Cheddar and Onion Beer Bread

This stir-together loaf can be made in a pinch with ingredients you probably have on hand, but don’t let that fool you–this isn’t your average quick bread. Beer’s natural leavening abilities give this a little extra lift, and gluten-inhibiting alcohol lends it an especially tender crumb. Amber ale deepens the bread’s flavor with complex, toasty notes of amber malt and bright citrus, which are complemented beautifully by the earthy tang of Cheddar cheese and oven-roasted sweet onion.

Cheddar And Onion Beer Bread
Makes 1 (8½×4½-inch) loaf
  • 1 small sweet onion (about 215 grams)
  • 1 tablespoon (14 grams) olive oil
  • 2 teaspoons (6 grams) kosher salt, divided
  • 3 cups (375 grams) all-purpose flour
  • 3 tablespoons (36 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • ½ teaspoon (1 gram) coarse ground black pepper
  • 1 (12-ounce) bottle (340 grams) amber ale
  • 1 cup (84 grams) freshly grated Cheddar cheese
  • 2 tablespoons (28 grams) unsalted butter, melted
  1. Preheat oven to 400°F (200°C)
  2. Clean and quarter onion Separate layers and place in a single layer on a small rimmed baking sheet. Drizzle with oil, and sprinkle with ½ teaspoon (1.5 grams) salt.
  3. Bake until tender and brown, about 20 minutes, stirring halfway through. Let cool completely; dice.
  4. Reduce oven temperature to 350°F (180°C). Spray an 8½×4½-inch loaf pan with cooking spray.
  5. In a large bowl, stir together flour, sugar, baking powder, pepper, and remaining 1½ teaspoons (4.5 grams) salt. Add beer, stirring just until combined. Fold in diced roasted onion and cheese. Spoon batter into prepared pan. Pour melted butter over batter.
  6. Bake until golden brown and a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool slightly on a wire rack. Serve warm.


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