Loaded Cheddar Bacon Bread

This loaded cheddar bacon bread with peppers, scallions and beer as the secret ingredient requires no yeast, no rising and no fuss.

This loaded cheddar bacon bread with peppers, scallions and beer as the secret ingredient requires no yeast, no rising and no fuss.

Each year summer comes, the temps rise and the grocery stores put on their A-game trying to get you to buy beer with their end of the aisle displays of all the fun summertime brews. And each year, I’m a total sucker for it.

This wouldn’t necessarily be a bad thing if there were two of us who actually drank beer in the house to tackle the 24 summery bottles but as I’ve discussed before, Ulysses won’t touch the stuff. I think I’ve seen him with a bud light lime (which barely even deserves to be classified as beer) once or twice in the heat of the summer. I try to get him to like it by buying things with names like “blackberry wheat” but one sip in and he just looks at me like “really? this shit does not taste like blackberries, Gina”. My response is usually an eye roll and some backhanded insult about his lack of manliness while grabbing the bottle and taking a nice long chug.

Cheddar bacon bread

I’ll start off strong and usually have 3-4 bottles of the case a week after bringing it home but then it loses its appeal and weeks/months go by before I remember to drink another and before I know it, it’s the following May and there’s one lonely beer bottle left on the bottom shelf of the fridge.

I don’t really know the shelf life for beer, but I’m going to assume 8-9 months is expecting a bit much. So instead of drinking it, I baked with it.

Beer bread with cheddar and bacon

If you think regular fresh baked bread is good, add bacon, peppers, scallions, sun dried tomatoes, a huge pile of cheddar cheese and beer to it and then tell me your thoughts.

Un-freakin real.

It’s like a very moist cornbread loaded with everything savory and good and with a hint of beer. No yeast, no rising, no kneading, no fuss.

Cheddar bacon beer bread

And now that the last bottle is gone, I can go buy this year’s case.

Loaded cheddar bacon bread

Cheddar Bacon Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This loaded cheddar bacon bread with peppers, scallions and beer as the secret ingredient requires no yeast, no rising and no fuss.


  • 1 1/2 cups whole wheat pastry flour
  • 2 cups all purpose flour
  • 3 strips bacon
  • 3 tablespoons scallions, chopped
  • 1/2 small yellow pepper, finely chopped (1/3 cup)
  • 1 tablespoon rosemary, minced
  • 2 tablespoons sun dried tomatoes, chopped
  • 1 1/2 cups sharp cheddar, grated and divided
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 12 oz. beer
  • 1/2 cup buttermilk
  • 2 tablespoons agave
  • 1/2 teaspoon hot chili powder
  • 1/2 teaspoon smoked paprika


  1. Preheat oven to 350 degrees. Grease a loaf pan with baking spray.
  2. In a skillet over medium-high heat, cook bacon until crispy. Set aside to drain on a paper towel, leaving the bacon grease in the skillet.
  3. Saute peppers and scallions in bacon grease until softened, about 2 minutes. Set aside.
  4. In a large bowl combine flours, baking powder, baking soda, salt, chili powder and smoked paprika and whisk together.
  5. In a small bowl combine beer, buttermilk and agave and whisk together.
  6. Pour wet ingredients into large bowl with dry ingredients and fold together with a spatula until just incorporated.
  7. Chop up bacon now that it's cooled.
  8. Add bacon, pepper & scallion mixture with the leftover bacon grease from the pan, sun dried tomatoes, rosemary and 1 cup of the cheddar cheese and fold into dough until just incorporated.
  9. Spread dough into loaf pan and bake for 20 minutes.
  10. Remove from oven, sprinkle remaining 1/2 cup of cheese on top and bake again for another 20-25 minutes until cheese is golden and bread is cooked through.
  11. Let cool in loaf pan for 20 minutes before removing and cooling on a wire rack.


Buttermilk can be made using 1/2 cup milk and 1 tablespoon lemon juice.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

filed in: Baked Goods
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  1. katie @KatieDid

    Although I can’t drink (most) beers, all the fun names and flavors that my friends love always intrigue me. I have a sneaky feeling they don’t taste exactly like golden wheat and raspberries but its good marketing. And I’ve made beer bread once a few years back… incredible stuff! I bet you could get all fancy with different beers adding subtle flavors to the bread too.

    1. Running to the Kitchen Post author

      If you really did just print it…FYI I forgot to mention when to put the spices in! It’s been edited now. Granted, I’m sure you could’ve figured it out ;)

  2. Kelly @ No Sugar Sweet Life

    I baked with craft beer this weekend too!! I baked mine into a pizza crust – and it was like you said, ah-mazing! I will definitely try your bread. The hubby will LOVE it :) (and I probably will too!)

  3. Kathryn

    Oh this sounds incredible! Look at all those lovely flavours! It’s like a complete meal in a slice of bread.

  4. Margarita

    Gina, have you ever tried any Pacific Northwest beers? Widmer Brothers, Deschutes, Red Hook… Those are all really good… They have great porters, stouts, and pale ales. I love how this cornbread is laden with vegetables! The slices look so pretty.

    1. Running to the Kitchen Post author

      I’ve been too a few breweries out there when traveling for work so I’ve had a couple but I’m a total beer novice. Like to drink it, but really have no idea of “what’s good”. Learning more about beer and wine is on my life list of things to do. I feel like now that I have Sonoma/Napa under my belt, beer is next!

  5. Averie @ Averie Cooks

    Okay both you and Jessica have bread with bacon in it today. Not a bacon fan but both of your breads looks amazing and if I was into bread + bacon, this would be so up my alley. Gorgeous PICS!!

  6. Christine @ Oatmeal Bowl

    Looks delicious. Awesome way to use up beer. I almost bought some beer called the Underworld. Just because of the name and cool label. haha. Instead I stuck with my regular.

    Hope you had a great weekend, Gina!

  7. bakerbynature

    I love a strong brew, especially in the heat, but my boyfriend rarely touches a beer either. However the second I mention cheese and bacon, he’s totally game! Looks awesome!

  8. Ellie@Fit for the Soul

    wowww this looks and sounds like delicious bread! Great job with this recipe….I love the flavors and ingredients you tend to put together many times, because they’re some of my faves! Like scallions, dried tomatoes, etc. Minus bacon hehe. :D

  9. Heidi @ Food Doodles

    OK, I just tried making a cheesy jalapeno bread with whole wheat flour this morning and it failed(not enough to throw it out, it’s just not too pretty, haha) so I’m jealous of your bread. It looks fantastic. I’m not a fan of beer but I wonder how much this bread actually tastes like beer after it’s baked and mixed with all that good stuff.

    1. Running to the Kitchen Post author

      It’s really only a hint of the beer. Considering my husband loves it and absolutely despises beer, I think you’d be ok ;) Sometimes ugly fails are the best if they deter family members from eating which just leaves more for you! ;)

  10. Julie @ Table for Two

    haha i like the way you think — baking with beer! I don’t like drinking beer all too much so what a great way to use up alllll of jason’s beer! lol he’d kill me…but with a bread this good looking, there is NO way he can blame me!! he’d be head over heels with this bread to think to yell at me stealing his beer for baking ;)

  11. Iulietta

    I made this with ‘blueberry’ beer also and my family LOVED it. This was so easy and fun to make! Thank you so much for the recipe :-)

    1. Running to the Kitchen Post author

      So glad you liked it! Blueberry beer sounds delicious, I might’ve stolen a swig or two for myself ;)


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