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.
Also.
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!
Pumpkin Cider Beer Bread
Ingredients
- 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
Instructions
- 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.
Notes
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40 Comments on “Pumpkin Cider Beer Bread with Bacon and Cheddar.”
Oh. my. god.
This look incredible! I am putting this on the list of things to make this weekend right now, cannot wait!
yes please do amy! :)
Ah, Girl! This is just too much, it’s killing me with cravings! Haha, I so have to taste this yumminess!
i love it sooo much!
Looks like everything I love in one bread! This can go onto my baking list ;)
thank you vivian!
I have never had beer in my bread before! But this sounds soo amazing! I love that it’s savory!
oh you must try andrea!
This looks amazing!! Yes to the grilled cheese sandwich! Also, please don’t ever stop putting cheese in things, cheese is life! :)
i don’t think i’ll ever be able to. EVER.
Fall Perfection :) Pairing this with chili for dinner this week- thanks!!!
thanks emily!
This looks so sinful, but worth every bite! Thanks for sharing
thank you sara!
Yes to pumpkin cider in place of beer! This looks sooo tasty.
thanks lindsay!
What a flavor combination! This has my mouth watering! Sounds like all of fall in one perfect loaf!
thanks annie!
Wow! What a GREAT looking bread! Scrumptious!!!
thanks so much robyn!
I’ll be over for dinner tonight!
you’re welcome any time!
What pumpkin cider did you use? Woodchuck’s?
yes!!
hey girl this looks really good!
thanks!
In addition to your grilled cheese idea, might I recommend the beer bread breakfast sandwich. If I make a loaf for chili dinner, the next day it’s always breakfast sandwiches and it is amazing. It’s like drinking a red eye when you have a hangover.
UMMMM omg yes.
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My husband is allergic to wheat (not gluten, thankfully!) and dairy, but I really wanted to try this recipe . . . so I have to tell you what I did. Used spelt flour (2 cups) and 1 cup of old fashioned oats (was out of whole spelt flour). Instead of cheese, I carmelized shallots (made about a half cup) and added that to the batter with the bacon – oh, and I also added about a tablespoon of maple syrup because the pumpkin porter I used seemed a bit bitter to me. Absolutely loved how the melted butter (I used melted ghee) gives the bread that artisan crust, and we enjoyed it with some lentil vegetable soup last night. The topper was this morning, however, when I toasted slices of the bread, mashed avocado them and topped with a runny yolk basted egg – YUM! Will definitely keep this recipe in my repertoire – am thinking that maybe it will be made into dinner rolls (in a muffin tin) for Thansgiving.
Thanks for the inspiration, love all your recipes, and looking forward to adding your next cookbook by my collection!
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I had make it for first time, with the help of your recipe.
Thank you for sharing.
It’s lovely 😍😍😍
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