Bacon Cheddar Beer Bread

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Bacon Cheddar Beer Bread is a simple no-knead recipe that is mixed with a spoon and ready to go in the oven before it is done preheating! Loaded with cheese and bacon this is a winner!

titled (shown sliced) bacon cheddar beer bread


I have been playing with some bread recipes lately and have fallen in love with the simplicity of beer bread. They are a bit more dense, but can be mixed with a spoon, there is no kneading and no rise time. That is a perfect option for times when you don’t have 3 hours to make bread.

Bacon Cheddar Beer Bread

My first few loaves I made with a more flavorful beer and then used a light beer. I can tell you there was a difference. I would stick with a more flavorful beer. You can’t taste the beer, but you get a nice flavor to the bread that could best be described as sourdough-esque. In fact the loaf has that firm textured crust and softer bread like sourdough as well.

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After making a few recipes of a basic beer bread, I tried a few variations. The recipe I am sharing with you today is fantastic!!! Bacon and cheese in beer bread… OH MY!!! Munchkin swiped a slice and devoured it. She kept saying “Mmmmm” as she was eating it. It really is so good and so easy. Prep is in no time. Set oven to preheat and by the time it beeps you will be sliding your loaf in the oven. It’s that fast!

I have made this recipe dozens of times and it is always a home run. Perfect for sandwiches, grilled cheese, french toast and more. How are you using your beer bread. I would love some more suggestions.

Ingredient Notes

  • Substitute for beer – If you are sensitive to beer you can substitute lemon-lime soda, or ginger ale. I HIGHLY recommend using the beer though. It gives it an incredible flavor that you will miss out on using the substitutions.

Kitchen Tools You Will Need For Bacon Cheddar Beer Bread

  • 9 x 5 Bread Pan – 
  • Mixing Bowl – I like a variety of mixing bowls and prep bowls and this set has them all.


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loaf of bacon beer quick bread

homemade bacon cheddar beer bread

Bacon Cheddar Beer Bread

Donna Elick
Bacon Cheddar Beer Bread is a simple no-knead bread recipe that is made in ONE bowl. This snack is tender, soft, and packed with flavor!!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Bread
Cuisine American
Method Oven
Servings 12 makes 1 loaf


  • 3 cups all purpose flour, 363 grams
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1 1/4 cup shredded cheese, I used Monterey Jack, Colby and Cheddar mixture
  • 12 ounce bottle of beer , I used Blue Moon
  • 4 slices of bacon, cooked and chopped (or 1/4 cup real bacon bits)
  • 2 tablespoons butter, melted


  • Preheat oven to 350°F.
  • Prepare a 9″x5″ bread pan by greasing with butter. Set aside.
  • In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add bacon, about 3/4 of cheese and full beer into the well.
  • Stir mixture with a spoon until combined.
  • Pour mixture into prepared bread pan. Add remaining cheese. Drizzle with 1 tablespoon of butter. Bake for 30 minutes.
  • Remove from oven and drizzle remaining butter over the top.
  • Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.
  • Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose.
  • Enjoy!

Donna’s Notes

If you are sensitive to beer, you can substitute lemon-lime soda or ginger ale. I HIGHLY recommend using the beer though. It gives it an incredible flavor that you will miss out on using the substitutions.


Serving: 1 slice | Calories: 220cal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 438mg | Sugar: 3g | Fiber: 1g | Calcium: 125mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published February 2012. Updated and republished January 2017.

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  1. So one person told me you can use the selfrising flour instead of the baking powder and reg flowr is that correct? I would hate to mess up the recipe trying it.

    1. Exactly what I wanted to know-can we use self rising flour ijnstead of all purpose and baking powder?

  2. Made a change did not put bacon in, instead two tablespoons of chopped sliced jar jalapeños came out so yummy! Very big hit! Not to spicy just right. So easy and quick, your family will love it.

  3. made this great bread yesterdag. Super taste. thanks fot the recipy. So we eat this great bread ib the netherlands to !!!!!

  4. I added about 2 tbsp of chopped jalapeño and a tbsp of garlic powder to this and its on the oven now. So excited to try it.

  5. I made this using self rising flour (omitting salt and baking powder)and just 1c cheese, as that’s all I had. Delish! Great with chili, vegetable soup and beef stew!

  6. My family and friends love and ask often that I make my versions of this recipe, from Fall through spring!!
    1st version: substitute 1/4 c. Chopped Kalamata olives for the bacon!!
    2nd version: sub. 1/4 c. Chopped sundried tomatoes for the bacon.
    3rd version: sub. Hand crumbled feta; sundried tomatoes and freshly snipped parsley for the cheddar and bacon!! Eliminating the bacon allows the aroma and flavors of the remainder of the meal to shine!!!

    1. Hi PjZ,
      They all sound amazing! Thanks for sharing, our readers will loves these variations!
      TSRI Team Member,

  7. Absolutely love this Quick bread! It’s loaded with flavors from the bacon to the beer and it disappears as soon as it’s cool enough to eat. Thanks so much!.

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