This easy homemade beer bread is a classic quick bread made with just six simple ingredients, including your favorite beer. It bakes up golden and buttery with a tender crumb that’s perfect served warm from the oven.
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There’s nothing like homemade bread, especially when it’s fast, easy, and uses no yeast like my no yeast pizza dough and simple Irish soda bread. This beer bread is another quick favorite, made with just six simple ingredients, baked into a rustic loaf with the best craggy golden crust.
The recipe actually came about one afternoon when I needed something quick to share with friends. I spotted a can of beer in the fridge, stirred it into the flour and sugar, and out came a warm, buttery bread that has been a family favorite ever since.
Why I Love This Recipe
- One bowl beer bread recipe. Just stir the ingredients together in one bowl, no mixer, no kneading, no yeast. It’s perfect when you need a last minute fuss free bread!
- Versatile to enjoy year round. Enjoy it warm as a cozy snack, or serve with chili, soup, or your favorite comfort meal.
Ingredient Notes
- All-purpose flour:Â The base of the bread. Be sure to sift for the best texture and lighter crumb.
- Baking powder:Â Gives the bread its lift since this is a no-yeast recipe.
- Salt:Â Balances the sweetness and enhances flavor.
- Sugar: Adds just a touch of sweetness to round out the beer’s flavor. Adjust to your preference.
- Beer:Â Use your favorite. I used a lighter lager for a milder flavor
- Butter:Â Melted butter keeps the crumb tender and adds that deliciously golden crust.
best beer for bread
- I usually make this bread with a light Italian pale lager, such as Peroni or Moretti, which gives it a crisp flavor without overpowering the loaf. Next time I’m back in Toronto, I plan to try it with a Canadian beer.
- For the mildest beer flavor in your bread, go with a light beer such as Coors Light, Miller, or Bud Light. If you prefer a stronger taste, experiment with Guinness or a bold craft ale. Craft beers or seasonal brews are also fun for experimenting with new flavors.
- Really, the best way to determine the beer you like best for your beer bread is to jump in and try a loaf with your favorite bottle. If the flavor is too strong, bitter, or fruity, you’ll know it’s time to switch to a different brew.
How to Make Beer Bread
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Pour in the beer and half of the melted butter, then stir gently with a wooden spoon just until it comes together.Â
Spoon the batter into the prepared loaf pan, drizzle the top with the rest of the melted butter, and pop it in the oven.Â
Bake until a toothpick inserted in the center comes out clean. Let the bread rest in the pan for 5 minutes, then remove it and wait another 10 minutes before slicing. It’s best enjoyed warm, when the crust is golden and the inside is soft and buttery.
recipe tips
- Use room temperature beer. Beer straight from the fridge can make the bread heavier. Room temperature beer mixes in more easily and helps the beer bread recipe rise better.
- Sift the flour. I like to sift the flour twice, the second time together with the baking powder and salt. It only takes a minute and makes the bread lighter and fluffier.
- Don’t overmix. Stir the batter just until combined, like you would for muffins. A few lumps are fine!
- Enjoy it warm. Beer bread is at its absolute best fresh from the oven when the crust is crisp and the inside is buttery soft.
- Extra tip:Â For even more flavor, try sprinkling the top with coarse salt or shredded cheese before baking.
Variations
- Cheese and herbs. Stir in about 1 cup of shredded cheddar, parmesan, or your favorite cheese along with a tablespoon of fresh or dried herbs (like rosemary, thyme, or chives) for a savory twist.
- Adjust the sweetness. The bread calls for ¼ cup sugar, but you can cut it back to 2 tablespoons if you’d like less sweetness.
- Butter swap. I usually make this with salted butter, but unsalted works too, just add a pinch more salt to the batter.
- Garlic butter topping. Brush the top with garlic butter before baking for even more flavor.
This easy beer bread is perfect anytime! I hope you enjoy it as much as we did! Buon Appetito!
- 3 cups flour (sifted)**
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup sugar
- 1 can beer (12 ounces / 33 cl )(of choice / room temperature but not flat)
- ½ cup butter (melted / divided)
**I sifted the flour two times, the second time I sifted the flour, baking powder and salt together.
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Pre-heat oven to 350F (180C), grease and flour an 9×5 inch loaf pan (23 x 12 centimeters)
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In a medium bowl add sifted flour mixture and sugar, beer and 1/4 cup of the melted butter. Mix together with a wooden spoon just until combined. (I did 18 stirs with a wood spoon).
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Spoon the mixture into the prepared loaf pan top with the remaining 1/4 cup of melted butter and bake for approximately 55 – 60 minutes, check for doneness with a toothpick.
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Let sit in loaf pan for 5 minutes before removing, then let sit 10 minutes before cutting. Enjoy!
How to store the beer bread
Beer bread tastes best the same day it’s baked when the crust is crisp and the inside is soft. If you have leftovers, wrap them tightly in plastic wrap or keep in an airtight container at room temperature for up to 2 days. Avoid refrigerating, since it will dry out the loaf more quickly. For longer storage, freeze slices for up to 3 months and rewarm before serving.
Calories: 317kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 396mg | Potassium: 213mg | Fiber: 1g | Sugar: 6g | Vitamin A: 355IU | Calcium: 77mg | Iron: 2.3mg
Recipe Faqs
Yes! While I usually make this bread with regular granulated sugar, you can swap in brown sugar for a deeper flavor or even honey or maple syrup for a more natural sweetness. Just keep in mind it may slightly change the texture.
You can. If you use self-rising flour, simply leave out the baking powder and salt since those are already included.
Beer bread rises thanks to the natural yeast in the beer working together with the baking powder. The combination gives the loaf its light texture without needing traditional yeast.
Beer bread tastes best the same day it’s baked when the crust is crisp and the inside is soft. If you have leftovers, wrap them tightly in plastic wrap or keep in an airtight container at room temperature for up to 2 days. Avoid refrigerating, since it will dry out the loaf more quickly. For longer storage, freeze slices for up to 3 months and rewarm before serving.
Updated from April 30, 2018.
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