Cheddar Beer Bread (no yeast)

Name: Cheddar Beer Bread (No yeast!)
Prep time: 10 min
Cook time: 45 min
Ingredients: 3 cups all-purpose flour; ⅓ cup dark brown sugar (packed); 1 ½ tablespoon baking powder; 1 teaspoon salt; 2 teaspoons garlic powder (divided); ¾ cup cheddar cheese (shredded); 12 ounces beer; 2 tablespoons butter (melted)

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This easy Beer Bread is one of those back-pocket recipes you’ll keep coming back to. No yeast, no kneading, no rise time. Just mix it up, pour it in the pan, and let it bake. About 50 minutes later, you’ve got a warm, cheesy quick bread that smells amazing and tastes even better.

It’s perfect alongside soups, chili, and cozy dinners… or sliced thick and slathered with butter while it’s still warm.

Hope you love this bread as much as we do!

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

A loaf of beer bread is partially sliced on a dark surface.

Why you’ll love this

Easy. Quick to mix up and bake, with no kneading required.
Flavorful. The combination of cheddar, garlic, and beer makes this bread irresistibly tasty.
Adaptable. Use your favorite beer to customize the flavor, make different variations with various herbs like rosemary, sage or basil.

Variations

Change it up! Use gruyere cheese, and add 1/4 cup of cooked, crumbled bacon to the batter. Oh YES PLEASE. I also like to add chopped green chilies to mine.

Pouring melted butter on top of the batter results in a crunchy, buttery crust that is impossible to resist. The bread is pretty sturdy – so it can handle butter being spread on it, or it being dunked into a chili, stew or soup.

Check out my Irish Soda Bread, too!

What to serve with Beer Bread

Personally, I like a little butter on mine. But it’s AWESOME with vegetarian chili, broccoli cheddar soup, and is a great sub for cornbread.

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Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

Sliced bread with melting butter on top, placed on a dark surface.

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

Flour. Regular all-purpose flour works best in this recipe. You can try a mix of whole wheat flour and white flour, but I prefer mine all white. You can also use self-rising flour (just omit the baking powder).
Brown sugar. Pack this in to ensure you’re measuring correctly.
Baking powder. Provides the leavening to help the bread rise.
Salt. I use kosher salt for its texture and flavor.
Garlic powder. Used twice, once in the batter and again mixed into the melted butter poured over the top for extra flavor.
Shredded cheese. Freshly grated or pre-packaged, either works fine in this recipe.
Beer. Choose a beer you enjoy. I prefer lighter-colored beers like lager, pilsner, IPA or wheat beers for a mild flavor. The brand doesn’t matter, but the flavor does! I recommend using your favorite kind of beer.
Butter. I use salted butter for a richer flavor.

Ingredients for a recipe, including beer, flour, baking powder, salt, garlic powder, butter, brown sugar, and shredded cheddar, arranged on a white marble surface.

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How to make Beer Bread

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

Jump

Get prepped. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan.

Mix together the dry ingredients. In a large mixing bowl, stir together the flour, brown sugar, baking powder, salt, and 1 teaspoon of garlic powder (I use a wooden spoon).

A glass bowl contains flour, brown sugar, baking powder, salt, and garlic powder. Nearby are small bowls with butter and shredded cheddar cheese.

Ingredients on a marble countertop: a glass bowl of flour with a wooden spoon, a small pat of butter, shredded cheese in a glass bowl, and a measuring cup with liquid. Text overlay: “Mix well.”.

Add the Cheese. Fold in the shredded cheddar cheese and mix until everything is well combined.

Add the Beer. Pour in the beer and mix until just combined. The mixture will be lumpy – don’t overmix!

A hand pouring beer from a glass measuring cup into a bowl with flour and other dry ingredients, with a wooden spoon also in the bowl. Text at the top reads "Pour in the beer.

A glass bowl containing a lumpy mixture with a wooden spoon inside. Text above reads: "Mix until just combined, mixture will be lumpy.

Make the Garlic Butter. Melt the butter and mix in the remaining 1 teaspoon of garlic powder.

Transfer to Pan. Pour the batter into the prepared pan. Pour the garlic butter over the top.

Bake the Bread. Bake at 350°F for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

A loaf pan filled with raw batter and topped with melted garlic butter sits on a marble surface.

A loaf of bread, golden brown and fully cooked, rests in a metal baking pan. The text "Bake until golden brown and cooked through" is overlaid at the top of the image.

Cool and Serve. Cool on a wire rack and serve with a bowl of soup, chili or stew. If you save some garlic butter, brush it over the top of the loaf.

Close-up of several slices of bread with a crumbly texture, displayed on a dark surface. The bread appears to have a slightly golden hue.

Kylee’s Notes

Alcohol. Cooking with beer is safe for all ages, as the alcohol evaporates during baking. Kids can enjoy this bread too!

Doneness. To check if the bread is cooked, insert a toothpick into the center; it should come out clean.

Why is it important to let the bread cool before slicing

Allowing the bread to be completely cooled before slicing ensures it won’t be stodgy. Cutting too soon can make the bread dense and gummy.

How to store beer bread

This beer bread will last for a few days wrapped tightly in plastic wrap.

Store in an airtight container at room temperature for up to 3 days. Reheat slices in the toaster or oven for a warm treat.

Freezing instructions

Allow the bread to cool completely. Wrap the entire loaf tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.

To Thaw: Remove the bread from the freezer and let it thaw at room temperature for several hours or overnight.

To Reheat: Once thawed, you can warm slices in the toaster or oven at 350°F for 10-15 minutes to refresh the texture.

FAQs

What kind of beer should I use in beer bread?

Use a beer that you enjoy drinking! Lighter beers like lager or pilsner are great choices for this recipe.

Is it safe for kids to eat this bread?

Yes, cooking with beer is safe as the alcohol cooks off during baking, leaving behind just the flavor.

Why is it important to let the bread cool before slicing?

Letting the bread cool enough before slicing ensures it won’t be stodgy. Cutting too soon can make the bread dense and gummy.

What’s a good way to add more flavor to this bread?

Mix a little Italian seasoning into the garlic butter topping. It will remind you of Red Lobster Biscuits!

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A slice of crumbly beer bread with a pat of butter on a slate surface.

5 from 12 votes

Cheddar Beer Bread (No yeast!)

Author Kylee Ayotte

Servings

Prep Time: 10

Cook Time: 45

This quickbread is SO easy to make, and includes plenty of beer, cheese & butter. All VERY good things. Beer Bread may be your new favorite thing!

Ingredients

Instructions

Get Prepped

Preheat your oven to 350°F. Grease a 9×5-inch loaf pan.

Mix the Dry Ingredients

In a large bowl, mix together 3 cups all-purpose flour, ⅓ cup dark brown sugar, 1 ½ tablespoon baking powder, 1 teaspoon salt, and half of the 2 teaspoons garlic powder.

Add the Cheese

Fold in the ¾ cup cheddar cheese and mix until everything is well combined.

Add the Beer

Pour in the 12 ounces beer and mix until just combined. The mixture will be lumpy – don’t overmix!

Make the Garlic Butter

Melt 2 tablespoons butter and mix in the remaining garlic powder.

Transfer to Pan

Transfer the batter into the prepared loaf pan. Pour the garlic butter over the top.

Bake the Bread

Bake at 350°F for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the bread to cool in the pan for 5 minutes, then remove it to a cooling rack. Slice with a serrated knife and spread with butter if desired.
Devour.

Notes

What kind of beer to use in beer bread?
Use a good one! Seriously, just use a beer that you enjoy (we like a lager in this recipe, but pilsner is also good!)
What about alcohol?
Cooking with beer is totally fine, we’re using it for the flavor – not the alcohol – which is great because cooking it evaporates the alcohol! Let your kids have a slice!
What should I eat with this?
Personally, I like a little butter on mine. But it’s AWESOME with Chili and Soup and is a great sub for Cornbread.
How do you know it’s cooked?
Stick a toothpick into it! It should come out clean. The top will be golden.
Mix a little Italian seasoning into the topping. It will remind you a little of Red Lobster Biscuits!
Wait until the beer bread has cooled enough before slicing. If you cut into it too soon, it will be stodgy. Stodgy is not good.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Did you make this recipe?

Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!

Update: This recipe was originally published in September of 2019. It was updated and republished in July of 2024.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee

5 from 12 votes (1 rating without comment)

22 Comments

Ellen B says:

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I make this all the time since I discovered this recipe. I’m making it now for Easter dinner tomorrow. I brought it to my son’s house last week for dinner & they loved it as well. So easy & so delicious. I make it exactly as written & use Dos Equis lager.

JK says:

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Can you leave out the sugar? I don’t like it in savoury dishes…

1. Kylee says:
  
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  You can technically do anything you want in your kitchen!
HHuff says:

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Does it matter if the beer is cold or room temp?

1. Kylee says:
  
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  Room temperature is PROBABLY better, but I usually have cold beer (because I like cold beer), and use that with no issues.
Mary says:

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Can you use nonalcoholic beerwithgood results?

1. Kylee says:
  
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  Yes!! The beer is there for flavor only, so pick a beer you enjoy!
Lorie says:

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I now realize how much I have been missing out. My aunt makes delicious beer bread every year but never has she ever added cheese. This one is certainly a game changer!