This Cheesy Herb Beer Bread is delicious, super-quick and easy to make. It bakes up into a savory “quick bread” style loaf. This one has shredded cheese and dried herbs added, use what you have on hand! The bread gets bathed in melted butter 2 times while baking, so it has a wonderful, slightly crumbly, buttery crust.
I love this bread with a bowl of soup or chili!
You can just stir the ingredients together by hand or use your hand mixer. The loaf rises with the baking powder and the beer, so no yeast or eggs are needed. You can alternatively use self-rising flour (see notes at bottom of recipe.) I’m also working on a gluten-free, DIY oat flour version.
Perfect Picture for Pinterest: ⬇️
Cheesy Herb Beer Bread (No Yeast, No Eggs)
- 3 cups all-purpose flour see note
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon dried herbs I used Italian Blend
- 1 1/2 cups shredded cheese see note
- 12 ounces beer
- 4 tablespoons butter, melted
- Arrange oven rack to lower position - (so top of loaf will be in center of oven when baked.) Preheat oven to 375 degrees F. Grease bottom only of a 9-inch loaf pan
- I mix this by hand or with a hand mixer (dough hooks).
- In large bowl, stir together flour, sugar, baking powder, salt, garlic powder, dried herbs and cheese. Pour in beer and stir just until all dry ingredients are mixed in. Try not to over mix.
- Pour batter into prepared pan and gently even out with spatula. Pour half the melted butter over the top of the batter. Bake for 30 minutes.
- Pour the rest of the butter over the top of the loaf and continue baking for 20-30 minutes more. When done it will be golden brown, will resist when pressed lightly on the top. You can also check by inserting a toothpick into the top of the loaf, it should be clean or only have a few moist crumbs.
- Let cool in pan for 10 minutes. Loosen edges with thin knife. Remove from pan and cool for 30 minutes on cooling rack before slicing.