Cheesy Beer Bread

Prep Time
Cook Time
1h 5m
Ready In

"My weekly grandparentsdotcom Newsletter shared another recipe w/its members that I plan to make soon. They credited Meagan Micozzi, food blogger at Scarletta Bakes & author of "THE NEW SOUTHWEST COOKBOOK: Classic Flavors with a Modern Twist. Any cookbook w/the word "twist" in its title usually works for me, but it helped that she described herself as a home chef whose specialty is reinventing retro/classic baked goods w/a southwestern twist. I liked that & was already a fan of southwestern cuisine. This is 1 of the recipes in her new cookbook (The Prep Time has been estimated). ENJOY!"

Original recipe yields 12 servings


  • Serving Size: 1 (110 g)
  • Calories 347.5
  • Total Fat - 22.4 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 12.8 mg
  • Sodium - 518.9 mg
  • Total Carbohydrate - 26.1 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.2 g
  • Protein - 9.1 g
  • Calcium - 256.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Position a rack in the center of the oven (removing any higher racks) & preheat oven to 350F. Line the bottom of a 9x5x3-in loaf pan w/parchment paper, coat the sides w/cooking spray & set aside.

Step 2

Whisk the flour, baking powder, baking soda & salt together in a lrg bowl. Slowly beat in the buttermilk, vegetable oil & beer. Fold in the cheese. Place the dough in the prepared pan & smooth the top, finishing w/a vertical slash down the top of the loaf to allow for even rising.

Step 3

Bake for 45-50 min or until the loaf is puffed & golden brown on the top, the edges are peeling away slightly from the pan & the bread is baked through. Allow the loaf to cool for approx 10 min before removing from pan.

Tips & Variations

  • No special items are required



Sorry, but this didn't quite work for me. The flavor was great but the bread was too heavy and ended up with an air bubble just below the top crust which caused it to fall apart. It was also very greasy. I think it has too much liquid in it, especially a CUP of oil. Maybe 1/4 cup would have been enough.

review by:
(5 Oct 2016)