Savory beer bread with cheddar cheese, crispy bacon, and jalapeños. A quick, cheesy bread that’s perfect for any meal or snack!
Let me tell you a little story about beer bread. The first time I made it, I wasn’t planning to make beer bread at all. I was hosting a last-minute game night (because, apparently, I like stress?), and realized I didn’t have any appetizers. I scrambled through my pantry, found a can of beer from who-knows-when, and decided to give beer bread a try.
Now, regular beer bread is great, but I couldn’t leave it at just great. Nope. I had cheddar cheese in the fridge, some leftover bacon, and a jalapeño that was about to go bad—so in they went. Honestly, I wasn’t expecting much. But when that bread came out of the oven? Oh, man. It was warm, cheesy, and had just the right amount of heat. The whole house smelled like magic.
The best part? It was a total hit. My friends devoured it in minutes. It’s now my go-to for casual get-togethers, family dinners, or when I just want my house to smell amazing. If you’ve never baked beer bread before, don’t worry—it’s ridiculously easy, and I’ll walk you through every step. Let’s do this!
Why You’ll Love This Beer Bread With Cheddar Cheese Recipe?
Here’s why this beer bread recipe is about to become your new favorite:
- Crazy Simple: No yeast. No waiting. Just mix, pour, and bake.
- Packed with Flavor: Cheddar cheese, bacon, and jalapeños take it to a whole new level.
- Crispy Buttered Crust: That golden top is everything.
- Versatile: Serve it with soup, chili, or even as a snack. It works for any occasion.
- Customizable: Don’t like spicy? Leave out the jalapeños. Want it cheesier? Go ahead—pile it on!
Ingredient Notes:
This beer bread with cheddar cheese is proof that simple ingredients can create something amazing. Let’s break it down:
- All-Purpose Flour: It’s the base of the bread. No fancy flours needed.
- Baking Powder: This is what makes the bread rise. Don’t skip it!
- Salt, Garlic Powder, and Cumin: The flavor heroes. Garlic adds a savory depth, and cumin gives a subtle smoky edge.
- Sugar: Balances the savory ingredients without making the bread sweet.
- Cheddar Cheese: Sharp cheddar works best because it adds bold, cheesy flavor.
- Bacon: Crispy, salty, and just plain delicious. Chop it small so you get bacon in every bite.
- Jalapeños: Adds a gentle heat. If you’re spice-shy, just seed the jalapeños or skip them.
- Beer: Use a light beer for a milder flavor, or try a darker beer for something richer.
- Butter: Melted and poured over the top for that perfect crust.
Pro Tip: Let the beer sit out until it’s room temperature before mixing it in. Cold beer can make the batter clump up.
How To Make Beer Bread With Cheddar Cheese?
Step 1. Preheat Your Oven
First things first—set your oven to 350°F. Grease a 9×5-inch loaf pan. It’s a quick step, but trust me, it’ll save you from the heartbreak of stuck bread later.
Step 2. Mix the Dry Ingredients
In a big mixing bowl, whisk together the flour, baking powder, salt, garlic powder, cumin, and sugar. This is your flavor base, so make sure everything’s evenly combined.
Step 3. Add the Mix-Ins
Toss in the cheddar cheese, chopped bacon, and jalapeños. Stir it all together so every bite of bread gets a little cheesy, smoky, spicy magic.
Step 4. Pour in the Beer
Slowly pour the beer into the dry mixture while stirring gently. The batter will be thick and a little lumpy—that’s totally normal. Don’t overmix it, though, or your bread might turn out dense.
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Step 5. Get It in the Pan
Spoon the batter into your prepared loaf pan and spread it out evenly. Drizzle the melted butter over the top. This step? It’s the secret to that golden, crispy crust.
Step 6. Bake and Wait
Pop the pan in the oven and bake for 50-60 minutes. You’ll know it’s ready when the top is beautifully golden and a toothpick inserted in the middle comes out clean. Oh, and your house? It’ll smell like heaven.
Step 7. Cool and Slice
Let the bread cool in the pan for about 20 minutes before turning it out onto a wire rack. Slice it up, grab some butter (or eat it plain), and enjoy!
Storage Options:
If you’ve got leftovers (unlikely, but hey, it happens), wrap the bread in plastic wrap or foil and store it at room temperature for up to 2 days. For longer storage, pop it in the fridge—it’ll stay fresh for about a week. To freeze, slice the bread and wrap each slice individually in plastic wrap. Freeze for up to 3 months. When you’re ready to eat, just toast or warm it up in the oven.
Variations and Substitutions:
This recipe is super adaptable. Here’s how you can make it your own:
- Cheese: Swap cheddar for Monterey Jack, gouda, or pepper jack for a spicy twist.
- Beer: Use whatever you have on hand—light lagers, stouts, or even a fruity beer. Each one gives the bread a slightly different vibe.
- Add-Ins: Try green onions, roasted garlic, or even sun-dried tomatoes for a fun twist.
- No Bacon? You can leave it out or substitute with turkey bacon or pancetta.
What to Serve with Beer Bread With Cheddar Cheese?
This bread is great on its own, but here’s what I love to pair it with:
- Soups and Stews: Chili, tomato soup, or beef stew are all perfect.
- Dips: Spinach dip, queso, or even guac (don’t knock it ‘til you try it!).
- Breakfast: Toast a slice and top it with scrambled eggs or avocado.
- Drinks: Serve it with—you guessed it—beer! Or a crisp cider for a change of pace.
Frequently Asked Questions:
What’s the best beer to use?
A light lager is a safe choice, but feel free to experiment. Just avoid super hoppy beers unless you love that bitterness.
Can I make this without beer?
Totally. You can use sparkling water or a non-alcoholic beer. The flavor will be milder, but it’ll still taste great.
How can I tell if it’s done?
Stick a toothpick in the center—if it comes out clean, you’re good to go! If the top looks golden but the inside isn’t done, cover it with foil and bake a little longer.
Beer Bread With Cheddar Cheese isn’t just a recipe—it’s a conversation starter. Whether you’re making it for a party, a cozy night in, or just because you’ve got a can of beer begging to be used, this bread delivers every time. Try it out, and let me know what you think. Did you stick to the recipe, or put your own spin on it? Either way, I’d love to hear how it turned out!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Beer Bread With Cheddar Cheese
Ingredients
- 3 c. all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. cumin
- 2 tbsp. sugar
- 6 slices crispy cooked bacon coarsely chopped
- 3 tbsp. jalapeno pepper finely minced
- 2 1/4 c. grated cheddar cheese
- 1 can 12 oz. beer, at room temperature
- 3 tbsp. butter melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan measuring 9x5 inches.
- In a bowl combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, half a teaspoon of salt, half a teaspoon of garlic powder, half a teaspoon of cumin, 2 tablespoons of sugar, 6 slices of crispy bacon that have been finely chopped, 3 tablespoons of finely minced jalapeno pepper and 2 and one-fourth cups of grated cheddar cheese.
- Pour, in a can of beer at room temperature (12 ounces) and mix until just blended; be careful not to overmix.
- Spoon the batter into the greased loaf pan. Drizzle it with melted butter that measures 3 tablespoons.
- Bake, for around 50 to 60 minutes until it is set and has a lightly browned color.
- Allow the beer bread to cool for 20 minutes before slicing it and serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
