This is going to be a story in where I tell you how I ate all the crunchy topping off of my new favorite bread.

White Cheddar Beer Bread I

And I guess it’s not really a story. Because I just… ate it.

I can’t help it. The top of beer bread gets me every time – it’s so textured and buttery. It’s crumbly but in a good way.

The whole situation is really comparable to eating a muffin or a fruit crisp or cobbler or potato-chip topped casserole, because I only want to eat the tops of those things too. Or like the carton of cookie dough ice cream: just eat the chunks. I’m convinced cookie dough ice cream cartons have been disappointing people since 1994. There are about four chunks of cookie dough and that’s IT. It’s garbage I tell you. Garbage.

White Cheddar Beer Bread I

This bread though… not garbage. Sure, the topping may be my favorite part but that doesn’t mean that the rest of the bread is worthless. It’s a bit fluffy but still dense, if that makes any sense. It’s awesome when it’s toasted, but I can also handle it untoasted and slathered with some sort of jam or peanut butter. Which is unheard of given my fascination with eating things on toast. Seriously. Chapter in my cookbook dedicated to toast snacks. It’s happening.

In this case, I made my own little apple butter, well… butter. Yes. Apple butter butter. Instead of just using apple butter, I seriously trashed this one up and combined apple butter and regular unsalted butter with a pinch of salt and cinnamon. It was so dreamy. Ridiculous and dreamy. It’s like my new favorite thing.

Even though I just told you the bread was my new favorite. Ugh. I fail at life.

White Cheddar Beer Bread I

This is also the bread that I dunked in my soup yesterday.

Or should I say that this is the bread that I ate with droplets of soup, considering I had a little soup with my bread.

I don’t know. All I want to do is talk and tweet about last night’s Nashville episode, so yeah. I’m just gonna go.

White Cheddar Beer Bread I


White Cheddar Beer Bread

Yield: makes one 9x5 loaf

Total Time: 1.5 hours


2 cups all purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
6 ounces white cheddar cheese, freshly grated
12 ounces of your favorite beer
6 tablespoons unsalted butter, melted

apple compound butter
4 tablespoons unsalted butter, softened
2 tablespoons apple butter
1/8 teaspoon cinnamon
1/8 teaspoon salt


Preheat the oven to 375 degrees F. Spray a 9x5 loaf pan with nonstick spray.

Over a large bowl, sift together the all-purpose and whole wheat flours. Stir in the baking powder and the salt. Stir in the grated white cheddar. Pour in the beer and stir until a batter forms. It will be thick. Spoon the batter in the greased loaf pan. Pour the melted butter over top. Bake for 50 to 55 minutes, or until the bread is golden brown and set in the middle. Remove the pan from the oven and let cool for about 30 minutes.

Before serving, make the apple compound butter but whisking together the apple butter, unsalted butter, cinnamon and salt. Serve it with the bread!

[lightly adapted from

White Cheddar Beer Bread I

See! So crunchy.

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91 Responses to “White Cheddar Beer Bread.”

  1. #
    Jamie — September 26, 2013 @ 7:46 pm

    This was delicious! I tweaked it a bit, however. I left off the butter spread. And I also added a dash of thyme to the bread mix. So good! For more recipe ideas, visit my blog at


  2. #
    Michelle @ A Healthy Mrs — September 26, 2013 @ 8:42 pm

    Oh em gee I wish I was eating this right now!


  3. #
    Mariah and Coty — September 26, 2013 @ 9:12 pm

    Love the top of anything crunchy. Can’t wait to make this!


  4. #
    Jenny — September 26, 2013 @ 9:30 pm

    Just made this, Jess, but with about 2/3 less butter than called for, as well as Ruby Red ale. #sofreakingood. I’ve tried about 15 of your recipes, and none of them have failed or disappointed in any way. :}


  5. #
    Melissa — September 27, 2013 @ 12:27 am

    So I am wondering what is the best type of beer to use in this bread? Dark beer or light? Something like a Sierra Nevada Pale Ale or Corona or Coors Light? I am not a beer drinker unless it is Coors Light or Bud Light Lime. I wonder if the Lime flavor would be good?


    • grooveshark — October 22nd, 2013 @ 9:11 pm

      Might as well just add water instead of beer if those are your options.


      • katie — January 7th, 2014 @ 7:10 pm

        You need the carbonation to make the bread rise though.

    • katie — January 7th, 2014 @ 7:11 pm

      Not sure how the lime would pair with the white cheddar, but any beer would work! Obviously the lighter the beer, the less flavor.


  6. #
    Beth @ bethcakes — September 27, 2013 @ 10:32 am

    This looks soo good! My mom and I used to bake bread all the time when I was little, but I haven’t made any since then. This looks like a fun recipe to use to get back at it! :)


  7. #
    Happy Valley Chow — September 27, 2013 @ 11:49 am

    That bread looks awesome and I love that you made apple compound butter for it. Sounds like a terrific combination. Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow


  8. #
    Taryn — September 27, 2013 @ 4:49 pm

    I think you need to do a weekly Nashville wrap up…then it would be like we were more than just internet friends and we had weekly Nashville parties! I could hardly handle the premiere! orange really isn’t deacon’s color :(


  9. #
    Emily @ Life on Food — September 29, 2013 @ 3:49 pm

    I want to try this so bad. I love fresh bread, especially with soup. No yeast yes please. I am pretty sure the only reason I haven’t is because my husband hides the beer when he thinks I am going to use it for non-drinking purposes. Arg!


  10. #
    Cherie — September 30, 2013 @ 7:15 am

    Man now I’m going to have to buy beer [sorry – wine drinkers here]

    Looks great – as for the ‘top’ thing I have switched to doing most quickbreads as muffintops because I would find all the muffin bottoms in the trash – drove me crazy – plus they fit in the toaster that way ;p


  11. #
    Amber — October 1, 2013 @ 7:18 pm

    Can I ask that you make a small tweak to this recipe? Something along the lines of: “Remove from oven and find something like Channing Tatum’s abs or online shoe shopping to hold your attention for 30 mins, or you will walk in and out of your kitchen, repeatedly burning your tongue on stolen chunks of bread topping”? You know, in the name of health and safety?


  12. #
    Christy — October 5, 2013 @ 9:18 pm

    Just found your blog a couple of days ago and I AM IN LOVE! I really enjoy the way you write and your recipes look fabulous :D You’re really inspiring! Thanks so much for putting up all of your recipes – this is my new favorite culinary website!

    I just made this bread (my first How Sweet adventure) and, when I tasted it, I just knew I had to comment (something I don’t do very often). It is absolutely delicious – and the butter is perfect with it!

    Thank you for being so awesome!


  13. #
    Ali — October 14, 2013 @ 3:35 pm

    Just made this and it was awesome. Thank you!!


  14. #
    Meredith — October 15, 2013 @ 2:19 pm

    This beer bread is out of this world. Baked some last night to go along with chili.


  15. #
    Jessica — October 16, 2013 @ 10:44 am

    would this bread turn out okay using a gluten free flour substitute?


  16. #
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