When I first heard about beer bread from my friend Melissa, I thought, ‘Wow, that sounds easy! By using beer and baking powder as the leavening agents in a wet and dry ingredient mix, you are left with a rustic, crumbly bread. It tastes more like a cross between cornbread and a biscuit than actual bread. After trying it out for myself, I knew that I had to put my own spin on it. And share it with all of you. So here we are!

Now when I first saw the foundational recipe, I must admit there was intrigue by the simplicity: flour, beer, baking powder, salt, sugar, and melted butter. I can’t sit still and my noodle is always thinking of new ways to change things up. So that’s what I did.

My idea was to give a nod to the classic beer cheese dip. And to merge that with the delectable foundation of beer bread. Because the combination of beer and cheese is a classic, I thought it seemed like the perfect addition. To do this, all I did was add vegan cheddar cheese, lots of fresh garlic, and plenty of flaky salt and freshly cracked black pepper on top. The results were absolutely delectable. And the process couldn’t be easier. All you have to do is mix a few ingredients in a bowl, add beer, melted plant-butter, and vegan cheese. Mix well and bake in a buttered loaf pan until golden! The crust is crispy and chewy and the interior is moist and decadent.

I like to use Country Crock Plant Butter as it is my go-to vegan butter to cook with (and serve with a hot slice of this bread straight out of the oven!) For the vegan cheddar cheese, you can use whatever you like best. I usually reach for VioLife Cheddar Slices but there are many other great options.

This bread is incredible fresh out of the oven, sliced with a big slab of vegan butter. But you can also store some slices in the fridge and toast them whenever you are craving some. A perfect companion to any hearty stew or holiday meal, this cheddar beer bread will quickly become a go-to in your house.

cheddar garlic beer bread sliced in a bowl
5 from 5 reviews

Cheddar Garlic Beer Bread

Servings: 6 people
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Author: Timothy Pakron
A bread using beer and baking powder as the leavening agents for a rustic crumbly bread similar to a biscuit.
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Ingredients

  • 4 ounces vegan cheddar cheese, 6 slices
  • ½ cup 1 stick Country Crock Plant Butter
  • 3 cups all-purpose flour, sifted
  • ¼ cup vegan sugar
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne
  • 2 tablespoons garlic, finely minced
  • 2 tablespoons nutritional yeast
  • 12- ounce bottle of light lager beer, or pumpkin beer, or stout!, room temperature
  • Flaky salt + pepper, to garnish

Instructions 

  • Pre-heat the oven to 375 degrees and butter a glass loaf pan.
  • Dice the cheese into small pieces. Place diced cheese and butter into a medium saucepan and melt on medium-low heat for about 15 minutes until melted.
  • Spoon flour into a measuring cup, level off with the back of a knife, and sift flour into a large bowl. Add sugar, salt, baking powder, black pepper, cayenne, minced garlic, and nutritional yeast. Mix together and follow by gently mixing room temperature beer. Finally, fold in the melted cheese/butter mixture just until fully incorporated.
  • Pour batter into buttered loaf pan and smooth the top with a spatula.
  • Garnish with flaky salt and cracked black pepper if desired.
  • Bake for 50 – 60 minutes.

Notes

I definitely recommend sifting the flour which helps to make the bread fluffier.
Try adding in different ingredients like diced red onion, jalapeno, fresh corn kernels, or some fresh herbs like thyme or oregano.
Nutrition Information
Calories: 495kcal, Carbohydrates: 65g, Protein: 9g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 721mg, Potassium: 152mg, Fiber: 3g, Sugar: 9g, Vitamin A: 509IU, Vitamin C: 1mg, Calcium: 153mg, Iron: 4mg

This post is sponsored by Country Crock® Plant Butter.
All opinions and recipes are my own.