Cheddar Beer Bread

This savoury quick bread has green onions, cheese and beer and makes the perfect side to have alongside barbecued meats, chili or stew. 

Storage Time: Up to 5 days in the refrigerator


Cheddar Beer Bread


  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp mustard powder
  • 1 tsp salt
  • 1/2 cup green onions, chopped
  • 1 can (355ml) beer
  • 1 1/4 cup grated cheddar cheese, divided
  • 1/4 cup salted butter, melted


  1. Preheat oven to 350°F.
  2. In a large bowl, combine flour, baking powder, mustard, salt and green onions. Add 1 cup cheese, mix to combine.
  3. Add beer to dry ingredients and stir just until blended and dough forms a shaggy ball.
  4. Turn dough into a greased 9 x 5 loaf pan and press out lightly.
  5. Sprinkle remaining 1/4 cup cheese over the top of the dough. Pour 1/4 cup of butter over top of the loaf.
  6. Bake until golden brown, about 45 minutes. Invert loaf onto a rack and cool completely.
Nutritional analysis per slice:


158 calories, 6.1 g fat, 4.8 g protein, 19.3 g carbohydrate, 0.7g fibre, 295 mg sodium



We used Village Nomade Beer in this recipe. Alternatively, we suggest either an IPA or a dark beer.