Pumpkin Cider Beer Bread with Bacon and Cheddar.
Happy Halloween! Since it’s a holiday this Monday I give you full permission to put bacon, cheddar and beer in your bread. YESSSS.
Why can’t every week start out this fantastically?
I’m no stranger to beer bread. Though growing up, we always had it made from some sort of prepacked mix. It was still such a treat and tasted incredible when we ate it with soup. But also just slathered with some butter. And I was never a bread and butter kid. I was actually… WEIRD… about butter. As in, I didn’t really care for it.
I credit my brother with scarring me for life, because when I was around eight years old I walked into the kitchen to find him eating a full stick of butter off of a plate. PLAIN BUTTER.
I still reel from the thought.
However… if it was brown butter? I might be able to understand. Just maybe.
For my beer, I didn’t actually use a real beer. I used a hard pumpkin cider that was full of spice and flavor, but acts just the same as beer. You can use whatever beer you’d like here – or use another flavor of hard cider instead! As long as it’s a beer or cider that you enjoy drinking. Then you’ll certainly enjoy eating it.
The other wackadoodle thing I did was spread it with some leftover pistachio butter. Whaaaat. That’s not necessary, but it sure was delicious.
Beer bread has SO much texture. It’s chewy but soft and the outside is almost crunchy. I knew that adding bacon and cheddar would make for an even more delicious loaf and I couldn’t help myself. Plus some pumpkin spice, in a non-gross way? I’m all over it.
Why must I add cheese to EVERYTHING? That is the question.
Seriously. Last week I taught a cooking class and we focused on small bites for the holiday season. Like easy entertaining ideas, things you can make ahead of time, apps for a holiday party.
Well. It wasn’t until I was there setting up that we realized every single recipe was FULL of cheese. Like completely full. I usually try to be mindful when I’m making a chunk of recipes because I know some people can’t tolerate dairy, but when I wrote out this menu six months ago, I clearly was on another planet. I mean, all of the recipes were delicious but they were… full of cheese!
Oh well. Twist my arm.
Would you hate me if I tried to make a beer cheese bread grilled cheese? OMG. Why am I just thinking of that right now? DINNER TONIGHT!
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 ounces white cheddar cheese, freshly grated
- 6 slices bacon, cooked and crumbled
- 12 ounces pumpkin cider or beer
- 6 tablespoons unsalted butter, melted
- Preheat the oven to 375 degrees F. Spray a 9×5 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. Pour in the beer and stir until a batter forms. It will be thick. Stir in the grated white cheddar and crumbled bacon. 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. Slice and serve.
Not even kidding.