This easy Beer Bread recipe has pieces of crispy smoked bacon, flavorful, mildly spicy jalapenos, and a generous portion of sharp cheddar, all wrapped up in a moist loaf with a buttery crust. It is really hard to stop eating this bread! Consider yourself warned. This no-knead loaf comes together quickly using almost any non-light beer. It freezes well, so make an extra loaf to enjoy in a couple of weeks.
Well, after the walk yesterday, I decided that we had so much exercise that I would whip up a delectable savory loaf of beer bread. Have you ever tried beer bread? It is so divine. It is just simply amazing and so darn easy. There isn’t any yeast dissolving involved as the beer acts as a leavening agent, and the bread is always moist. This bread is a flavor-packed loaf that is perfect for chili, sandwiches, soup, or just by itself.
How to make Beer Bread
In a large bowl, stir together the flour, baking powder, salt, garlic powder, cumin, sugar, bacon, jalapeno pepper and cheddar cheese. Pour the beer over the mixture and mix just until combined. Do not over-mix the dough, as you do not want it to get tough. Spoon the dough into the loaf pan. Pour the melted butter over the top of the batter. Bake for almost one hour or until lightly browned on the top and set. Let the pan cool on a wire rack for about 10 minutes before inverting, and let it cool again before slicing.
What beer is best for beer bread?
I have used all kinds of non-light beers with great success. Stay away from the flavored microbrews unless they complement the flavor of the bread. A pumpkin ale or peach IPA is not going to go well with the other flavors in this bread. However, a maple bacon stout might be excellent.
Tips for making Beer Bread
- Use excellent quality bacon and cheddar.
- Look for younger jalapeno peppers that are smooth and green all over with no striations or blemishes. These young green peppers are less stressed and more mild.
- Use any non-light beer. Stay away from the flavored microbrews unless the flavor complements the bread.
- Do not over-mix the dough.
- The bread loaf is done when set and lightly browned. You can use the toothpick test on this bread, but it may come out with a little cheese on it and still be done.
- Remove the cooked bread from the pan as soon as possible and let it cool for at least twenty minutes.
- Other shredded cheese to try include Pepper Jack, Gouda, Colby, or Parmesan.
- Try dried herbs like oregano or marjoram or fresh herbs like rosemary, thyme, or dill.
- Store leftovers in a storage bag or airtight container in the fridge for up to 3 days.
- To freeze, first fully cool and then wrap in plastic wrap, then aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
What to serve with beer bread
- Soup – try my 15 bean soup, loaded potato soup, stuffed pepper soup, Italian sausage soup, or cabbage soup
- Chili – my favorite is pumpkin chili, but close seconds are Cincinnati chili, turkey chili, and crock pot chili
- Stew – cowboy stew, hamburger stew, mulligan stew, Irish stew
- Scrambled eggs, poached eggs, or make egg sandwiches. Trust me, you will love it.
Do not be intimidated by the jalapeno peppers. They are perfect in this tender loaf and complement all the other flavors perfectly. If you like the heat, add a couple more tablespoons! Put this treat on the list for this coming week! You will not be disappointed. I prepared eggs over easy sandwiches with it this morning, and they were so scrumptious!
This tasty quick bread recipe can be whipped up in no time at all. Prep time on it is only about 15 minutes. This bread is wonderful for breakfast sandwiches, burgers, and leftover meatloaf. It is a little piece of heaven. Leftovers should be stored in the refrigerator. Slice off what you want and heat in the microwave for about 20 seconds at 60% power. Tastes just like it did when you took it out of the oven.
More Bread Recipes you will love!
Best Beer Bread
Ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 2 tablespoons sugar
- 6 slices crispy cooked bacon coarsely chopped
- 3 tablespoons jalapeno pepper finely minced
- 2 1/4 cups grated cheddar cheese
- 1 beer 12 ounce at room temperature
- 3 tablespoons butter melted
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan.
- In a large bowl, mix flour, baking powder, salt, garlic powder, cumin, sugar, bacon, jalapeno pepper and cheddar cheese. Pour beer over the mixture and mix just until combined. Do not over-mix. Spoon into loaf pan. Pour melted butter over the bread.
- Bake for 50-60 minutes or until set and lightly browned. Move to a wire rack to cool for 10 minutes. Remove from the pan and allow to cool for at least 20 minutes before cutting into the loaf.
Video
Notes
- Use excellent quality bacon and cheddar.
- Look for younger jalapeno peppers that are smooth and green all over with no striations or blemishes. These young green peppers are less stressed and more mild.
- Use any non-light beer. Stay away from the flavored microbrews unless the flavor complements the bread.
- Do not over-mix the dough.
- The bread loaf is done when set and lightly browned. You can use the toothpick test on this bread, but it may come out with a little cheese on it and still be done.
- Remove the cooked bread from the pan as soon as possible and let it cool for at least twenty minutes.
- Other shredded cheese to try include Pepper Jack, Gouda, Colby, or Parmesan.
- Try dried herbs like oregano or marjoram or fresh herbs like rosemary, thyme, or dill.
- Store leftovers in a storage bag or airtight container in the fridge for up to 3 days.
- To freeze, first fully cool and then wrap in plastic wrap, then aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
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Mayuri
Wow! I am going to try this recipe…I just wanted to know if I can use Guinness beer for this bread.
Beth Pierce
Yes you can.
Allyson Zea
When I saw that there were jalapeños in this recipe I was sold! It was so tasty!
Karen
oh this bread was so delicious!!! Bacon, Jalapeno, and cheddar!!!! It is a winning combination….I can’t wait to make it again.
Sandra
This was a huge hit at my house! It is so flavorful!
Claudia
Holy cheesy deliciousness, Batman! I have to make this for my husband and son. They’re going to love it.
Erin
This is the best beer bread recipe ever! If you have not tried it then you really should. So flavorful!
Shirley
Making for 2nd. time today! Was an awesome hit the 1st. time. 2 new tasters to try it this time. I had it with an Italian White Bean, Kale, & Andouille Sausage Soup; this is a fall favorite at our house ( Classy Cooking ).
Beth Pierce
That sounds like a great meal. So glad that you like it.
Annie
This is absolutely the best bread I have ever made! I am not a baker and I was amazed at how crusty the outside was and how great the inside was. I will add more jalapeños next time. Can’t wait to make it again. Great gift also!
Beth Pierce
Thanks, Annie! I am so glad that you liked the beer bread. It is one of my husband’s favorites.
Shirley
Could I use diced green Chiles that come in a can, instead of jalapenos? Also use REAL bacon bits that come in a bag? ( That you put on salads)
Beth Pierce
Sorry about the delay, Shirley. My life has been nuts lately. Yes, you most certainly can but be sure to drain the green chiles as much as you can.
Marg
Can I make it with gluten free flour
Beth Pierce
I am not familiar with gluten free flour. Perhaps one of the readers will know.
Dawn
I have made it three times with 1:1 Bob’s Red Mill gluten free flour, and it worked great. Am getting ready to put a loaf in the oven with Montery Jack, pepperoni, and onions. Going to use spaghetti sauce as a dipper. Did find that I need more than 12 oz. of beer. Have fun.
Howard
Can you use other cheese than cheddar?
Beth Pierce
Yes try Colby Jack, Monterey Jack, Pepper Jack, or Gruyere.
Dana
What brand of beer have you used in this recipe?
Beth Pierce
I have used Sam Adams Boston Lager, Stella Artois, and Michelob Ultra
Anne
Have made this twice. Beer was too old second time around so the yeast had lost its punch. Ended up tossing the loaf. But the premiere loaf was superb. Especially toasted and topped with smashed avocado, finely chopped tomato and a poached egg. Wow!!
Beth Pierce
I bet that was delicious! I would love to have that right now! Yummy!
Angie
I want to make mini loaves of this bread. How do I adjust the cooking time?
Beth Pierce
I would start checking at 20 minutes and about every five minutes after that.
Gloria Webber
Could you use non alcohol beer? I have Heineken Non Alcohol Beer.
The recipe sounds delicious and I have peppers ready to pick and a block of cheese waiting to be used!
Beth Pierce
Yes you can! Enjoy!!
Ashlie
What kind of flour do you use for this? All purpose or self rising?
Beth Pierce
All purpose!