Bacon and Cheddar Beer Bread

Bacon and Cheddar Beer Bread |

There are certain things that were just meant to go together…

Bread and cheese.

Cheese and bacon.

Bacon and bread.

This is like one of those equations that go something like if A=B and B=C, then A=C. Basically, yes, any combination of bread, cheese and bacon is equally good. You can’t go wrong. And do you know what goes great with salty things like bacon and cheese? Beer. Consider it variable D. There is quite possibly nothing bad that can happen from combining these four ingredients.

Bacon and Cheddar Beer Bread |

I have spun out some beer cheese breads in the past, but none that included bacon. I do have my grandma’s bacon and cheese Easter bread, but that doesn’t include beer. It’s finally all come together, and the best part?

Not only does this bread include bacon, but it also incorporates a little bit of the bacon grease. Over the top in the best way possible.

Bacon and Cheddar Beer Bread |

Three-quarters of this loaf was consumed within an hour of it coming out of the oven. So basically, I would say that the entire loaf serves, like, three people if you are as infatuated with bread, bacon, beer and cheese as my Chief Culinary Consultant and I obviously are.

Math and logic are way more fun when you can eat the equations, am I right?

Bacon and Cheddar Beer Bread |

One year ago: Beer-Battered Onion Rings
Two years ago: JalapeΓ±o Cheddar Bagels

Bacon and Cheddar Beer Bread

Yield: One 9x5-inch loaf

Prep Time: 15 minutes

Cook Time: 50 to 60 minutes

Total Time: 1 hour 15 minutes

A quick bread made with beer, bacon, cheddar and... bacon grease!


6 slices thick-cut bacon, fried and coarsely chopped, grease reserved
3 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
4 ounces sharp cheddar cheese, shredded (about 1 cup)
1 (12-ounce) bottle beer or ale
4 tablespoons unsalted butter, melted
2 tablespoons reserved bacon grease


1. Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan and line with parchment paper; set aside.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a wooden spoon, stir in the bacon and cheese until evenly distributed. Add the beer and stir with the spoon until the batter is evenly moistened.

3. Pour the melted butter into the bottom of the prepared loaf pan, and spoon the batter on top. Drizzle the bacon grease evenly over the top of the batter.

4. Bake until a thin skewer inserted into the middle comes out clean, 50 to 60 minutes. Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. Leftovers can be wrapped in plastic wrap and stored at room temperature for up to 3 days.

(Recipe adapted from The Novice Chef)


23 Responses to “Bacon and Cheddar Beer Bread”

  1. Ashley on April 9, 2014 at 12:13 am

    OMG, beer and cheese. I cannot even begin to tell you how psyched I am that I just checked your blog… can’t wait to try this recipe ASAP πŸ™‚


  2. Rachel on April 9, 2014 at 12:54 am

    How long will it last if I bake it in a jar and I ship it to Afghanistan my husband would love this bread and it would be an awesome surprise and difference from the banana bread and other sweets I have been making he likes breads but is tired of sweets it usually takes 10 days to receive packages so would it make it?


    • Tiziana on April 9th, 2014 at 6:24 am

      Hi Rachel, why don’t you add 1 teaspoon baking soda to the mix? It makes bread and cake last longer. It will not be as fresh after 10 days but at least it will not mould. I hope this helps πŸ™‚


    • Michelle on April 9th, 2014 at 9:49 pm

      Hi Rachel, Unfortunately, I would not recommend shipping this overseas, as I don’t think it would still be good 10 days after baking.


  3. Pieliekamais on April 9, 2014 at 3:16 am

    Yum. And I think I would add black olives.


    • Maralyn Woods on April 12th, 2014 at 5:36 pm

      Yes. Or – roughly chopped pimento stuffed green olives. Oh, my.


  4. Jamie@Milk N Cookies on April 9, 2014 at 7:56 am

    Yum! Bacon, beer, and cheddar is a foolproof combo. This looks like comfort food at its finest! I imagine that this bread could create one amazing grilled cheese!


  5. Lisa @ Simple Pairings on April 9, 2014 at 8:33 am

    Three perfect ingredients to fold together into a bread! I know this is fabulous – these three ingredients can do no wrong! What a fabulous idea. I imagine this would make fantastic toast, too!


  6. Nancy on April 9, 2014 at 9:30 am

    Responding to Rachel — I’d be afraid to eat the bacon and cheese after that long (even if the bread wasn’t moldy). Another idea is a savory granola — that could stay edible longer. Good luck!


  7. Cate @ Chez CateyLou on April 9, 2014 at 9:38 am

    I love how you do math – your equation makes perfect sense! This bread looks delicious and I love how easy it is!


  8. Emily on April 9, 2014 at 10:02 am

    Genius!! Your pictures are fabulous. I can imagine this with some soup and a salad for a perfect mid-week dinner. πŸ™‚


  9. Michael R. on April 9, 2014 at 10:35 am

    First off – My heart weeps for those 20 kids at the Pittsburgh school, Michelle; My thoughts are with them. πŸ™
    The bread – am having a coronary just reading it………what a great way to go!!! πŸ™‚ πŸ™‚ πŸ™‚


  10. Ilona @ Ilona's Passion on April 9, 2014 at 10:49 am

    Nice bread with bacon, my husband will love it:)


  11. on April 9, 2014 at 11:46 am

    Mmm…that looks delicious. Beer, bacon, and cheese sounds like the trifecta of flavors to me! Looking forward to trying this recipe.


  12. Erin | The Law Student's Wife on April 9, 2014 at 1:11 pm

    Totally loving that you included some of the bacon grease. Go big or go home baby!


  13. Liz @ Tip Top Shape on April 9, 2014 at 1:57 pm

    These are my three favorite things stuffed into my OTHER favorite thing!!!! Love.


  14. Carol on April 9, 2014 at 4:41 pm

    Looks delicious! Can you recommend a beer brand/type to use? thanks!


    • Michelle on April 9th, 2014 at 9:58 pm

      Hi Carol, Really, any “regular” beer or light ale will work (I used a local one – Duquesne pilsner), I just wouldn’t use a dark or amber beer or stout.


  15. Kate from Scratch on April 9, 2014 at 5:27 pm

    This looks and sounds delicious!


  16. marcie on April 9, 2014 at 10:15 pm

    Bacon and cheese in bread is one great combination (and with beer even better)! This bread looks so rustic and delicious. πŸ™‚


  17. MegT on April 10, 2014 at 11:01 am

    Oh man, I just pinned this for future making. I can definitely see adding jalapenos to this bread. Thanks for sharing!


  18. Linda Curtis on April 13, 2014 at 8:30 pm

    I just made this bread for my son (age 26, comes over for dinner once in a blue moon). It smelled wonderful while baking but I was a little disappointed in the flavor. I’d add more bacon and . . . . ? Just didn’t quite make my “A” list, but my son loved it. Sent him home with the rest of the loaf. A win win!


  19. Heather on July 31, 2014 at 3:41 pm

    Hi there! I love this recipe! and your photos are incredible. I have added this page to a round up of links using bacon grease in recipes. I do hope that is ok. If not, please let me know and I will promptly remove it. Thanks you, Heather


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