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.
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This beer bread is almost TOO easy.
You only need one bowl and 10 minutes. That’s all there is to this beer bread recipe. No kneading! No rising! Just let the beer do the work.
Like other quick bread recipes, you make beer bread without yeast, a shortcut that makes it especially easy to prepare. You won’t believe how little effort it takes to make something so incredibly delicious!
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!
5 Star Review
“Made it! So good!”
— Sally —
What Is the Best Beer to Use for Beer Bread?
Beer bread does taste like beer. The stronger the beer, the more intense the 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.
- Make It Mild. 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. Then serve it with Corned Beef and Cabbage!
Recipe Variations
- Cheese It Up. 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. Or fold in 1/4 cup finely grated Parmesan cheese; you’ll need a little less with Parm since it has a stronger flavor.
- Add Herbs. Fold in 2 teaspoons dried herbs or 1 tablespoon fresh. Try rosemary, basil, or thyme.
- Make It Garlicky. 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.)
- Give It a Kick. Fold in 1 diced jalapeno and 2/3 cup pepper jack cheese. Drizzle with hot honey.
- Make It Gluten-Free. 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 -ree beer.
What to Serve with Beer Bread
- Soup. From Healthy Turkey Chili to Potato Cheese Soup, this beer bread recipe is the perfect soup companion.
- Salad. Beer bread is a delicious side for a big salad like Cobb Salad or Steak Salad.
- Meat. Pair this bread with Instant Pot Ribs or Grilled Pork Chops.
- Comfort Food. This comforting bread is a perfect match for a big bowl of comfort food! Try Butternut Squash Mac and Cheese or Crockpot Chicken and Dumplings.
Beer Bread
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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: ⅔ 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°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.
Video
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!
Horrible. You never state the amount of each ingredient !
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?
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!
Hi Sharon! you could use an N/A beer so you get the same flavor.
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.
Hi Chris! So glad you enjoyed the recipe! Thank you for this kind review! Need to check out that dough whisk!
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!
So glad to hear you enjoyed it, Krystal! Thank you!
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!
Glad you enjoyed it, Amelia!
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.
Great to hear, thank you Janice!
The bread is great, although a bit too sweet for my palate. Is it possible to reduce the amount of honey?
Hi Hazel, I’ve only tested it this way so it would be hard for me to say. If you decide to experiment, I’d love to know how it goes!
This beer bread was simple to make and had a delicious flavor. I used a N/A Bud.
I did have issue with the measurements, but probably due to my own doing (so I didn’t dock any stars). I used grams instead of cups for the flour which resulted in a fairly wet dough when the recipe describes it as stiff. Because of this the cook time was not accurate. After 45m I turned the temp up to 375 for an additional 10mins in order to bake through.
Despite the hiccup the bread turned out delicious and was a wonderful accompaniment to my beef stew.
So glad it turned out for you in the end, Hayley! Thank you!
Honestly, the simplicity was the biggest draw for me. I’m not someone who enjoys spending hours in the kitchen, especially for bread. This recipe was refreshingly straightforward. I gathered my ingredients, mixed them in one bowl, and popped it in the oven. There was no kneading, no proofing, just a simple stir and bake. The texture was just right, not too heavy or dense. I enjoyed making it. Thank you so much!
So glad to hear, Scarlette! Thank you!
I’m already thinking about trying this recipe again with a different type of beer. I’m curious to see how a stout or a wheat beer would change the flavor profile. It’s a great base recipe for experimenting and trying new things. I like how it can be adjusted to fit my taste.
Ohh I would love to know how it goes if you decide to use something different! Thanks Maureen!
I tried this with a darker beer, and it gave the bread a rich, almost malty flavor. It was a little on the denser side, but that made it great for dipping into stew. It’s not an everyday bread for me, but it’s a fun recipe to keep on hand.
Thanks for the feedback, Ashley!