All I can say right now is….what on earth took me so long to make a beer bread?!  I remember years ago when I was married to my first husband, he wanted to make beer bread and I went right ahead and said go at it.  I had no interest.  Not sure why, maybe because back then I really didn’t care much if I had beer to begin with.  Lord knows I certainly didn’t have any problem making anything else for him.  I don’t even remember eating any of the bread he made.  For some reason I don’t remember it being something that even appealed to me.  Jump ahead 20+ years and here I am, making my own beer bread.  Dana might even be proud of me today because it was an awesome bread.  One thing he and I had in common was definitely food and cooking it.  (besides loving our two wonderful sons).

It is a little ironic that what brought me to make this bread was The Secret Recipe Club and Krista of Meet the Swans.  I’ve read Krista’s blog for quite a while now.  I remember how precious her love story was and I even commented on her about me section way back when.  Krista is a sweet little thing who grew up on a farm (almost ditto here…my dad went into farming after I was in HS).  I love her enthusiasm and her love of baking….even if most of it is chocolate.  ;o)  I thought about baking a treat as she has mostly baked goodies on her blog, but I haven’t been making much sweets to have around us for a while now and I was feeling like something savory.  I searched and searched and in the midst of all her chocolate I found this Beer Bread.  Bingo.  I thought to myself that I really should try it out.  After all, I was early in the challenge and if I messed it up I would make the Almond Crescents (which I happen to LOVE – but have never made myself).

Such a simple recipe and as soon as I read the ingredients and saw it called for some sugar, I knew I was going to put some kind of heat in it.  I went searching through my cupboards for some pickled jalapeno’s thinking for certain I had to have some, after all, I’m a hot pepper fanatic.  No such luck, but I did find something even better.  I found some pickled hot peppers that my dad had given me from their canning shelves the last time I was home.  I couldn’t wait to try this recipe out!

While I was going to make the bread, I also didn’t want to take the chance that I would have a full loaf of bread and neither Grumpy nor I would want to eat it.  So, I decided to make half the recipe and make mini loaves.  Well, I won’t have to half the recipe next time for certain!  I could have eaten a whole mini loaf by myself that afternoon.  I stopped myself at half a loaf though and then decided that I would have more when we ate dinner.  ;o)  Yes, it was that good.

I took some sneak peeks while the bread was in the oven because I was really curious as to how it would rise.  It was more like a batter bread and I also was curious about how the top of the bread would look.  I was far from disappointed.  I was strongly reminded of Red Lobster’s cheese biscuits.  So much so that I melted some Best Life butter and stirred in some garlic powder to brush over the top of the loaves.  Oh, sweet, heavenly YUM!  I sinfully even spread some more of that garlic butter on my individual slices, not that it needed it.  I just wanted to be bad.


Cheesy Sweet Hot Beer Bread

Cheesy Sweet Hot Beer Bread

A cheesy bread with pickled hot peppers pieces stirred in. This is great to eat with chili!
5 from 1 vote
Print Pin Rate
Course: Breads
Cuisine: American
Keyword: Cheesy Sweet Hot Beer Bread
Servings: 12
Calories: 50kcal


  • 1-1/2 cups all purpose flour
  • 1-1/2 tablespoons baking powder
  • 6 oz beer
  • 3 tablespoons sugar
  • 1/3 cup shredded sharp cheddar cheese I used yellow for color
  • 2 tablespoons chopped hot yellow peppers the pickled kind


  • Preheat oven to 350.  Prep bread pans by spraying with non stick cooking spray.
  • Whisk flour and baking powder together.  Add shredded cheese and pepper pieces and toss to coat.  Pour in beer and stir until combined.  
  • The batter will be thick and kind of biscuit-y like.  I put my batter right to the top of the pan and I used two mini loaf pans.  
  • Bake at 350 for 50-60 minutes.  Mine baked just a little less than 50 minutes.


Serving: 1g | Calories: 50kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 74mg | Potassium: 19mg | Fiber: 1g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Jersey Girl Cooks December 5, 2011 at 4:11 pm - Reply

    Love beer bread and the additions make it even better.

  2. Cookaholic Wife December 5, 2011 at 5:20 pm - Reply

    I've wanted to make beer bread for a while now. This convinced me I really need to make it soon. Looks great!

  3. Sara December 5, 2011 at 5:29 pm - Reply

    Looks fantastic! I love spicy breads…perfect beside a bowl of chili! 🙂

  4. honeyb December 5, 2011 at 8:27 pm - Reply

    I don't "do" beer, but that does sure look good. For some reason I think I've had beer bread before, long ago. Love your hot twist!

  5. Kathleen December 5, 2011 at 8:44 pm - Reply

    Shelby this totally looks like my kind of recipe. I love your topping!

  6. Lisa December 5, 2011 at 9:11 pm - Reply

    That bread looks nice and moist and with cheese, oh yum.

  7. Delishhh December 5, 2011 at 9:39 pm - Reply

    Oh just wonderful – very nice! So much bread baking going on right now.

  8. Linda December 5, 2011 at 10:21 pm - Reply

    I love beer bread, but your version with peppers and cheese will be the next one I try. Any time you "carry on" about a recipe that isn't tofu-related, I know it must be good – LOL, JK! 😉

  9. Shelby December 6, 2011 at 12:20 am - Reply

    hahaha, Granny I love you more than I love tofu! 😉

  10. Dining Alone December 6, 2011 at 12:46 am - Reply

    I have everything to make this right now!

  11. Barbara | Creative Culinary December 6, 2011 at 2:43 am - Reply

    I first made beer bread probably 24 or 25 years ago…aptly named Coors Beer Bread as we were in Colorado. Like you I had some trepidation…I'm not that fond of beer. But this bread, with or without the head is so good. If I didn't make it when others are around I am sure I could finish up a loaf all by my lonesome!

  12. Joanne December 6, 2011 at 12:06 pm - Reply

    I've kind of evaded making beer bread also and i have no idea why! This is a loaf of cheesy deliciousness.

  13. teresa December 6, 2011 at 6:02 pm - Reply

    oh YUM! i can practically smell it from here, delicious!

  14. Cat Davis December 20, 2011 at 4:39 pm - Reply

    Oh gosh that looks amazing! Is there something I could substitute the beer for? (I can't stand beer flavor).

  15. averilgomes January 5, 2012 at 10:20 am - Reply

    This looks absolutely delicious… a must try.

  16. Anonymous January 29, 2020 at 2:06 am - Reply


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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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