Filed Under: Bread

Cheesy Beer Batter Bread

Recipe By Tessa Arias
September 10th, 2012

There's nothing like freshly baked homemade bread. Sometimes you don't have the time, patience, or motivation, though, to work all day with yeast-based dough. That's why quick-breads are wonderful.

Yield: 10 Servings

Prep Time: 15 minutes

Cook: 55 minutes

Tessa's Recipe Rundown...

Taste: Cheesy with just the right amount of savory, grainy beer flavor.
Texture: The inside of the bread is moist and the outside is slightly crunchy like beer batter.
Ease: Insanely easy. The baking and cooling times are long but prep time is seriously 5 minutes.
Appearance: I love the cheese you can see on the crusts of this bread.
Pros: Super easy, tasty, and perfect for football season.
Cons: None.
Would I make this again? Yes.

There’s nothing like freshly baked homemade bread. Sometimes you don’t have the time, patience, or motivation, though, to work all day with yeast-based dough. That’s why quick-breads are wonderful. You can get the “dough” into the oven in a matter of minutes. All you have to do is wait for the bread to bake and then cool. Which is slightly tortuous in itself. Especially with this bread.

Somehow when I had a loaf of this bread baking in the oven it made my house smell like a combination of bread, macaroni and cheese, and beer. Which, if you think about it, is the essence of this recipe. Bread loaded up with beer and cheese. How great is that?

Somebody wants a slice of this tasty bread! Chewie, our giant Yorkie puppy, managed to steal the limelight!

How to make
Cheesy Beer Batter Bread

Yield: 10 Servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Inactive Time 1 hour
Total Time: 2 hours 10 minutes
There's nothing like freshly baked homemade bread. Sometimes you don't have the time, patience, or motivation, though, to work all day with yeast-based dough. That's why quick-breads are wonderful.


  • 2 1/2 cups all-purpose flour
  • 4 ounces Gruyere cheese, grated (about 1 cup)
  • 3 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 1/4 cups light-bodied beer
  • 5 tablespoons unsalted butter, melted and cooled, divided


  1. Adjust an oven rack to the middle position and preheat the oven to 375°F. Grease an 8 1/2-by-4 1/2-inch loaf pan.
  2. In a large bowl combine the flour, cheese, sugar, baking powder, salt and pepper. Stir in the beer and 4 tablespoons of the butter. Be careful not to overmix.
  3. Place the mixture into the prepared loaf pan and smooth the surface. Brush lightly with the remaining 1 tablespoon of butter. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes, rotating the loaf pan halfway through baking.
  4. Let the loaf cool in the pan for 10 minutes before turning the loaf out onto a wire rack to cool for 1 hour before serving.

Recipe Notes

Course: Side Dish
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Tracey — September 10, 2012 at 7:31 am

    Mmmmm, love this idea for fall/winter alongside a big bowl of soup! And how cute is your puppy, seriously 🙂

  2. #
    Cathy @ Noble Pig — September 10, 2012 at 2:32 pm

    Gruyere is my all time fave, so much depth of flavor. Looks like a winner recipe.

  3. #
    Julie @ Table for Two — September 10, 2012 at 5:13 pm

    I love that you used gruyere in this! beer bread is simply awesome because of how easy it is to make!

  4. #
    what katie's baking — September 10, 2012 at 7:51 pm

    yum i agree that there’s nothing better than homemade bread! yours looks amazing! and i’m not the only one that thinks so.. haha… your pup is super cute!

  5. #
    Barbara | Creative Culinary — September 10, 2012 at 8:25 pm

    I love beer bread…adding cheese is, well, over the top wonderful! I saw this on FoodGawker; wonder if you would want to add it to our Bread group…this month the theme is cheese so of course you’ve hit it right on!

    If interested…come visit my post with details at

  6. #
    stufffast — September 11, 2012 at 2:22 pm

    This looks amazing.

    What are your thoughts on using cheddar instead of gruyere? (I have a ton of cheddar at home)

  7. #
    Laurie — September 11, 2012 at 5:38 pm

    I’ve been making beer bread since college (which was eons ago). Never made it with cheese, so I wiil have to try it. I’ve also used the batter to make mini “corn dog” like bites. There are a bunch of recipes for mini cornbread corn dogs. Same concept, just used beer bread. My 10 year old loved them!!!!!

  8. #
    Jennifer @ Mother Thyme — September 12, 2012 at 11:01 am

    This is a definite must try! Love the addition of the gruyere in this!

  9. #
    Michelle — October 20, 2012 at 3:13 pm

    Yum! I just made this delicious 🙂

  10. #
    anita menon — January 28, 2013 at 5:16 am

    Love the recipe!! Would love to try this.

  11. #
    Mikel Decourt — April 21, 2013 at 12:01 am

    The earliest known chemical evidence of barley beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.-

    Look at the most up to date write-up at our very own web-site

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