spinach provolone beer bread

This bread, y'all. It is such good stuff! I know I've talked about how much I love the quick, easy process of making beer bread... but I mean, the fact that I can be eating a warm slice of incredible bread within an hour is just too great.

Boozy, cheesy bread + spinach = health food. MATH.

Spinach Provolone Beer Bread
yields 1 loaf

you'll need:
3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 (12 oz.) can of beer
1 cup shredded provolone cheese
1 1/2 cups chopped baby spinach
4 tablespoons melted butter
freshly ground black pepper

Preheat your oven to 375 degrees F. Grease a 9x5-inch bread pan and set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the provolone and spinach. Add the beer and stir until just combined.

Pour batter into the prepared pan and smooth the top. Pour the melted butter over the top. Bake for 45 minutes.

Allow the bread to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool.

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