Cheddar Apple Beer Bread
This savory quick bread brings together the sharp tanginess of cheddar cheese with sweet-tart apples, bound by rich, yeasty notes of beer. No yeast or proofing needed—just mix, bake, and enjoy a loaf that's moist inside with a delightfully crunchy crust.
Equipment
- 9×5-inch loaf pan
- Large Mixing Bowl
- Wooden Spoon
- Wire Rack
Ingredients
Dry Ingredients
- 3 cups all-purpose flour 360g
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
Wet & Mix-in Ingredients
- 1 medium Granny Smith apple diced small (about 1 cup)
- 1½ cups sharp cheddar cheese shredded and divided (reserve 2 tablespoons for topping)
- 12 ounces beer any light to medium-bodied beer
- ¼ cup butter melted, divided
- 1 tablespoon fresh thyme leaves optional
Instructions
- Preheat your oven to 375°F (190°C). Thoroughly grease a 9×5-inch loaf pan with 1 tablespoon of the melted butter, ensuring you reach all corners.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly distributed.
- Core and dice the apple into small ¼-inch pieces. Set aside 2 tablespoons of the shredded cheddar for topping the bread later.
- Fold the diced apple, remaining cheddar cheese (1 cup plus 2 tablespoons), and thyme leaves (if using) into the dry ingredients. Toss until the apple pieces and cheese are coated with flour.
- Pour the beer into the mixture gradually, stirring with a wooden spoon until just combined. The batter will be thick and somewhat lumpy—resist the urge to overmix.
- Scrape the batter into your prepared loaf pan, spreading it evenly. Pour half of the remaining melted butter (about 1½ tablespoons) over the top of the batter. Sprinkle with the reserved cheese.
- Bake in the preheated oven for 30 minutes, then drizzle the remaining butter over the top. Return to the oven and continue baking for an additional 20-25 minutes, or until a wooden skewer inserted in the center comes out clean and the top is golden brown.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.
Notes
- For a whole grain version, substitute 1 cup of whole wheat flour for 1 cup of all-purpose flour
- Honey can replace sugar for a more complex sweetness
- Any firm apple variety works, but tart varieties like Pink Lady or Honeycrisp are recommended
- For a non-alcoholic version, use non-alcoholic beer or club soda with 1 tablespoon apple cider vinegar
- Gruyère or smoked gouda can substitute for cheddar
- Store at room temperature for up to 2 days, refrigerate for 5-7 days, or freeze for up to 3 months
- Honey can replace sugar for a more complex sweetness
- Any firm apple variety works, but tart varieties like Pink Lady or Honeycrisp are recommended
- For a non-alcoholic version, use non-alcoholic beer or club soda with 1 tablespoon apple cider vinegar
- Gruyère or smoked gouda can substitute for cheddar
- Store at room temperature for up to 2 days, refrigerate for 5-7 days, or freeze for up to 3 months
Nutrition
Calories: 245kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 6gSodium: 345mgFiber: 1.5gSugar: 4g
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