A resident of “Brew City,” I’ve come to a new appreciation of beer. Combine it with a lifetime affinity for carbs, and it was only a matter of time until this warm loaf of Beer Bread graced our table.
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.
Beer bread is buttery and moist.
The inside crumb is sturdy but tender. The outside is lightly craggly.
One of my favorite parts about eating beer bread is picking off that textured top!
I’m hesitant to use the phrase “you can whip this right up!” when describing a recipe, because whenever I see it elsewhere, it turns out to be an overpromise.
With beer bread, however, the whip-it-up sentiment truly applies!
This easy beer bread batter comes together in ONE bowl and takes fewer than 10 minutes to stir together.
It’s an ideal accompaniment to soups and chilis, and I love it toasted at breakfast too.
Does Beer Bread Taste Like Beer
The short answer is yes, beer bread tastes like beer.
How strong that beer flavor is will depend upon the type of beer you use. The stronger the beer, the more intense the bread.
The Best Beer for Beer Bread
You can use 12 ounces of any kind of beer for beer bread. 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.
How to Make Beer Bread
Start with this basic beer bread, then check out the variations below to see if any grab your appetite. Our house favorite is a cheese beer bread recipe with garlic.
The Ingredients
- Flour. Adding some white whole wheat flour along with the all-purpose flour adds a nutritional boost.
- Beer. The star of the show! Beer reacts with the flour and baking powder to help the bread rise. I recommend using a beer you like drinking for the most enjoyable flavor. See “The Best Beer for Beer Bread” above for more tips.
- Garlic Powder. An optional but truly delicious mix-in. It gives the bread a savory touch.
- Honey. For natural sweetness that pairs wonderfully with the beer flavor.
- 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
- Stir the dry ingredients together.
- Pour in the beer and honey. Gently stir until incorporated. Add mix-ins.
- Transfer the batter to a loaf pan, then drizzle and brush the butter on top. Bake at 350 degrees F for 38 to 42 minutes.
- Let cool for 10 minutes. Slice and ENJOY!
Beer Bread Recipe Variations
Try one of these additions, or make a combination. For example, I have a Rosemary Cheddar Cornbread in my cookbook that is heavenly.
- Cheese Beer Bread. Fold in 2/3 cup shredded cheese. Cheddar is classic, pepper jack will make the beer bread a little spicy, and fontina or gouda is fun for an Italian twist.
- Herb. Fold in 2 teaspoons dried herbs or 1 tablespoon fresh. Try rosemary, basil, or thyme.
- Parmesan Beer Bread. Fold in ¼ cup finely grated Parmesan cheese (great combined with herbs and garlic).
- Garlic Beer Bread. Stir 1 ½ teaspoons garlic powder in with the dry ingredients.
- Spicy Beer Bread. Fold in 1 diced jalapeno and 2/3 cup pepper jack cheese.
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 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 before freezing so that I can easily thaw them as needed.
Leftover Ideas
Top a slice of beer bread 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.
What to Serve with Beer Bread
Recommended Tools to Make this Recipe
- Loaf Pan. Perfect for making this quick bread recipe!
- Instant Read Thermometer. The easiest way to check your bread for doneness.
- Mixing Bowls. Ideal for mixing the bread ingredients.
The Best Loaf Pan
This loaf pan promotes even baking and helps create perfect corners. Plus, it’s easy to clean.
This easy beer bread is an instant upgrade! Serve it with tonight’s dinner, enjoy the leftovers tomorrow at breakfast, or surprise your friends with a loaf.
Beer Bread
Ingredients
- 1 ½ cups white whole wheat flour or additional all-purpose flour or regular whole wheat flour*
- 1 ½ cups all-purpose flour*
- 1 tablespoon baking powder*
- 1 teaspoon kosher salt*
- 1 ½ 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
Instructions
- Preheat the oven to 350 degrees 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 degrees 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.
Notes
- *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.
Nutrition
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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!
I hope you love this bread recipe, JoLayne!
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?
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!
Made it! So good! Used this beer: Paulaner Münchner Lager Beer and cheddar cheese
I’m SO happy that you enjoyed it, Sally! Thank you for sharing this kind review!
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
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!
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,.. ).
Thanks for reporting back, Ana!