Pimento Cheese Beer Bread is a fusion of pimento cheese and bread all rolled into one glorious bite. Enjoy it warm slathered with butter, toasted, as a kicked-up grilled cheese or stuff it with your favorite sandwich fixings.
Pimento Cheese Beer Bread Recipe
Pimento cheese spread has been a staple in many Southern kitchens for ages. I love it, it was served as standard fare at every party my Mom hosted. It was highly likely you would find a tub of pimento cheese in the fridge at any given moment for quick sandwiches or just plain snacking. I confess I am as fanatical about pimento cheese as I am banana pudding. It's Southern caviar at it's finest.
How to Make Pimento Cheese Beer Bread
I was inspired to combine our beloved pimento cheese spread with a simple-to-make loaf of beer bread, and the result was amazing. Enjoy it warm right out of the oven with a little butter, as a side with and a bowl of soup, or as the perfect choice for a kicked-up panini or grilled cheese sandwich. Scrumptious.
- Ingredients you'll need to make homemade Pimento Cheese Beer Bread: Self rising flour, shredded sharp cheddar cheese, 12 ounces beer, granulated sugar, garlic, onion powder, smoked paprika, cayenne pepper, ground mustard, grated Parmesan cheese, diced pimento and melted butter.
- Kitchen tools you'll need: A medium bowl, measuring cups and spoons, cheese grater and non stick 9 x 5 x 4 inch loaf pan.
- Please note, the loaf pan used in this recipe is larger than a standard loaf pan.
- This beer bread is made using self rising flour. Self rising flour already has baking powder and salt added to the mix so it's not necessary to add more. That's also why it isn't necessary to use yeast to make the dough rise. The beer combined with the self rising flour will do the trick!
- Can you make your own self rising flour? Yes, you can! To adapt this recipe making your own you'll need 3 cups of all purpose flour, 1 tablespoon of baking powder and 1 teaspoon of salt. Whisk together then proceed with the recipe as written.
- What are pimentos? Pimientos are a small Spanish bell pepper that's mild in flavor. It's what gives the classic flavor to Southern pimento cheese.
- How long will this bread last? Homemade bread doesn't include preservatives like bread you may buy at the bakery or grocery store. This beer bread will keep for up to 2 days at room temperature or up to 3 days when chilled in the refrigerator.
- Can I freeze Pimento Cheese Beer Bread? Yes, cool and tightly wrap in freezer wrap then freeze for up to one month.
More Easy Pimento Cheese Recipes to Make
Slathered on celery, bread, or scooped-up with pretzels or veggies, there's just no wrong way to serve Southern pimento cheese in my world. Pimento cheese a.k.a. Southern pate, has many uses and variations. I admit, I'm always trying to come up with even more ways to eat it. Some other recipes you'll find here in the MSSK recipe index are:
- Fully Loaded Hot Pimento Cheese Dip is party ready.
- Pimento Cheese BLT Wraps are ideal for packing lunches and taking on picnics.
- Creamy Three Cheese Pimento Cheese spread is a classic that remains a fan favorite.
- Spanish Olive Pimiento Cheese Spread can be served on crackers, with Fritos or bread rounds.
- Peppered Herb Pimiento Cheese Ball is ideal for your next holiday soiree.
- Pimento Meatballs from Food Network.
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Helpful Kitchen Items:
Pimento Cheese Beer Bread
- 3 cup self-rising flour
- ¼ cup grated Parmesan cheese plus 1 Tbsp
- ¼ cup granulated sugar
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 1 teaspoon mustard powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne optional
- 2 ½ cup shredded sharp cheddar cheese divided
- 4 oz jar diced pimento drained well
- 1 12 oz bottle light beer
- 4 tablespoon butter melted and divided
- Butter a 9 x 5 x 4 inch loaf pan.
- In a medium size mixing bowl sift together the flour, ¼ cup Parmesan cheese, sugar, onion powder, garlic powder, mustard powder, paprika and cayenne.
- Add 2 cup shredded cheddar cheese and diced pimento reserving around ½ cup of cheese for the top. Toss together using a fork until combined and the cheese and pimento are evenly distributed.
- Make a well in the center of the dry ingredients and add half of the melted butter.
- Add the beer in thirds. Work the beer into the flour as you go.
- Spread the batter evenly into the loaf pan. Cover and allow to rest in a warm, draft free place to proof for 1 hour.
- After 1 hour uncover and brush the remaining melted butter on top. Sprinkle with ½ cup shredded cheddar cheese and 1 tablespoon grated Parmesan cheese.
- Preheat the oven to 350°F. Bake for 35- 45 minutes until golden. Check the center with a cake tester looking for moist crumbs.
- Cool, then slice into pieces with a serrated knife.
This sounds AH-MAY-ZING!! What kind of beer do you recommend using? I plan to make this next weekend for a brunch and serve it with homemade bacon jam. 🙂
The best beer is a good quality beer with good flavor characteristics. A good ale or lager you can't go wrong.
Yum - thank you.
Love it Linda!
This is my kinda bread Melissa. Had my first taste of pimento cheese a few years ago and am hooked.
Hi Wendy, I think it's one of those sentimental childhood foods I loved. I think it's terrific in this bread, and yes, it's hard to beat straight from the oven. Thanks for stopping by for a visit.
Your bread looks delicious, Melissa! Straight out of the oven it must be at its cheesy finest! My family moved to the south when I was in high school and I had never heard of pimento cheese. 🙂 Though I never developed an addiction to it, I think it would be delicious in bread!