Cheddar Beer Bread

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

Cheddar Beer Bread is the best, easiest homemade bread recipe for new cooks! Cheesy, buttery, melt-in-your-mouth bread from scratch with no mixer or yeast!

Just like easy and delicious Beer Bread, this cheesy Bread Recipe makes a great appetizer on game days, barbecues, or as a side dish to all your favorite Soup and Chili Recipes.

Cheddar Beer Bread slices in stack


Making delicious homemade bread has never been easier! This quick Cheddar Beer Bread is virtually mistake proof, but just in case we’ve got some tips so you get moist, tender, hearty cheese bread every time. You don’t need a mixer to make this easy bread, just one bowl and a whisk!

All you need for this tasty Cheddar Beer Bread recipe is a handful of common baking items, cheese, and a bottle of room temperature beer. You can use whatever beer you like best or substitute another carbonated beverage on hand, like ginger ale. No need to worry about alcohol in this bread though, it evaporates during the cooking leaving you with a moist, buttery bread.

If you’ve never had Cheddar Beer Bread, or other beer bread recipe, before then be prepared for a whole new bread to love. Cheddar Beer Bread is slightly crumbly and dense but still tender and practically melts in your mouth. There’s not bitter beer after taste, just light hints of the flavor beer you use.

Cheddar Beer Bread is a great bread alongside saucy dishes and stews, or instead of Cornbread at cookouts. Serve Cheddar Beer Bread with Beef Chili, Barbecue Ribs, or Pot Roast. You can serve Beer Bread as an appetizer too, topping with spreads and dips like Bacon Cheddar Ranch Dip or Easy Spinach Dip.

Tips for the Best Cheddar Beer Bread

  • Be careful not to over-mix the bread dough. Over-mixing will make the bread even denser and chewy. You want to stir until just combined, the batter will be lumpy and have a shaggy appearance.
  • Bake Cheddar Beer Bread in a loaf pan on top of an insulated baking sheet, or two baking sheets stacked on each other. This will create equal heat distribution under the pan and give you an even bake.
  • Cool the loaf for at least 10 minutes before removing from the pan and cutting. As bread cools, the steam evaporates and firms up the crumb and dough. If you cut it while hot, your bread will have a sticky, gummy texture. It’s hard to resist fresh baked bread but it’s worth it to have an airy, lighter slice.
  • Make sure your beer is room temperature and pour it slowly into your dry ingredients to keep it from foaming and spilling over the edges. If the beer foams a lot, let it settle before attempting to mix.


Cheddar Beer Bread slices in stack, top-down view


  • Bisquick: Substitute 3 cups Bisquick baking mix for the flour, salt, and baking powder for a 5-ingredient Cheddar Beer Bread! Mix and bake as usual.
  • No Beer Bread: You can make Cheddar Beer Bread with hard cider, ginger beer, ginger ale, or seltzer water instead of beer. 
  • Onions: Cheddar and onion are a delicious combination. To get onion flavor, you can add diced scallions or chives to the bread dough or sprinkle the top with onion powder.
  • Apple: Make a sweet and savory Apple Cheddar Beer Bread. Fold in 1 diced medium apple and 1 teaspoon cinnamon to the batter. Bake for about 10-15 minutes longer, checking for doneness at least 50 minutes.
  • Jalapeño Cheddar: Who doesn’t love Jalapeño Cheddar Bread?! Add ¼ cup diced pickled jalapeños to the dough. Top the loaf with sliced jalapeño and another ¼ cup shredded cheddar cheese. You could also use diced green chiles.
  • Cheese: Any kind of shredded cheese will work in this Cheese Beer Bread recipe. Try Monterey Jack cheese, pepper jack cheese, or smoked mozzarella cheese instead of cheddar.
  • Muffins: For an even faster quick bread, bake Cheddar Beer Bread Muffins. Divide batter into a 12 cup muffin tin (lined or greased) and bake for 18-20 minutes. Brush with melted butter halfway through baking.



  • Serve: Serve Cheddar Beer Bread warm and keep covered at room temperature for up to 3 days. To absorb moisture, line a sealed container with paper towels or store wrapped tightly in a cool, dry place.
  • Store: You can keep Cheddar Beer Bread in the refrigerator for up to 1 week in an airtight container or wrapped in plastic wrap. Warm bread in the microwave or bring to room temperature to serve.
  • Freeze: Store Cheddar Beer Bread sliced or whole in the freezer. Wrap loaf tightly in plastic wrap and place in a freezer bag before freezing for up to 6 months. Thaw overnight in refrigerator and warm to serve.

Cheddar Beer Bread in loaf pan

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Cheddar Beer Bread

Cheddar Beer Bread is the best, easiest homemade bread recipe for new cooks! Cheesy, buttery, melt-in-your-mouth bread from scratch with no mixer or yeast!
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
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 12 ounces beer , room temperature
  • 1 cup sharp cheddar cheese , shredded
  • 2 tablespoons unsalted 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.
  • 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: 226kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 306mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin A: 183IU | Calcium: 140mg | Iron: 2mg

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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  1. Great Recipe! I tried it out and it turned out even nicer than described,,,
    Thanks a lot for this!

  2. Delicious bread and you could add anything, onion, herbs, olives, jalapeno etc. Just had some with a salad and mopped the balsamic/olive oil up with a big slice. No cornmeal (not a UK staple) so whizzed some porridge oats instead and worked just fine. Great recipe, thank you.

  3. If I want to make muffins..How many does it make and how long to bake.?
    Could i use larger muffin pan, 6 per pan size?
    I am high altitude so may need to tweak as usual.. but can’t wait to try.

    1. One loaf will equal 12 muffins. As far as timing, I’m thinking it might be around 20 minutes but I would check it at 10 (just to be safe) and go from there. Good luck!

  4. Sounds super easy and delicious, and muffins can be re-heated in the microwave for super delicious leftovers!