Jalapeño-Corn-Beer Quick Bread

Vegetarian
Health score
3%
Jalapeño-Corn-Beer Quick Bread
120 min.
8
267kcal

Suggestions


Are you ready to elevate your breakfast game with a delightful twist? Introducing Jalapeño-Corn-Beer Quick Bread, a scrumptious vegetarian treat that’s perfect for any morning meal, brunch, or even as a unique dessert. This recipe combines the sweet crunch of corn with the spicy kick of pickled jalapeños, all brought together by the rich flavor of pilsner beer. Imagine the aroma wafting through your kitchen as this golden loaf bakes to perfection!

Not only is this quick bread incredibly easy to make, but it also boasts a wonderfully moist texture and a delightful crust that will have your family and friends coming back for seconds. With just a handful of ingredients and minimal prep time, you can whip up this delicious bread in about two hours, making it an ideal choice for busy mornings or leisurely weekend brunches.

Each slice is packed with flavor and has a satisfying balance of protein, fat, and carbohydrates, making it a wholesome option to start your day. Whether you enjoy it plain, slathered with butter, or paired with your favorite spread, this Jalapeño-Corn-Beer Quick Bread is sure to impress. So grab your apron, gather your ingredients, and get ready to bake a loaf that’s bursting with flavor and personality!

Ingredients

  • tablespoon double-acting baking powder 
  • 12 ounces beer blue such as miller high life or pabst ribbon
  • cups flour all-purpose
  • 6.5 ounces ears corn fresh frozen thawed
  • tablespoon granulated sugar 
  • ounces jalapeño peppers coarsely chopped
  • teaspoon salt fine
  • tablespoons butter unsalted melted plus more for coating the pan ()

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • loaf pan
  • toothpicks
  • spatula

Directions

  1. Heat the oven to 350°F and arrange a rack in the middle. Generously coat a metal 9-by-5-inch loaf pan with butter; set aside.
  2. Whisk the flour, baking powder, sugar, and salt together in a large bowl until aerated and any large lumps are broken up; set aside.
  3. Add the beer, corn, jalapeños, and 3 tablespoons of the melted butter to the flour mixture. Stir until the flour is just incorporated (do not overmix). The batter will be very thick.Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top.
  4. Drizzle the top with the remaining tablespoon of butter.
  5. Bake until light golden brown and a toothpick inserted into the center of the bread comes out clean, about 60 to 65 minutes.
  6. Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack.
  7. Let it cool for at least 30 minutes more before slicing.

Nutrition Facts

Calories267kcal
Protein9.18%
Fat22.77%
Carbs68.05%

Properties

Glycemic Index
34.7
Glycemic Load
27.92
Inflammation Score
-6
Nutrition Score
9.1008695947087%

Flavonoids

Catechin
0.16mg
Epicatechin
0.03mg
Kaempferol
0.34mg
Myricetin
0.01mg
Quercetin
0.01mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:267.39kcal
13.37%
Fat:6.52g
10.03%
Saturated Fat:3.75g
23.44%
Carbohydrates:43.84g
14.61%
Net Carbohydrates:41.92g
15.24%
Sugar:3.22g
3.58%
Cholesterol:15.05mg
5.02%
Sodium:574.99mg
25%
Alcohol:1.66g
100%
Alcohol %:1.61%
100%
Protein:5.92g
11.83%
Vitamin B1:0.41mg
27.28%
Folate:99.21µg
24.8%
Selenium:16.4µg
23.42%
Manganese:0.37mg
18.5%
Vitamin B3:3.42mg
17.12%
Vitamin B2:0.26mg
15.31%
Iron:2.61mg
14.48%
Phosphorus:112.9mg
11.29%
Calcium:100.84mg
10.08%
Fiber:1.91g
7.65%
Vitamin A:338.49IU
6.77%
Magnesium:23mg
5.75%
Copper:0.09mg
4.7%
Vitamin B5:0.43mg
4.25%
Potassium:139.58mg
3.99%
Vitamin B6:0.08mg
3.76%
Zinc:0.47mg
3.13%
Vitamin C:2.28mg
2.76%
Vitamin E:0.26mg
1.7%
Vitamin K:1.61µg
1.54%
Source:Chow