Cheddar Beer Bread

From Julie Van Rosendaal

2017 May/Jun

This is a classic recipe – almost vintage, since it was huge in the ‘80s. It needs to make a comeback as that last-minute loaf to stir together and serve alongside soups, stews and chili (all made with beer, of course).


  • 3 c. all-purpose flour
  • T. baking powder
  • 3 T. sugar
  • t. salt
  • c. grated aged cheddar cheese
  • 1 bottle beer, at room temperature
  • 1/4 c. melted butter, or canola or olive oil


Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the cheese and toss to combine. Add the beer all at once, mixing as little as possible, just until blended; the batter should be lumpy. Pour the batter into a 9×5-inch loaf pan that’s been sprayed with nonstick spray, and brush the top with the melted butter or oil. Bake in the oven for 40-45 minutes, or until a skewer poked into the middle comes out clean. Turn out onto a rack to cool.