If you’re looking for a deliciously savory, perfectly moist, absolutely foolproof quick bread, look no further than this incredibly yummy Beer Bread with Cheese! Simply made with 6 basic ingredients and just 15 minutes of prep, this honey and white cheddar beer bread recipe is the zippiest way to add a little extra panache to your plate.
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About this beer bread with cheese recipe
Whether you’re knee-deep in soup season or looking for a tasty side for your favorite BBQ dishes, like ultra-tender pulled pork, this beer and cheese bread is a no-brainer. Aside from being tender-crumbed and perfectly savory-sweet, this carb-a-licious masterpiece is also:
- Quick & Easy – The moniker “quick bread” is no lie — all you need is 15 minutes to mix up the batter for this cheesy beer bread recipe.
- Made With Simple Ingredients – Aside from the beer, scallions, and cheddar, everything you need is likely already in your pantry.
- Easily Adaptable – Swap the cheese, mix things up with your add-ins, or swap in seasonal brews like hard cider or pumpkin ale to match your menu. Read on below for tons of ideas!
What is beer bread?
Here’s the scene: you crave some freshly baked bread, but the thought of proofing yeast or waiting hours for dough to rise? Ugh, no thanks. Enter my beer bread recipe, your new bestie.
This super easy-to-make loaf is a fun variation on soda bread. The beer acts as both the liquid and the leavening agent, thanks to its carbonation and yeast content. It also gives the bread a nice lift and a subtly yeasty, malty flavor, balanced by a touch of honey for a flavor that’s just 🤌 chef’s kiss.
Making your favorite beer bread recipes is a piece of cake, errrr… bread. You literally just mix the ingredients together, plop the batter into a loaf pan, and bake. No kneading, no proofing, no stress. Serve it fresh out of the oven slathered with butter for the perfect mealtime glow-up. It’s perfect for dipping into meaty Texas chili, accompanying a plate of short rib bolognese or baja chicken tacos, or just snacking on its own.
As if that weren’t enough to make you swoon, beer bread also incredibly customizable. Consider it the LBD of breads — it’s ready for whatever accessories you’re feeling.
You can jazz it up with whatever you have on hand — today we’re tossing in some melty cheddar cheese and piquant green onions — but you can make it your own by changing out the cheese, adding chopped herbs, nuts, or even dried fruits depending on the vibe you’re going for.
Ingredients for beer and cheese bread
- All-Purpose Flour – Plain white flour is all you need. Make sure to use the spoon and sweep method for measuring if you don’t have a kitchen scale.
- Green Onions – I love the color, texture, and oniony flavor that scallions bring to the mix. Use the whole onion for the best mix of taste and aesthetics.
- White Cheddar Cheese – Mild, medium, or sharp — it’s up to you. I prefer the look and flavor of white cheddar, but orange works too.
- Granulated Sugar – The neutral pH of white sugar is important here, so don’t swap in brown. If you need to make a switch, cane sugar is your best bet.
- Baking Powder – Not to be confused with baking soda, this is responsible for giving your loaf some lift.
- Garlic Powder – For the sweet flavor of roasted garlic without the fuss.
- Smoked Paprika & Chili Powder – I love this duo of peppery goodness. If possible, ground chipotle is my favorite chili powder — it adds heat and extra smokiness.
- Good Quality Beer – Use any flavorful beer you like to drink. My favorite is a Session IPA.
- Honey – For an added hint of complex sweetness. If possible, use local honey for the best flavor. Feel free to swap in agave or maple syrup if you prefer.
- Butter – Adding fat to the batter helps give this beer cheese bread it’s tender crumb. I used salted butter, so add an extra pinch or two of salt if you use unsalted.
- Salt & Black Pepper – For basic savory seasoning. Use freshly and coarsely ground black pepper for the most potent flavor.
When it comes to making beer bread, the flavor options are endless:
- Vegan: Use the plant-based liquid sweetener of your choice (e.g. agave or maple syrup), vegan mix-ins, and dairy-free butter or coconut oil.
- Garlic Parmesan & Herb: Think garlic bread meets beer bread. Add minced garlic, grated Parmesan cheese, and swap out the seasonings for a mix of Italian herbs like oregano, basil, and rosemary.
- Everything Bagel: Swap out the spices and salt for everything bagel seasoning—poppy seeds, sesame seeds, dried garlic, dried onion, and sea salt. It’s like the beloved bagel, but in bread form. Slather with cream cheese and top with gravlax for a tasty brunch option.
- Bacon & Maple: Make candied bacon, then crumble it into your batter. Swap out the honey for maple syrup. Addictively salty-sweet!
- Jalapeño Cheddar: Keep the cheddar, but add some diced pickled jalapeños for a kick. If you’re feeling adventurous, throw in some crispy bacon bits or corn kernels to make it a full-on Tex-Mex masterpiece.
- Greek Olive & Feta: Stir in chopped Kalamata olives and crumbled feta cheese, maybe some sun-dried tomatoes and a pinch of oregano.
- Caramelized Onion & Gruyère: Sauté onions until they’re nicely caramelized and mix them into the batter with some shredded Gruyère cheese. It’s like French onion soup, but make it bread.
- Cranberry Walnut & Orange Zest: Use hard apple cider and mix in dried cranberries, chopped walnuts, and the zest of an orange to brighten things up. This one’s great for the holidays.
- Pumpkin Spice & Pecan: For a fall twist, use your favorite pumpkin ale, then season it with pumpkin pie spice, and chopped pecans. It’s cozy, spicy, and just screams autumn.
- Chocolate Stout & Cherry: Use a chocolate stout beer and add dark chocolate chips and dried cherries for a sweet-tart twist.
How to make cheese beer bread
This no-yeast quick bread with beer, cheddar cheese, honey, and scallions is a total cinch to throw together. Here’s how:
- Preheat Oven and Prep Pan: Preheat the oven to 375-degrees Fahrenheit. Lightly grease your loaf pan with non-stick cooking spray or butter and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour with the scallions, white cheddar cheese, sugar, baking powder, garlic powder, paprika, and chili powder. Season with kosher salt and ground black pepper, then use a whisk to stir the ingredients together.
- Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour the beer, honey, and half of the melted butter into the well. Use a wooden spoon or spatula to stir the ingredients together until JUST combined.
- Add Beer Bread Batter to Pan: Carefully pour the bread batter into the prepared loaf pan. Then, use a spatula to gently smooth the top of the batter.
- Pour Remaining Butter over Batter: Pour the remaining melted butter all over the top of the beer bread. Then, sprinkle the remaining 2 tablespoons of cheese all over the bread.
- Bake Bread: Place the bread into the oven and bake for 40 minutes to 50 minutes, or until a toothpick comes out clean – a few moist crumbs are perfectly fine.
- Cool Bread: Transfer the loaf pan to a wire rack and let the beer bread cool in the pan for 5 minutes. Then, invert the bread onto the wire rack and let the cheddar beer bread cool until just warm to the touch, about 45 minutes to 1 hour.
- Serve: Slice the cheddar honey beer bread into thick 1-inch slices and serve warm with whipped herb butter or honey butter. Enjoy!
Expert tips for the best cheddar beer bread
- Use a light hand. Overmixing is the deathblow to most baking recipes. Make sure you just mix the batter until no more large flour pockets remain. Over-mixing and over-stirring your bread batter will lead to a very dense loaf.
- Preheat the oven. Don’t start making your cheese and beer bread batter until you’ve started preheating your oven. Due to the chemical reaction of beer and baking powder, you want to bake the bread within about 15 minutes of making the batter. If you wait any longer you run the risk of your bread not rising while baking.
- Don’t overbake! Overbaking your cheddar cheese beer bread will cause it to become very dry and crumbly. Make sure you bake the bread JUST until a toothpick comes out clean.
- Patience is a virtue. Make sure you let the bread cool for 5 minutes in the pan and then cool for at least an hour outside of the pan on a wire rack. If you try to slice the bread while it’s still very warm, the slices will fall apart. You also risk letting the loaf dry out!
FAQs: frequently asked questions
What is the best beer for making beer bread?
The variety of beer you use will completely change the taste of this bread. Stouts, ales, or any yeasty dark beers work best as the yeast helps the bread rise. While you can use lighter beers, such as Heineken or Miller Lite, please note that these beers have the yeast filtered out and your bread may not be quite as fluffy. If you’re in the fall season, try using a hard cider or pumpkin beer!
What is the best cheese for beer bread?
I’m of the opinion that the best beer bread cheese is the one you like the most. I’m a sucker for white cheddar, but you are welcome to switch it up. Try fiery pepperjack, mild low-moisture mozzarella, creamy havarti, smoked gouda, or even crumbly feta. Build your mix-ins around whichever cheese you choose.
Does beer bread have alcohol? Is it safe to eat while pregnant?
If you’re using beer to make your bread, there will be a little bit of alcohol content left after baking. If you opt for a high-gravity beer, the amount leftover will be a little bit higher than if you use a low-ABV beer. That said, ANY bread made with yeast contains between about 0.4-1.9% alcohol on account of the fermentation process. So, if you’re comfortable eating regular ol’ sourdough or yeasted parker house rolls while pregnant, you should also be comfortable eating beer bread.
Do I have to make my beer bread recipe with cheese?
Nope! Check out the “optional variations” section above for LOTS of other mix-in ideas.
Does beer bread need to be refrigerated? Can it be frozen?
No, it doesn’t require refrigeration. Yes, it can be frozen. Hop on down to the storage instructions for more info.
What is a good substitute for beer in beer bread?
Your best bet here would be to either use a flavorful non-alcoholic beer, kombucha, or a high-quality ginger beer. These non-alcoholic options all provide carbonation, flavoring, and yeast, which is the trio we’re after. Sparkling wine would also do the trick!
Can I make it gluten-free?
I’ve honestly not tried it, so I’m not sure if it would work or not. If you want to go that route, you can try swapping in a cup-for-cup gluten-free all-purpose flour blend and use either hard cider or club soda to keep it gluten-free. However, since GF flour requires about 30 minutes to rehydrate, I’d recommend holding off on adding the baking powder to the batter. Right before you pop it in the oven, sprinkle it in using a fine mesh strainer, then gently fold to make sure it’s well incorporated. If you give it a shot, let me know how it works for you in the comments below!
Serving beer cheese bread
This beer and cheddar bread is a delight to eat, no matter how you serve it. Here are just a few ideas to get your wheels turning:
- Spreads and Dips: Whipped garlic butter with herbs and honey butter are the first that come to mind, but avocado butter, whipped ricotta cheese, flavored cream cheese, your favorite flavor of hummus, or broccoli bacon and cheese dip would also be delicious.
- Soups, Stews, and Chilis: Beer bread is perfect for mopping up every last drop of your favorite soups and chilis. Especially beer cheese soup and short rib and beer chili, or creamed cauliflower soups.
- BBQ: Serve your beer bread as a side at a BBQ. Whether it’s pulled pork dripping with carolina bbq sauce, brisket, or a veggie grill-out, the bread’s hearty texture and rich flavors complement smoky barbecue perfectly.
- Fondue: Make a savory cheese fondue and use cubes of this beer batter cheese bread as your dippers.
Storing leftover beer and cheddar bread
- Let leftover beer bread cool to room temperature before storing in an airtight container lined with paper towels. Store at room temperature for up to 3 days.
- Alternatively, you can wrap leftover cheddar beer bread in plastic wrap and place it a freezer-safe storage bag. Store it in the freezer for up to 3 months. Let the bread thaw on the counter overnight and come to room temperature before slicing and warming.
- To warm leftovers, you can wrap a slice of beer cheese bread in a slightly damp piece of paper towel and warm in the microwave for 15-20 seconds. However, I highly recommend toasting a slice in the toaster oven or oven for the best results.
I hope you’re now brewing with excitement over this hop-solutely delicious Beer Bread with Cheddar Cheese and Honey. Whether you’re loafing around at home or looking to raise the bar, this recipe is the yeast you can do to add a little extra hoppiness to your day. Remember, good things come to those who bake, and with this beer bread recipe, you’re just a hop, skip, and a jump away from a real gouda time. Until next time, stay bready for anything!
More recipes for quick and easy breads!
Best recipe for Cheddar cheese beer bread👇
Cheddar Cheese Beer Bread with Honey
- 1 9x5-inch Loaf Pan
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula OR Wooden Mixing Spoon
- 3 Cups All-Purpose Flour – spooned and leveled (364 grams)
- 3 whole Scallions – sliced as thinly as possible (heaping 1/3 cup)
- 1 Cup Freshly Shredded White Cheddar Cheese – gently packed; DIVIDED (3.5 ounces) (substitute: Regular Cheddar Cheese)
- 2 TBS Granulated Sugar (25 grams)
- 1 TBS Baking Powder
- ¾ tsp Garlic Powder
- ¼ teaspoon Smoked Paprika
- 1/8 to ¼ tsp Chili Powder – to taste (I use ¼ tsp chipotle chili powder)
- Kosher Salt and Ground Black Pepper
- 1 (12-ounce) Bottle or Can Beer – good flavor; one you like to drink (I use an IPA session ale)
- 4 TBS Honey
- ½ Cup Unsalted Butter – melted and cooled slightly; DIVIDED in half
- Optional Garnishing and Serving: Whipped Herb Butter or Honey Butter,Grated Parmesan, Smoked Paprika
- Preheat Oven and Prep Pan: Arrange oven rack to the middle position and preheat the oven to 375-degrees Fahrenheit. Lightly grease your loaf pan with non-stick cooking spray or butter and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour with the scallions, all but 2 tablespoons cheddar cheese, sugar, baking powder, garlic powder, paprika, and chili powder. Season with a heaping teaspoon of kosher salt and ½ teaspoon ground black pepper. Use a whisk to stir the ingredients together until fully combined.
- Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour the beer, honey, and ¼ cup of the melted butter into the well. Use a wooden spoon or spatula to stir the ingredients together until JUST combined. (Note: The batter should appear thick and lumpy. A couple of small flour pockets is perfectly fine. DO NOT over-mix.)
- Add Beer Bread Batter to Pan: Carefully pour the bread batter into the prepared loaf pan. Use a spatula to gently smooth the top of the batter.
- Pour Remaining Butter over Batter: Slowly and evenly pour the remaining ¼ cup of melted butter all over the top of the beer bread. Then, sprinkle the remaining 2 tablespoons of cheese all over the bread. (Tip: Use a pastry brush if you’d like to ensure the entire top of the bread is coated in melted butter.) (Note: I also like to sift smoked paprika all over my bread before baking. This is totally optional.)
- Bake Beer Bread: Place the bread into the preheated oven and bake for 40 minutes to 50 minutes, or until a toothpick inserted into the center of the beer bread comes out clean – a few moist crumbs are perfectly fine. (Note: I bake my bread for 44 minutes.)
- Cool Cheese Beer Bread: Transfer the loaf pan to a wire rack and let the beer bread cool in the pan for 5 minutes. Then, invert the bread onto the wire rack and let the cheddar beer bread cool until just warm to the touch, about 45 minutes to 1 hour.
- Slice and Serve Beer Cheese Bread: Slice the cheddar honey beer bread into thick 1-inch slices and serve warm with whipped herb butter or honey butter. Enjoy!
- Beer: The variety of beer will completely change the taste of this bread. Stouts, ales, or any yeasty dark beers work best in this beer bread recipe as the yeast helps the bread rise. While you can use lighter beers, such as Heineken or Miller Lite, please note that these beers have the yeast filtered out and your bread may not be quite as fluffy. If you’re in the fall season, try using a hard cider beer or pumpkin beer!
- Butter: If you’d like to use salted butter, reduce the salt in the recipe (step 2) by ½ teaspoon.
- Do Not Over-Mix: Over-mixing is the deathblow to most baking recipes. Make sure you just mix the batter until no more large flour pockets remain. Over-mixing and over-stirring your bread batter will lead to a very dense loaf.
- Making in Advance: Do not attempt to make the beer bread batter in advance. Due to the chemical reaction of beer and baking powder, you want to bake the bread within about 15 minutes of making the batter. If you wait any longer you run the risk of your bread not rising while baking.
- Do Not Over Bake: Over baking your honey beer bread will cause it to become very dry and crumbly. Make sure you bake the bread JUST until a toothpick comes out clean.
- Cooling: Make sure you let the bread cool for 5 minutes in the pan and then cool for at least an hour outside of the pan on a wire rack. Why? If you try to slice the bread while it’s still very warm and tender the slices will simply fall apart.
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