Easy Cheesy Beer Bread Recipe: Just 5 Ingredients and One Bowl!

Only one bowl and five ingredients required for this Easy Cheesy Beer Bread! It’s the perfect quick bread to whip up on a busy weeknight—no yeast, kneading, or rise time required. Enjoy it warm from the oven, as toast for breakfast, alongside your favorite soup or chili, or even as the ultimate base for a grilled cheese sandwich.

Happy Monday! How about a quick and easy bread recipe?

 This recipe is one that stands the test of time and one I’ve been making for more years than I care to number. ;)

🍞 It mixes together in less than 5 minutes and bakes up golden and fragrant in about 45 minutes!

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The beauty of beer bread is that it’s as flexible as it is easy!

The flavor of your loaf depends on the beer you choose. A light lager or pale ale will give you a mild, balanced flavor, while a dark stout or porter creates a richer, heartier loaf. I’ve used everything from a light beer in summer, to a pumpkin ale in fall, to a Guinness in winter—each adds its own character and color. The only beer to avoid is a hoppy IPA, which can add an unwanted bitter note.

As it bakes, the beer works its magic—carbonating the dough and infusing it with that wonderful yeasty flavor and aroma that fills your kitchen with cozy comfort! Nearly all the alcohol cooks off during baking, but if you prefer to skip it, you can easily substitute a non-alcoholic beer or even plain seltzer water for the same light texture and lift.

 One of the reasons I love this recipe (besides how quickly it comes together) is that it uses pantry staples you likely already have on hand. You’ll only need one bowl, no mixer, and about five minutes of prep before your the aroma of fresh baked bread starts wafting through your kitchen!

🍞 Easy Cheesy Beer Bread

Only five ingredients and one bowl! This no-yeast beer bread mixes up in minutes and bakes into a golden, cheesy loaf that’s perfect for soup season, game day, or cozy weekends at home.

🧺 Ingredients

🍞 3 cups *self-rising flour

🍞 1 to 4 tablespoons sugar, to taste (I use 3 tablespoons)

🍞 4 tablespoons melted butter, divided

🍞 1 cup shredded extra-sharp cheddar cheese
(grate from the block for best flavor and texture)

🍞 1 (12 oz.) bottle beer of choice, room temperature

*Self-rising flour is flour that has baking powder and salt added to it and is a staple in many Southern recipes. It’s traditionally made from a softer, lower protein version of all-purpose flour for tender biscuits.  If you don’t have self-rising flour, you can make your own:

Combine 3 cups all-purpose flour, 4½ teaspoons baking powder, and ¾ teaspoon salt; whisk together.

Note: For accurate measuring of flour, fluff your flour from the canister or bag and then spoon into your measuring cup so it’s overflowing, then level off with the edge of a knife. Scooping flour directly from the bag or canister will yield a heavier cup and a larger amount that can negatively affect your recipes.

🥣 Mix, Pour, Bake!

🍞Preheat oven to 375°F. Grease a 9 x 5-inch loaf pan.

🍞 In a large bowl, combine self-rising flour and sugar. Stir in shredded cheese until evenly distributed.

🍞 Add 2 tablespoons melted butter and beer, stirring just until combined. (A few lumps are perfectly fine)

🍞 Pour batter into the prepared pan and drizzle the remaining 2 tablespoons of melted butter evenly over the top.

🍞 Bake 45–50 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let rest in the pan for 15 minutes, then turn out onto a wire rack to cool.

🍞 Slicing Tip: Use a serrated knife and a gentle sawing motion to cut through the craggy crust without compressing the soft interior. It slices best when completely cool, but I think it’s best enjoyed while still warm from the oven.

If you’re looking a serrated knife that’s affordable and good quality,

I’m really pleased with this Serrated Bread Knife with Cover for bread, bagels, cake (8-Inch Blade with 5-Inch Handle) 

🧀 Variations to Try

🍞 Swap cheddar for Pepper Jack, Parmesan or Gruyère for extra flavor

🍞 Add chopped chives or scallions for a savory twist

🍞 Mix in some crumbled bacon or diced ham

🍞 Sprinkle in some garlic powder or smoked paprika for additional flavor

🍞 Skip the cheese for a simple, classic beer bread

If you’re in the market for a new 9 x 5 loaf pan, this one has extra wide handles and

 has 4.8 out of 5 stars with 5,550 global ratings:

Farberware Nonstick Bakeware 9-Inch x 5-Inch Loaf Pan

Store your bread in this Nordic Ware Loaf Cake Keeper, that’s BPA free to help keep it fresh!

🍽️ Serving Suggestions

This bread is best enjoyed warm from the oven with a pat of butter—or toasted the next morning for breakfast with your favorite jam or honey.

It also makes the perfect side for soups, stews, or chili.

Print Recipe

Cheesy Beer Bread

Only one bowl and five ingredients required to make a loaf of Easy Cheesy Beer Bread. It’s the perfect quick bread to whip up on a busy weeknight—no yeast, kneading, or rise time required. Enjoy it warm from the oven, as toast for breakfast, alongside your favorite soup or chili, or even as the ultimate base for a grilled cheese sandwich.

Prep Time5 minutes mins

Cook Time45 minutes mins

Course: bread

Cuisine: American

Keyword: beer bread, easy bread recipe, no yeast bread, quick bread, self rising flour

Servings: 10 servings, 1 loaf

Equipment

• 9 x 5 loaf pan

Ingredients

• 3 cups self-rising flour
• 3 tablespoons sugar use 1 - 4 tablespoons, to taste
• 4 tablespoons melted butter; divided
• 1 cup shredded extra-sharp cheddar cheese grate from the block for best flavor and texture
• 12 oz. bottle of beer of choice room temperature

Instructions

• Preheat the oven to 375°F. Lightly grease a 9" x 5" loaf pan.
• Mix the flour, sugar; add shredded cheese, stirring coat. Add 2 tablespoon melted butter and the beer, stirring until fairly smooth; don't worry about a scattering of small lumps.
• Pour batter into the prepared pan, smoothing the top a bit. Drizzle top with remaining melted butter.
• Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it.
• Remove from the oven and let stand 15 minutes in the pan before turning out onto a wire rack to cool.
• To keep bread moist, slice when ready to serve. It slices best when completely cool, but feel free to slice and enjoy while still warm.
• Store in an airtight container at room temperature.

Notes

• Use the beer of your choice. I’ve used everything from a light beer, a stout (Guinness) to a pumpkin ale, depending on what I have and the season. The only beer I wouldn’t recommend would be a hoppy IPA which will impart a bitter flavor to your bread. Just be sure to use a room temperature beer for best rising and baking.
• To keep bread moist, slice when ready to serve.
• Self-rising flour is flour that has baking powder and salt added to it and is a staple in many Southern recipes. It's traditionally made from a softer, lower protein version of all-purpose flour for tender biscuits. If you don’t have self-rising flour, substitute 3 cups all-purpose flour and add 4 ½ teaspoons baking powder and 3/4 teaspoons salt; whisk ingredients together before adding other ingredients.
•  For accurate measuring of flour, fluff your flour from the canister or bag and then spoon into your measuring cup so it’s overflowing, then level off with the edge of a knife. Scooping flour directly from the bag or canister will yield a heavier cup and a larger amount that can negatively affect your recipes.
• Variations: Switch up the cheese to Pepper Jack, Parmesan or Gruyère, or omit altogether; add a sprinkle of garlic powder or smoked paprika for additional flavor; add chives or chopped scallions for a mild onion flavor. 

It’s definitely soup and chili weather with our temperatures dropping down into the 20s!

Find 10 hearty and warming and hearty soup recipes to enjoy with your beer bread.

You’ll find recipes for chili and soup with hearty ingredients like Italian sausage, potatoes and pasta to flavorful veggies that pack some nutrition like butternut squash, kale and spinach.

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 Metamorphosis Monday