Beer Bread Recipe

For all the beer fans out there, I have the easiest and the best recipe for you. My Beer Bread is sweet, tender, and flavorful, made with just seven ingredients and only 10 minutes of prep time! This recipe is foolproof and can be made with your favorite beer!

If you like dense, rich bread with just a slight sweetness to it, then this one is perfect for you. I typically serve it with some homemade chili or as a side dish on St. Patrick’s Day with my thick and rich Guinness beef stew. This is one of the easiest bread recipes you will ever try!

Don’t be concerned about the beer; it adds more flavor and texture, and the alcohol evaporates while the bread bakes. I choose this bread any time I want to make something for a quick hostess gift. All I have to do is mix the dry ingredients, pour the butter on top, and bake. It can’t get any easier than that! Take my advice, make two loaves, and freeze one for later!

Why you will love this recipe 

• I don’t have to knead it: This recipe doesn’t involve kneading. I don’t use eggs, and I mix everything with a whisk.
• No waiting for it to rise: This is a quick bread. All I have to do is mix the ingredients and pop it in the oven.   
• There are just a few ingredients: Beer, and six ingredients are all I need for this bread, which I can make at any time. 
• It goes with anything: I like to serve it with soup or stew, but it also makes perfect peanut butter and jelly sandwiches. 

What you will need

• Beer—This is a personal choice. I like light beers, like lagers. Samuel Adams and Corona are my favorites.   
• Unsalted melted butter—Melted butter on top of the bread adds flavor and helps give it a golden-brown crispy crust. I like to use unsalted butter because I can control the amount of salt I put in it.
• White and brown sugar—White sugar helps sweeten the bitterness of the beer flavor and attracts moisture to keep the bread soft. I also add brown sugar for richer sweetness, caramel taste, and more moisture. 
• All-purpose flour – All-purpose flour provides enough structure and gives the bread a denser and tighter crumb than bread flour. 
• Baking powder—This is what makes the bread rise instead of yeast and gives it a light, airy texture.

How to make it

Preheat and prep: First, I preheat the oven to 375 degrees F and grease a nine-inch loaf pan.

Mix: I mix the dry ingredients and one teaspoon of salt in a large bowl before stirring in the beer until combined.

Transfer it: I pour it into the prepared loaf pan.

Butter: I drizzle the melted butter uniformly on top of the batter.

Bake the bread: I bake it for 55 to 60 minutes or until a toothpick comes out clean. 

Let it cool: After, I let it cool in the pan for 15 minutes before letting it cool completely on a wire rack. 

Expert tip

Which beer is best for beer bread

The beer used decides the flavor of the bread, so it is important to use one that everyone eating it will enjoy. Lighter beers like lagers and pilsners are good for milder-tasting breads. Dark beer, like porters and stouts, produces more decadent and more robust breads. IPAs have a lot of hops, so they make breads that are more bitter. 

There is something called an International Bitterness Unit that measures how bitter a beer is on a scale of 1 to 120. Lagers go up to 15, pilsners to 40, porters to 50, and IPA to 70. Many light lagers are wonderfully mild below five, but most people like a medium taste of something like Heineken (23) or Corona (22). But the truth is, it is up to you. 

More tips to consider

• Let the beer come to room temperature before using it. This will give the bread a better rise and texture. 
• Sifting the flour and using the spoon and level method of measuring the flour will also help with the texture of the bread. 
• Do not overmix the bread. It needs just five stirs to get it all mixed together. A few dry streaks are okay.
• If using self-rising flour, do not use baking powder; cut the salt in half. 
• Beer bread can also be made with non-alcoholic bread. 

Recipe variations and add-ins:

• Beer and cheese: Shredded cheese is a no-brainer addition to this bread. Any kind of cheese is delicious. I prefer pepper jack or parmesan, but the kids like cheddar. 
• Addictive beer bread: To make this bread truly addictive, I add some crispy bacon bits, cheddar cheese, and a teaspoon of my homemade ranch seasoning. Everyone loves this!
• Cajun beer bread: Similarly, when I want something a little spicier, I add a couple of teaspoons of my Cajun seasoning. This is the perfect blend of red, white, and black pepper with other spices for a delicious kick of southern heat.
• Irish twist: I always make it for St. Patrick’s Day using Guinness beer.
• Sweeten it up: Sometimes, I add dried fruit like raisins, cranberries, cherries, dates, and apricots to sweeten it up.   

Serving suggestions:

I like to serve this quick bread with a bowl of hot homemade soup or stew like my instant pot cabbage roll soup. Also, I enjoy it with my corned beef and cabbage on St. Patrick’s Day. It is also an excellent bread for a snack spread with butter and homemade persimmon jam.  

Another way to enjoy this rich and delicious bread is with a slice of melted cheese and tomato for a nice lunch. I love it toasted with a swipe of ricotta, some sliced figs, and a drizzle of honey, too. Depending on the beer I use, I can make a grilled cheese sandwich that is savory or sweet—or maybe both, like my strawberry bacon grilled cheese sandwich.

How to store leftovers:

• Refrigerate: I wrap mine in plastic and keep it at room temperature for up to three days or in the refrigerator for up to a week.   
• Freezing: I wrap it in plastic and put it in a freezer bag to keep it longer. It will stay fresh for up to three months.  
• Defrost: It should be thawed overnight in the fridge for the best texture and taste. 
• Reheating: Warm bread can be microwaved for 30 to 60 seconds or reheated in the oven.   

Frequently asked questions

More quick bread recipes to try: