Beer Bread with Raisins and Cheese - Copy (2)This is a moist and sweet quick bread.  Serve it with coffee, milk or tea, for breakfast, or just anytime you need a snack.  Great with butter and your kitchen will smell wonderful while it is baking!

3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup oil (I used Canola)
5 ounces cheddar cheese, shredded
1 egg
1 (12 ounce) bottle beer
1 1/2 cups raisins
Combine raisins and beer and heat to a simmer on top of the stove.  Remove and let stand about 10 minutes.  Mix together dry ingredients with a spoon, add egg, oil and cheese.  Pour in beer and raisins and continue mixing until all ingredients are blended.  Pour into a sprayed 9×5 loaf pan and bake in preheated 350 degree oven for 50 – 55 minutes.  Let cool about 12 minutes before removing from pan.  ENJOY!
Don’t forget to Pin for later!
Beer Bread with Raisins and Cheese
If you like this recipe, you might also like:
Quick Peppery Cheese Bread
Cheesy Onion Bread with Bacon
Cheesy Bacon Apple Bread
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  1. This beer bread is wonderful. Great for breakfast.

  2. Beer and cheese is a number 1 combo – put that in a bread and I’m a happy camper!

  3. This recipe is going straight to the to-do list…especially since Hubby bought beer he didn’t particularly fancy. Therefore, after having made onion soup…bread sounds perfect.

    Thank you for your invite on CES…always a pleasure to meet other talented foodies ;o)

    Flavourful wishes,

  4. I’m wondering how I can convince my husband that using one of his bottles of beer for this would be a good plan! Looks delicious!

  5. This looks wonderful. I confess, I don’t like raisins. But beer and cheese, I’m there. I leave raisins out of everything!

  6. Thanks Judy for your lovely comment at my blog. What a grand way to begin my day. =) We have enjoyed a mix for beer bread, but I’ve never made it from scratch. Glad to have this recipe…along with many others of yours that I ‘pin’. We’ve had frost the last 2 mornings too. It’s that time of year. Have a great week and enjoy those colors.

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.