This cheddar beer bread is comforting, savory, and incredibly delicious with a variety of toppings and dips. You’ll leave your guests craving more – it’s the ultimate party food! 

This amazing Cheddar Beer Bread is an adaption of my traditional beer bread recipe. Maybe it’s the chill in the air, but we can’t get enough.

It’s amazing on its own or served with Honey Butter. Speaking of honey, if you haven’t tried my classic honey beer bread recipe, you have to start now! It’s foolproof- no yeast required! Slather it with a little honey butter and you’re golden. Literally!

Nothing warms up a chilly, fall day like a slice of this Cheddar Beer Bread Recipe. Trust me, it makes the perfect afternoon snack, but it’s also great for gift giving, tailgates, game day get-togethers, and Thanksgiving, of course!

loaf of beer cheese bread next to a knife
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Cheddar Beer Bread Ingredients

  • Flour – All purpose.
  • Sugar – A touch of white granulated sugar.
  • Beer – You can mix this easy recipe up with your favorite beer or whatever you have on hand! The options are endless! Stouts, IPA’s, Wheats, Ales, oh my!
  • Baking Powder – The leavening agent that gives this bread the perfect crumb.
  • Minced Garlic – You can use fresh minced garlic, but I always use minced garlic purchased in the produce section of the grocery store. It adds incredible flavor, without the fuss!
  • Butter – I always use salted butter in all of my bread recipes, but if you don’t use salted butter, add a little salt. It’s listed as optional in the recipe.
  • Cheddar – Fresh shredded is always best. Blocks of cheese are not only higher quality, but also with less preservatives and it doesn’t dry out like pre-shredded. Therefore freshly shredded cheddar melts better and has better flavor.

Variations

  • Herbs – Fold 1 tablespoon dried rosemary, thyme or sage into the batter just before baking.
  • Jalapeños – Make it a cheddar jalapeño beer bread. De-stem, de-seed and dice a fresh jalapeño for a little kick!

Best Beer for Beer Bread

You can use any beer in beer bread! Have fun with it and experiment! Each beer will change the flavor of the bread.

  • Guinness
  • IPA
  • Farmhouse Ale
  • Pale Ale
  • Brown Ale
  • Belgian

Lighter beers like Coors Lite, Miller Light, Bud Light, etc can be used as well, but aren’t as flavorful.

close up of beer cheese bread

How to Make Cheddar Beer Bread

One of the many amazing things about this beer bread recipe is that you can mix it up directly in your loaf pan! Who doesn’t love a no fuss, less cleanup recipe?! To see how easy this recipe is, watch the video in the post. Don’t forget to check out the printable recipe below.

  1. Prep – Preheat the oven to 375 degrees and grease a loaf pan.
  2. Combine dry ingredients – flour, baking powder and salt.
  3. Mix – Add granulated sugar, minced garlic (can substitute garlic powder in a pinch), melted butter, cheddar and beer. Mix well.
  4. Bake – If you mixed it up in your loaf pan, bake 45 minutes – if not, pour the batter into your bread pan and bake.
beer cheese bread loaf sliced

Tips

  • Mix it up directly in the loaf pan for easy cleanup!
  • Serve with honey butter for a sweet and savory combo.
  • If you’re not a beer drinker, you can frequently find beers sold individually in your grocery store as well.
  • Brush honey butter on top for a beautiful glisten and added flavor.

To Store

  • At Room Temperature – Covered in plastic wrap or in a ziplock bag up to 3 days.
  • Refrigerated – Covered in plastic wrap or in a ziplock up to 5 days. It will soften the crust and add to the beer flavor.
  • Freeze – Freeze covered in plastic wrap or foil and place in a freezer bag to prevent freezer odors from seeping in up to 3 months. Bring to room temperature before serving.
cheddar bear bread loaf next time knife

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More No Yeast Bread Recipes

cheddar beer bread recipe on julieblanner.com
5 from 2 votes

Cheddar Beer Bread Recipe

Incredible beer bread filled with sharp cheddar flavor! Make this easy quick bread in just 5 minutes hands on time. The perfect compliment for soup or appetizer for game day, Thanksgiving and more!
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 10
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Ingredients  

Instructions 

  • Preheat oven to 375 degrees and grease loaf pan.
  • In a large mixing bowl, combine flour, baking powder and salt.
  • Add sugar, garlic, butter, beer and cheddar. Mix well.
  • Bake 45 minutes or until a toothpick comes out clean.

Tips

Substitutions

  • Sugar – Substitute with 1/4 cup of honey to naturally sweeten.
  • Beer – Guinness, IPA, Farmhouse Ale, Pale Ale, Brown Ale, Belgian. You can use lighter beers as well, but they’ll offer less flavor.
  • Minced Garlic – You can use fresh minced garlic, but I always use minced garlic purchased in the produce section of the grocery store. 
  • Butter – I always use salted butter in all of my bread recipes, but if you don’t use salted butter, add a little salt. 
  • Cheddar – This recipe also works well with gruyere, swiss, parmesan and asiago.

Beer Bread Variations

  • Herbs – Fold 1 tablespoon dried rosemary, thyme or sage into the batter just before baking.
  • Salt – Just before serving, brush the loaf with warm honey butter and use a grinder to add thick flakes of sea salt.
  • Jalapeños – Make it a cheddar jalapeño beer bread. De-stem, de-seed and dice a fresh jalapeño for a little kick!

Tips

  • Mix it up directly in the loaf pan for easy cleanup! 
  • Serve with honey butter for a sweet and savory combo. 
  • If you’re not a beer drinker, you can frequently find beers sold individually in your grocery store as well.  
  • Brush honey butter on top for a beautiful glisten and added flavor.

To Store

  • At Room Temperature – Covered in plastic wrap or in a ziplock bag up to 3 days.
  • Refrigerated – Covered in plastic wrap or in a ziplock up to 5 days. It will soften the crust and add to the beer flavor.
  • Freeze – Freeze covered in plastic wrap or foil and place in a freezer bag to prevent freezer odors from seeping in up to 3 months. Bring to room temperature before serving.
Calories: 265kcal | Carbohydrates: 34g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 364mg | Potassium: 184mg | Fiber: 1g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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10 Comments

  1. I haven’t tried it yet, but would like to for my Thanksgiving guests. How many people will this recipe serve?

  2. Love this recipe idea! I’m actually going to make it tonight for my “last day of clinic” potluck tomorrow. Can’t wait to try it out!

    1. Congratulations, Samantha! If you really want to impress, soften a stick of butter and add a tablespoon or two of honey. Enjoy!

      1. Aw man, I just saw this suggestion! I made it “as is,” and everyone absolutely loved it! Especially me…lol! I’ll be making it again ASAP. Who knew making bread could be so easy? Thanks again for this 🙂

        1. Now you just have to bake it again! I love deceivingly easy and incredibly delicious recipes. Have a great Thanksgiving!