Cheesy Beer Batter Bread

50 16 servings, 1 piece (54 g) each
Recipe By
(12) 9 Reviews
Prep Time
Total Time

16 servings, 1 piece (54 g) each

Homemade cheese bread never tasted so good! The combination of Cheddar and beer results in a moist quick bread packed with flavour.

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 375ºF.
  • Mix first 4 ingredients in large bowl until blended. Stir in cheese. Add beer; stir just until dry ingredients are moistened. (Do not overmix. Batter will be lumpy.)
  • Pour into 9x5-inch loaf pan sprayed with cooking spray; drizzle with margarine.
  • Bake 35 to 40 min. or until toothpick inserted in centre comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.


Prepare using Cracker Barrel Shredded Double Cheddar Cheese.

Make Ahead

Batter can be prepared ahead of time. Freeze in airtight container up to 2 months. Thaw in refrigerator before pouring into prepared pan and baking as directed.

Non-Alcoholic Variation

Prepare using your favourite non-alcoholic beer.


  • 16 servings, 1 piece (54 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (54 g) each
Calories 140
% Daily Value
Total fat 3.5g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 270mg
Carbohydrate 21g
Dietary fibre 1g
Sugars 3g
Protein 4g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • peppermagnet44 |

    Found it far too dense and heavy.

  • FantasticFrans |

    so Easy! I'd use a dark beer for more flavor.

  • nlwilson |

    I've made this bread 3 times and it tastes great! Try it toasted for an even better taste! I also made it gluten free by using 2-1/4 c. rice flour, 3/4 c. cornstarch and 1-1/2 tsp. xanthum gum instead of the all purpose flour. My husband was very pleased.