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.

Easy beer bread in slices

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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.

A slice of beer bread on a plate with butter

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.
No yeast beer bread

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.

Flour Substitutions

In place of white whole wheat flour, you can use regular whole wheat flour or additional all-purpose flour.

Or to make this 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 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

Dry ingredients in a bowl
  1. Stir the dry ingredients together.
Wet ingredients being poured into dry
  1. Pour in the beer and honey. Gently stir until incorporated. Add mix-ins.
Batter in a loaf pan
  1. 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.
  2. 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.
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 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.

A loaf of sliced beer bread

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

A slice of beer bread with butter

Recommended Tools to Make this Recipe

The Best Loaf Pan

This loaf pan promotes even baking and helps create perfect corners. Plus, it’s easy to clean.

Easy beer bread in slices

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

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.

Easy beer bread in slices

Beer Bread

5 from 2 votes
This quick and easy beer bread is moist, buttery, and uses just a few simple ingredients, including a bottle of beer (no yeast)!

Prep: 10 mins
Cook: 40 mins
Total: 1 hr

Servings: 10 slices (1 9×5 inch loaf)

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

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 wellplated.com 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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8 Comments

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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!