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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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?