Apple Cheddar Beer Bread with Sage Butter
Recipe for quick and easy apple cheddar beer bread. With just beer and baking powder to make the bread rise. Top with a honey sage compound butter!
So check it. I have some serious beer bread to share with you this monday morning.
We are talking beer bread amped up a little bit with all the flavors of the season.
Because I know you all loveeeee your beer bread.
My honey beer bread is still one of the all-time most popular recipes on this blog. I mean, with about five minutes from the mixing bowl to oven, I do see your point.
So of course I decided it was necessary to take that base and tweak it a little teeny tiny bit to make it festive.
I like making things festive.
About This Cheddar Beer Bread
Now, the prep time on this version is slightly longer since you do need to chop up an apple and grate up some cheddar cheese.
But it’s still just one bowl.
And no yeast – just beer and baking powder get this baby to rise all nicely. One bowl to golden, beautiful deliciousness.
The hardest part is waiting for it to bake.
And then there is the honey sage compound butter. I also have a thing for making compound butter. You can totally skip that part of the recipe if you want, but I couldn’t resist.
Because nothing, nothing (!) beats a slightly warm piece of freshly made bread topped with a generous slather of slightly sweet, herby butter.
If you don’t devour it all in one sitting (ahem, we may know something about that), this bread does keep for several days wrapped up or in a container at room temperature.
Then you can just pop some slices in the oven to rewarm a tad if desired. Like on Thanksgiving day.
Wow your guests with homemade bread that is pretty darn simple to make. But shhhh, they don’t need to know that. It’ll be our hostess with the mostess little secret.
Additional Quick Bread Recipes You Might Enjoy!
- Honey Chipotle Beer Bread Muffins
- Honey Beer Bread
- Whole Wheat Irish Soda Bread
- Light and Fluffy Cornbread
- Honey Corn Bread Muffins (Gluten Free)
- Raspberry Cornbread Muffins
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the bread:
- 2 cups all-purpose flour
- 1 cup bread flour*
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 small apple, peeled, cored and diced (1 cup)
- 1 cup freshly shredded white cheddar cheese
- 1 bottle (12 ounce) your favorite beer
- 2 tablespoons unsalted butter, melted and cooled slightly
For the compound butter:
- ½ cup (8 tablespoons) unsalted butter, at soft room temperature
- 1 tablespoon honey
- 1 tablespoon minced fresh sage leaves
- ¼ teaspoon salt
- pinch of nutmeg
For the bread:
- Preheat the oven to 350ºF. Grease a 9x5 inch loaf pan with nonstick cooking spray or butter. Set aside.
- In a large bowl, whisk together both kinds of flour, the sugar, baking powder and salt. Add in the apple and cheddar and toss to combine. Add in the beer and mix until just combined. Transfer the batter to the prepared pan and spread evenly. Pour the melted butter over the top of the batter.
- Transfer the pan to the oven and place a baking sheet on the lower rack to catch any butter that may drip from the pan. Bake for 50 to 60 minutes, until a cake tester inserted in the middle comes out clean and the top is golden brown.
- Remove from the oven and let cool for at least 15 to 20 minutes.
For the compound butter:
- Add the butter, honey, sage, salt and nutmeg to a small bowl. Mix until well combined. Taste and adjust any of the add-ins to your own liking.
- Smear over a piece of warm bread!
*If you don’t have bread flour on hand, you can substitute all-purpose flour.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 327 Total Fat: 16g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 43mg Sodium: 495mg Carbohydrates: 36g Fiber: 1g Sugar: 5g Protein: 7g