Bacon Cheddar Beer Bread

10 servings
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes

Bacon Cheddar Beer Bread is a delicious no knead bread packed with crispy bacon and melty cheddar. Salty, savory, and slightly sweet bread in about an hour!

Beer Bread is one of the easiest, tastiest dinner Bread Recipes and bacon and cheddar take the classic to the next level. Perfect for dunking in stews and chili, or as an appetizer with cheesy dips!

Bacon Cheddar Beer Bread slices in stack


You may have had cheesy bread and you may have had bacon cheesy bread, but nothing compares to this incredibly moist beer bread loaded with bacon and cheddar. Bacon Cheddar Beer Bread is so easy to make and a great side dish for potlucks, backyard barbecues, and busy weeknight dinners.

One of the best things about Bacon Cheddar Beer Bread (besides the bacon and cheese) is how simple it is to make. No mixer, ingredients you have on hand, and about an hour is all you need for fresh homemade bread. This Bacon Cheddar Beer Bread is a rustic bread, slightly denser than bakery bread but so tender and moist and packed with flavor!

Bacon Cheddar Beer Bread is the kind of recipe that’s easily adjusted to what you have on hand or how creative you want to get. Once you have your base ingredients of beer, flour, baking powder, butter, and sugar, the skies the limit on what kind of beer bread you can make. It’s hard to beat the yummy combo of Bacon and Cheddar Beer Bread though! 

As with any quick bread, you want to make sure not to over-mix Bacon Cheddar Bread. Over-mixing will activate the gluten in the flour, causing your bread to be tough and chewy. The bread dough is going to look lumpy and shaggy, it’s not supposed to be a smooth batter. Use a whisk and a spatula to combine the ingredients to keep from mixing too much.

Bacon Cheddar Beer Bread is the ultimate side kick to Game Day and tailgating favorites like Beef Chili and Barbecue Ribs! For more cheesy goodness, serve Bacon Cheddar Beer Bread with Beer Cheese Dip as an appetizer. Since this bread is crumbly and tender, top with your favorite Sloppy Joes recipe, like Bacon Cheeseburger Sloppy Joes, for an open faced sandwich!


Bacon Cheddar Beer Bread loaf cross-section


  • Bacon Jalapeño Popper Bread: Combine 2-3 tablespoons diced jalapeños and 6 ounces softened cream cheese with the bacon and cheddar. Fold into the batter and bake as usual, topping dough with panko bread crumbs after you brush on the butter. Use pickled jalapeños for less heat.
  • Beer: Any kind of beer can be used to make Bacon Cheddar Beer Bread, but a dark stout or porter go really well with this recipe. Instead of beer, you can also use lemon-lime soda, ginger ale, ginger beer, or hard cider.
  • Sweet Beer Bread: If you want a sweeter Bacon Cheddar Beer Bread you can add up to ¼ cup sugar. You could also use honey, brown sugar or pure maple syrup.
  • Meat: Try this recipe with diced ham, Canadian bacon, or cooked ground sausage instead of bacon. For a Bacon Cheeseburger Beer Bread, add ½ cup browned seasoned ground beef.
  • Cheese: You can use any shredded cheese you like in this recipe like Swiss cheese, smoked mozzarella, Monterey jack, pepper jack, or gouda.
  • Skillet Bacon Cheddar Beer Bread: Bake your bread in a 12 inch cast iron skillet. Spray the skillet with non-stick spray, prepare batter as usual, and bake at 375 degrees for 50-55 minutes. Brush with butter and bake an additional 5 minutes.



  • Serve: Bacon Cheddar Beer Bread is served best warm and can be at room temperature for up to 2 hours before it needs to be chilled.
  • Store: Keep Bacon Cheddar Beer Bread fresh in the refrigerator for up to 1 week. Store in an airtight container lined with paper towels to absorb moisture.
  • Freeze: Cool Bacon Cheddar Beer Bread completely before wrapping in plastic wrap and placing in a freezer safe bag. Freeze bread for up to 6 months and thaw overnight in the fridge to serve.

Bacon Cheddar Beer Bread in loaf pan

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Bacon Cheddar Beer Bread

Bacon Cheddar Beer Bread is a delicious no knead bread packed with crispy bacon and melty cheddar. Salty, savory, and slightly sweet bread in about an hour!
Yield 10 servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Bread
Cuisine American
Author Sabrina Snyder


  • 1 tablespoon cornmeal
  • 3 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 12 ounces beer , room temperature
  • 1 cup sharp cheddar cheese , shredded
  • 1/3 cup bacon , cooked and crumbled
  • 2 tablespoons butter , melted


  • Heat oven to 375 degrees.
  • Butter a 9x5 loaf pan and sprinkle with cornmeal.
  • Whisk together flour, baking powder, salt, sugar and beer in a large bowl.
  • Gently fold in shredded cheese and bacon crumbles with a spatula until just combined.
  • Place batter in the pan and let sit 20 minutes.
  • Bake for 35 minutes, then brush the butter on top of the bread and bake an additional 5 minutes.


Calories: 264kcal | Carbohydrates: 34g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 378mg | Potassium: 197mg | Fiber: 1g | Sugar: 3g | Vitamin A: 183IU | Calcium: 140mg | Iron: 2mg

Bacon Cheddar Beer Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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