Jalapeno Cheese Beer Bread

I'm betting you like all of the ingredients listed above.  If you don't drink beer, don't worry; you don't taste it in the bread.  It just provides the yeast that the bread needs to be successful.  If you don't like spicy food, don't worry; the jalapenos are very mellow.  This isn't hot at all. 

This is a quick recipe to put together, and it's great to serve warm with a pat of butter or with eggs and bacon for a savory breakfast.  Biz requested this bread this weekend since I hadn't made it in a while; he even suggested that we make it as muffins next time, which would be great.  Give it a try!

Jalapeno Cheese Beer Bread

1 Tbsp olive oil
1/4 cup finely chopped green onion
1/4 cup chopped pickled jalapenos
1 garlic clove, minced
3 cups all-purpose flour
3 Tbsp sugar
2 tsp baking powder
1 tsp salt
1 cup (4oz) shredded Monterey Jack cheese
1 (12oz) bottle lager-style beer (I used Michelob Ultra)
Cooking spray
2 Tbsp butter, divided and melted

Preheat oven to 375.  Heat oil in a small skillet over medium heat.  Add jalapeno and green onion to pan; cook 3 minutes or until browned.  Add garlic; cook 1 minute. 

Combine flour, sugar, baking powder, and salt in a large bowl; make a well in the center of the mixture.  Add jalapeno mixture, cheese, and beer to center of flour mixture.  Stir until just moist. 

Spoon mixture into greased 9"x5" loaf pan; drizzle one tablespoon of butter over batter.  Bake at 375 for 35 minutes.  Drizzle remaining tablespoon of butter over batter, and bake an additional 25 minutes.  Cool in pan for 5 minutes on a wire rack; remove from pan, and cool completely on wire rack.