This easy Cheesy Beer Bread is the perfect quick bread recipe that requires no yeast! Sharp cheddar cheese mixed with savory onion and garlic flavors are packed into this deliciously buttery bread. Great for an appetizer or to accompany any meal!
Cheesy Beer Bread
Cheesy Beer Bread is a total go-to when it comes to easy party appetizers. The batter is a cinch to whip up! Simply pop it in the oven and you’re set. Melted cheese wrapped in a warm loaf of bread? It just doesn’t get more comforting than that. The beer adds a rich, deep flavor to the bread that you won’t find in your standard white bread.
- Flour: All-purpose is great for this recipe, no fancy bread flour needed.
- Baking Powder: Because we won’t be using yeast in this recipe, the baking powder will act as a leavening agent to help the dough rise. Although with any type of beer bread or quick bread, this loaf will be denser than traditional breads that utilize yeast.
- Salt: Just a pinch.
- Garlic Powder and Onion Powder: The classic seasoning combo! Mixed with the cheddar, the flavor is to die for. Think the Cheddar Bay Biscuits from Red Lobster, but even better because it’s homemade.
- Sharp Cheddar Cheese: Shredded, preferably right from the block. It must be SHARP for the best flavor!
- Beer: We used a pale ale for this recipe.
- Butter: Melted completely for easier incorporation.
How To Make Cheesy Beer Bread
- You won’t believe how easy this beer bread is. Begin by preheating your oven to 350°F and spray a 9 x 5-inch loaf pan with cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder. Use a large spoon to fold in the shredded cheese.
- Next, slowly pour in the beer and melted butter. Stir until the ingredients are just combined. Your dough mixture will be lumpy and sticky in texture.
- Spoon the dough into the prepared loaf pan. Bake for about 40 to 50 minutes or until a knife inserted in the center comes out clean. Once cooked through, remove the bread from the oven and let the bread remain in the pan for about 5 to 10 minutes before transferring to a wire rack to finish cooling completely.
- Make sure the bread has cooled before slicing. Serve up with a pat of butter and enjoy!
Tips and Variations
- Make sure to use a good quality cheese that’s shredded off the block. Some bagged, pre-shredded cheese contains an anti-caking agent that can occasionally keep the cheese from melting. This can make dishes thicker than intended so fresh from the block cheese is your best bet.
- Don’t worry that this bread doesn’t rise like a typical loaf. Because we aren’t using yeast, your loaf will come out flatter than say a typical sandwich style bread.
- Different types of beer can add different flavors to the bread. While you won’t taste the beer itself, there are still hints of the flavor. A lighter ale will give you a lighter taste. Something like cider may lend more sweetness to your bread. A brown ale or lager will give a more medium bodied flavor that may lend notes of caramel. Feel free to experiment with different types of beer for variations on this recipe!
- Chives, green onions, and bacon are great additions. You can try switching the cheddar for another cheese like gruyere or brie, or maybe even a smoked gouda!
Storage and Reheating
Storage: Leftovers of this cheesy beer bread can be wrapped tightly in plastic wrap and left on the counter for up to three days.
Freezer: You can store this beer bread for up to 6 months! Wrap tightly in plastic wrap and then once more in aluminum foil to seal in freshness.
Reheating: Remove from plastic wrap, place in aluminum foil and heat in the oven until warm. If frozen, let the loaf thaw before reheating.
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup sharp cheddar cheese, shredded
- 12 ounces beer (We used a pale ale.)
- 4 tablespoons butter, melted
- Preheat the oven to 350°F, and grease a 9 x 5-inch loaf pan.
- In a large bowl, use a whisk together the flour, baking powder, salt, garlic powder, and onion powder. Use a spoon to stir in the shredded cheese. Next, slowly pour in the beer and melted butter. Stir until the ingredients are just combined. The mixture will be lumpy and sticky in texture.
- Spoon the mixture into the prepared loaf pan. Bake for 40 to 50 minutes or until a knife inserted in the center comes out clean. The internal temperature should read 200-205°F on an instant read thermometer.
- Remove the bread from the oven, and allow it to sit in the pan for 5 to 10 minutes before transferring to a wire rack. Allow the bread to cool completely before slicing.
- See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice (a tenth of the bread). Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Use a good quality cheese that’s shredded off the block. Pre-shredded cheese contains an anti-caking agent that sometimes keeps the cheese from melting, and it can make dishes thicker than intended.
*This bread doesn’t rise tall like yeast bread, so don’t worry if it’s a bit flatter than your favorite homemade sandwich bread.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 616mgCarbohydrates: 31gFiber: 1gSugar: 0gProtein: 7g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.