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A warm slice of this easy Beer Bread Recipe will be welcomed at any table. It has a buttery, pleasantly yeasty flavor, making it perfect for dunking with soups and chilis, toasting and smearing with butter, or for whipping up when you want to use that last can of beer in your refrigerator.

Easy beer bread in slices

Why You’ll Love This Easy Beer Bread Recipe

  • Simple Ingredients. Beer bread is a savory quick bread that uses the carbonation in beer for leavening. Like other quick bread recipes, you make beer bread without yeast, a shortcut that makes it especially easy to prepare.
  • Top-Notch Texture. This beer bread recipe is buttery and moist. The inside crumb is sturdy but tender, similar to Irish soda bread. The outside is lightly craggy. One of my favorite parts about eating beer bread is picking off that textured top!
  • Dangerously Easy. The easy beer bread batter comes together in ONE bowl and takes fewer than 10 minutes to stir together. It requires no kneading and no rising time. You won’t believe how little effort it takes to make something so incredibly delicious!
A slice of beer bread on a plate with butter

5 Star Review

“Made it! So good!”

— Sally —

Does Beer Bread Taste Like Beer?

The short answer is yes, beer bread tastes like beer. The stronger the beer, the more intense the bread.

The alcohol does cook off when you bake the bread. If you’d feel better not using alcohol at all or want to omit it for religious reasons, you can certainly swap it for an alcohol-free beer.

What is the Best Beer to Use for Beer Bread?

You can use 12 ounces of any kind of beer for this beer bread recipe. I usually opt for whatever is in the refrigerator, but you can also use the type of beer as an opportunity to play around with the recipe.

  • Mild Beer Bread. Use a plain, ultra light beer like Miller Light. (If you live in Wisconsin and want an upgrade, try New Glarus Spotted Cow.)
  • Go Seasonal. Try making beer bread with pumpkin ale, a nutty brown winter ale, or even a hard cider.
  • Beer Lover’s Choice. Use a fully flavored beer. I adore IPA in my beer bread.
  • Middle Ground. Amber beers strike a nice balance. The beer flavor is present and pleasant, but not as pronounced as a beer bread made with IPA.
  • Irish Beer Bread. For a St. Patrick’s Day recipe, use an Irish beer. Guinness Beer Bread or an Irish red ale such as Smithwick’s would both be festive.
load of no yeast beer bread made with a simple recipe

How to Make the Best Beer Bread Recipe

The Ingredients

  • Flour. Making this beer bread with all-purpose flour and white whole wheat flour adds a nutritional boost. In place of white whole wheat flour, you can use regular whole wheat flour or additional all-purpose flour. To make beer bread with self-rising flour, replace the whole wheat and all-purpose flours with the same amount of self-rising flour. Omit the baking powder and salt.
  • Beer. The star of the show! Beer reacts with the flour and leavening agent (baking powder) during the baking process to help the bread rise. I recommend using a beer you like drinking for the most enjoyable flavor.
  • Garlic Powder. An optional but truly delicious mix-in. It gives the bread a savory touch.
  • Honey. For a hint of sweetness that pairs wonderfully with the beer flavor. While it adds a touch of natural sweetness, it will not make this a sweet beer bread recipe. If you’d like your beer bread to have a kick, you can use hot honey instead of regular honey.
  • Butter. A drizzle of melted butter over the top of the bread batter results in an exceptionally scrumptious crust and gives it a beautiful color.

The Directions

Dry ingredients in a bowl
  1. Add the Dry Ingredients to a Bowl. This is a one-bowl recipe, so use a large bowl.
Wet ingredients being poured into dry
  1. Stir in the Wet Ingredients. Now is the time to add those mix-ins!
Batter of simple beer bread in a loaf pan
  1. Bake the Bread. Top the bread with the melted butter, then bake beer bread at 350 degrees F for 38 to 42 minutes.
  2. Let Cool. It’s time to dig in!

Recipe Variations

  • Cheese Beer Bread. Fold in 2/3 cup shredded cheese. Cheddar beer bread is classic, pepper jack will make the beer bread a little spicy, and fontina or gouda is fun for an Italian twist.
  • Herb Beer Bread. Fold in 2 teaspoons dried herbs or 1 tablespoon fresh. Try rosemary, basil, or thyme.
  • Parmesan Beer Bread. Fold in 1/4 cup finely grated Parmesan cheese (great combined with herbs and garlic).
  • Garlic Beer Bread. Stir 1 1/2 teaspoons garlic powder in with the dry ingredients. (Spread a clove of Roasted Garlic on your slice to really take things over the top.)
  • Spicy Beer Bread. Fold in 1 diced jalapeno and 2/3 cup pepper jack cheese. Drizzle with hot honey.
  • Gluten-Free Beer Bread. I have not tried making this beer bread recipe with gluten free flour, but you could experiment with it. Swap the flours for a 1:1 GF baking flour. Note that you will also need to find a gluten free beer.
Delicious beer bread with butter

Storage Tips

  • To Store. Store bread in a paper towel-lined airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • To Reheat. If you enjoy serving your bread warm, you can gently reheat leftovers in the microwave.
  • To Freeze. Freeze bread in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. 

Storage Tip

I like to individually wrap my bread slices in plastic wrap or aluminum foil before freezing so that I can easily thaw them as needed.

A loaf of sliced beer bread

Leftover Ideas

Turn beer bread into toast by topping it with a fried egg, cheese, and Oven Baked Bacon for a delicious open-faced breakfast sandwich. Instead of cornbread, pile Pumpkin Chili on top of a slice of beer bread. Or, dunk your leftovers into some Cheese Fondue.

What to Serve with Beer Bread

A slice of beer bread with butter

Recipe Tips and Tricks

  • Don’t Overmix. Overmixing the batter can cause the bread to turn out tough or crumbly. Stir gently and stop as soon as the flour disappears (and any mix-ins are incorporated).
  • Customize Your Bread. This isn’t a beer bread mix, so you can have fun with it! Utilize some of the mix-in suggestions in the “Recipe Variations” section above, and make this bread your own.
  • Use an Instant Read Thermometer. If your beer bread is doughy, it may not be cooked through yet. Check the internal temperature to see if it needs to bake longer. A thermometer is an excellent way to check your bread for doneness without having to guess or cut into it. When the bread reaches 200°F, it’s done.

Beer Bread

5 from 14 votes
This quick and easy beer bread recipe is moist, buttery, and uses a few simple ingredients (no yeast)! Add cheese, hot honey or enjoy as is.

Prep: 10 minutes
Cook: 40 minutes
Total: 1 hour

Servings: 10 slices (1 9×5 inch loaf)


  • 1 1/2 cups white whole wheat flour or additional all-purpose flour or regular whole wheat flour*
  • 1 1/2 cups all-purpose flour*
  • 1 tablespoon baking powder*
  • 1 teaspoon kosher salt*
  • 1 1/2 teaspoons garlic powder optional
  • 1 (12-ounce) bottle of beer any kind you like! Amber or IPA are my go-tos
  • 3 tablespoons honey
  • Optional mix-ins: 2/3 cup shredded sharp cheddar cheese diced jalapeno, minced fresh herbs (see blog post above for more ideas)
  • 2 tablespoons unsalted butter melted


  • Preheat the oven to 350°F. Coat a 9×5-inch loaf pan with nonstick spray.
  • In a large mixing bowl, stir together the whole wheat flour, all-purpose flour, baking powder, salt, and garlic powder (if using).
  • Slowly pour in the beer, then add the honey. With a rubber spatula, stir gently, until the foaming subsides and you no longer see dry bits of flour. The batter will be very stiff. Gently fold in any desired mix-ins. Don’t over mix; as soon as the flour disappears it is good to go.
  • Spread the batter into an even layer in the prepared loaf pan, then drizzle the melted butter on top and brush to spread it evenly over the batter. Bake for 38 to 42 minutes until a toothpick inserted in the center of the bread comes out clean (I like to use an instant read thermometer. When the bread reaches 200°F in the center, it is done).
  • Place the pan on a wire rack and let cool for 10 minutes. Gently remove from the pan. Let cool completely or with a serrated knife, slice, and enjoy immediately.



  • *You can swap the flours, baking powder, and salt for 3 cups of self-rising flour.
  • TO STORE: Store beer bread in a paper towel-lined airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • TO FREEZE: Freeze bread in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy slices as desired. 


Serving: 1slice (of 10)Calories: 185kcalCarbohydrates: 34gProtein: 5gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgPotassium: 180mgFiber: 2gSugar: 5gVitamin A: 70IUVitamin C: 1mgCalcium: 70mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’ve been making beer bread for a long time but this recipe is a little different than what I know, and I like the idea of the add-ins and the garlic powder. I am looking forward to making this recipe. I have a feeling your recipe will be a bit more delightful than what I’ve been making for years. Onward! Thanks for posting!

  2. Recipe looks delicious! Can’t wait to make it! I have one question: Do you have to use the all purpose flour or can you use all whole sprouted spelt flour?5 stars

    1. Hi Randee! Since the two flours have different properties, unfortunately, I wouldn’t recommend this swap. I hope you enjoy the bread if you try it!

  3. Hi, Erin. I tried to make your beer bread but I didn’t make it because I have some problem converting the amount of flour and beer. I’m from Spain and I am used to follow recipes in grams and liters. I made the conversion with 1 cup of flour = 150 grams (so 3 cups = 450 grams) and 12 ounces of beer = 0,354 liters.
    I thought that there are too much flour for the amount of liquid. Maybe I am wrong and these amounts are correct.
    Could you confirm this amounts?
    Thank you

    1. Hi Ana! Unfortunately, I don’t have the exact information for this recipe in grams. Based on what I can find online, your beer amount sounds correct. However, the chart I found online shows that you should only use 384 grams of flour. I hope this is helpful!

      1. Thank you Erin!
        I made it and I think that the amounts of the ingredients were correct. As cans of beer in Spain contains 0,33 liters, I reduced also the amount of flour to 375 grams (225 grs of whole wheat and 150 grams of self raising flour).
        Let me ask you to help me in other delicious recipes you have, when you refer to “cup” what volume in liquid are you talking about? I have search in the Internet and there are cups of different amount of liquid (250 ml, 236 ml,.. ).5 stars

    1. Hi Jean! I’m so confused! The recipe is right above where you commented, in fact you would have to scroll right past it to leave comment. Could you please check again for me?

  4. Can this be made with club soda as a substitute for the beer? We don’t use alcohol at all, not even in recipes. Thank you!

  5. Made this bread for dinner tonight and you weren’t kidding when you said it would be a stiff batter! However, I have an all stainless dough whisk and it came together really quickly. I have to tell you that I use that whisk to combine most things and it’s my favorite kitchen tool. I don’t have a Kitchenaid but using this when a recipe calls for the mixer, this thing steps right up…best $10 spent. Hope all’s well by you.5 stars

  6. So easy and super tasty. It was the centerpiece of our dinner tonight. It’s our family fave! Usually I add a half cup of shredded cheddar and a teaspoon of garlic powder to the batter, and brush melted butter on the hot loaf before taking it out of the pan to cool. Always delish!5 stars

  7. Made this bread for the 1st time this morning..the aroma on a crisp fall morning is fantastic! It turned out great. Served it with clam chowder for lunch and it disappeared quickly. Great idea for gift giving! Very forgiving recipe and so yummy!5 stars

  8. Wow! I was a bit nervous to try this coz it’s my first time, but it turned out really well! I love that there is no yeast, no rising, no kneading. Yes, the bread is dense but we knew it would be. It was wonderful with the Portuguese Kale & Sausage soup we had tonight.5 stars