Cheddar and Herb Beer Bread

Cheddar and Herb Beer Bread is simple and delicious to make as an accompaniment for any meal. Combine the ingredients, then 60 minutes later, you have a beautiful loaf of freshly baked bread!

Sliced bread on cutting board next to knife

Ever since we moved to Dallas, my taste buds have done some changing.

While I once was a wino who enjoyed sampling all kinds of vino, I’m all about beer now. All kinds of beer, not just my usual standbys, and should you swing by our home at any point during the week, you’d be delighted to learn we keep a variety of brews on hand. Granted, a lot of them are leftovers from our last party, especially since we always end up with the same amount of beer we started with because our friends bring their favorite beers, then leave some behind, soooo…

What’s a girl to do with all this beer?

(The answer to this question is not drink it all in a small amount of time.)

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    Overhead view of glass bowl filled with ingredients next to spatula

    The answer? Make beer bread, of course.

    This recipe is similar to the first one I shared here, though it calls for different spices and cheese. Heck, you can even make it without the cheese, and you can use any beer you have on hand.

    Here’s how you can make your own:

    Sliced bread on cutting board next to knife
    Yield: 1 loaf

    Cheddar and Herb Beer Bread

    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes

    Cheddar and Herb Beer Bread is simple and delicious to make as an accompaniment for any meal. Combine the ingredients, then 60 minutes later, you have a beautiful loaf of freshly baked bread!


    • 1 cup unbleached all-purpose flour
    • 2 cups whole wheat pastry flour
    • 1 tablespoons granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • 1 teaspoon Herbs de Provence
    • 1 1/2 teaspoons dried thyme
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1 cup extra sharp cheddar cheese
    • 18 oz . beer, (your choice! whatever's in the fridge...)


    1. Heat the oven to 375°F.
    2. Whisk the flour, sugar, baking powder, salt, Herbs de Provence, thyme, rosemary, onion powder, garlic powder and cheddar cheese together in a large mixing bowl.
    3. Slowly stir in the beer and mix just until combined.
    4. Spread the batter in a greased 8-inch loaf pan.
    5. Bake until golden brown and a toothpick stuck in the center comes out clean, about 60 minutes.
    6. Cool in the pan on a wire rack for 10 minutes.
    7. Remove from the pan, and cool 10 more minutes.
    8. Serve warm or at room temperature.

    How much did you love this recipe?

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    Overhead view of bread on a cutting board next to a knife

    Are you a beer person? A wine person? A mixed drink person? Or none of the above?

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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    1. I am not a beer person at all, but I love cooking and baking with it! Your bread looks delicious, and it’s something I will definitely try making. Going to pin this!

      1. I love that you love cooking and baking with beer, even though you’re not a fan of drinking it! Let me know what you think of this bread when you make it!

      1. Ha. If anything’s in front of me, the game changes. 😉

        Question: What is beer cheese, and how can I make it? And my neighbor suggested making beer cheese to go with the beer bread, so that’s gotta be a good idea!

    2. I’m an everything person, but beer is definitely near the top of the list! This bread sounds so easy and tasty–perfect for dinner with a bowl of hearty stew.

      1. Hooray for beer! And yes, this bread is super easy, tasty AND goes well with a hearty stew. It’s a go-to of ours for whenever we’re having soup for dinner. Great for dipping. Also, it makes great sandwiches…

    3. I love anything alcoholic… wait, that came out wrong! Rephrase: I am definitely discerning when it comes to the drink itself, but I definitely consume all categories (beer, wine, cocktails, spirits) at all times of the year. On a hot day, there’s nothing like a refreshing cold beer though, and like you, I love the adaptability that different beers have in cooking also. I’ve recently been into making beer tempura batter, it’s delicious! This loaf looks divine though, so dense and delicious. Yum! xx

      1. Hahaha. Like you, I’m discerning when it comes to drinks, though I also consume all the categories mentioned… even if I drink more beer now than the others. Your recent post on cocktails made me want a specialty one.

        I completely agree with you, girl, and I’d love to learn more about your beer tempura batter. I could get behind that quite easily.

    4. Oh my! This looks AMAZING. I may have to try this out this weekend, possibly for the superbowl! I wonder how they would fair as muffins instead of an actual loaf of bread. Thanks for the recipe! Have you found any specific type of beer works better? Does the bread hold the taste of the specific beer you use?

      1. Madison, THANKS! Please let me know what you think of the bread!

        I am honestly unsure how this would fair as a muffin. If you give it a try, let me know how it turned out. And if not, it’s something easy you can make in a bread/brownie/baking pan. (I’ve made this in ALL different shapes, haha.) I haven’t found any specific type of beer works better. I just use whatever I have on hand, and while there is a beer/yeast/hoppy taste leftover in the bread, it’s not discernible between two different kinds of beer. I hope that helps!

    5. Please email me the recipe for your CHEDDAR AND HERB BEER BREAD. I tried to do it from this site but won’t let me. Thank you so much!

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