This amazing beer bread recipe is incredibly simple, made from staple ingredients – no yeast required! Just six ingredients are required for this delicious recipe.
This beer bread recipe has a buttery crust and the perfect crumb. It’s a one dish, no fuss bread recipe that takes just five minutes hands on time!
If you love quick bread recipes, you’re going to adore this easy beer bread.
Entertaining doesn’t have to be complicated! Truthfully, I’ve found over the years that all people really want is something to snack on, drinks, and great company.
This beer bread makes the easiest appetizer and there is rarely a crumb left! So, grab a few of your favorite craft beers and whip up a loaf in just a few minutes for an easy appetizer, last minute get together, or game day entertaining.
It’s always a hit and makes a great addition to a St. Patrick’s Day dinner, Thanksgiving or football watch party as well! This beer bread is truly a foolproof recipe – and it comes together fast.
Why You’ll Love this Easy Beer Bread
Ingredients and Substitutions
- Flour – All purpose.
- Sugar – A touch of white granulated sugar.
- Beer – You can mix this easy recipe up with your favorite beer or whatever you have on hand! The options are endless! Stouts, IPAs, Wheats, Ales, oh my!
- Baking Powder – The leavening agent that gives this bread the perfect crumb.
- Minced Garlic – You can use fresh minced garlic, but I tend to use minced garlic purchased in the produce section of the grocery store. It adds incredible flavor, without the fuss! Learn more about How to Peel and Mince Garlic here.
- Butter – I always use salted butter in all of my bread recipes, but if you don’t use salted butter, add a little salt. It’s listed as optional in the recipe.
What Kind of Beer to Use in Beer Bread
You can use any beer in beer bread! The flavor of the beer changes the flavor of your beer bread, so have fun with it and experiment!
- Guinness is a great beer for stout lovers and the perfect way to adapt this homemade bread recipe for St. Patrick’s Day!
- IPAs offer a lot of depth. Some of our favorites include Happy Camper, Dogfish 90 Minute, Bell’s Two Hearted.
- Farmhouse ales! My favorite is Boulevard Brewery’s Tank 7.
- Pale Ale
- Brown Ale
- Belgian
Lighter beers like Coors Lite, Miller Light, Bud Light, etc can be used as well, but aren’t as flavorful.
Tools to Use
- Mixer (You can also mix by hand)
- Measuring Cups + Measuring Spoons
- 1 lb Loaf Pan
- Mini Ceramic Loaf Pans for giftable loaves
How to Make Beer Bread
An overview. Please see printable recipe card below.
- Prep – Preheat oven and grease loaf pan.
- Make the Batter – Combine dry ingredients. Add wet ingredients and mix until well combined.
- Bake – Bake, allow to cool slightly before removing from the loaf pan and enjoy!
Variations to Try
- Make Beer Muffins – While I like to use a classic loaf pan, you can also make it in a muffin tin for individual portions! Just reduce baking time. Read more about Loaf Pan Sizes here.
- Add Cheese – Fresh grated cheese adds amazing texture and flavor. Try cheddar (see my Cheddar Beer Bread recipe), gruyere, or parmesan.
- Spice it Up – Fold in jalapeños, red pepper or herbs to the batter.
- Honey Beer Bread
- Beer Bread Mix – Gift the mix in cellophane bags to gift in a basket of beer.
Frequently Asked Questions
No, not really. It does have a richer and deeper flavor than other savory quick breads – and the darker beer you choose, the more that’s true!
The alcohol evaporates during the baking process. In fact, it likely contains around the same amount of residual alcohol as other breads, because of the yeast!
Shortcuts
- Use bottled minced garlic – all the flavor, none of the work.
- Mix the batter right in your loaf pan!
Serving Suggestions
Serve it with these amazing spreads and dips to take it over the top!
How to Store
- At Room Temperature – Covered in plastic wrap or in a Ziplock bag up to three days.
- Refrigerated – Covered in plastic wrap or in a Ziplock up to five days. It will soften the crust and add to the beer flavor.
- Freeze – Freeze covered in plastic wrap or foil and place in a freezer bag to prevent freezer odors from seeping in up to three months. Bring to room temperature before serving.
Beer Bread
Ingredients
- 3 cups all purpose flour sifted (not packed)
- 1 tablespoon baking powder
- 3 tablespoons white granulated sugar
- 1 tablespoon minced garlic or 3 cloves minced
- 4 tablespoons unsalted butter melted
- 12 ounces beer
- 1 teaspoon salt
Instructions
- Preheat oven to 375°F. Grease loaf pan.
- In a large mixing bowl or stand mixer, whisk to combine flour, baking powder and salt.
- Using the paddle attachment, blend in sugar, garlic, butter and beer until just combined.
- Pour batter into prepared loaf pan, allowing room to compensate for rise. Bake 45 minutes or until toothpick in the center comes out clean.
Julie’s Tips
Substitutions
- Sugar – Naturally sweeten this beer bread with 1/4 cup honey instead.
- Beer – Guinness, IPA, Farmhouse Ale, Pale Ale, Brown Ale, Belgian. You can use lighter beers as well, but they’ll offer less flavor.
- Minced Garlic – You can use fresh minced garlic, but I use minced garlic purchased in the produce section of the grocery store for a shortcut.
- Butter – I always use salted butter in all of my bread recipes, but if you don’t use salted butter, add a little salt.
Variations
- Add Cheese – Aged cheeses tend to work well with honey. Add 1 cup of freshly shredded parmesan, gruyere or cheddar to make a sweet and savory cheesy beer bread.
- Add Herbs – Fold 1 tablespoon dried rosemary, thyme or sage into the batter just before baking.
- Add Salt – Just before serving, brush the loaf with warm honey butter and use a grinder to add thick flakes of sea salt.
- Make into Beer Muffins – While I like to use a classic loaf pan, you can also make it in a muffin tin for individual portions! Just reduce baking time.
Tips
- Mix it up directly in the loaf pan for easy cleanup!
- Serve with honey butter.
- If you’re not a beer drinker, you can frequently find beers sold individually in your grocery store as well.
- Brush honey butter on top for a beautiful glisten and added flavor.
Store
- At Room Temperature – Covered in plastic wrap or in a ziplock bag up to 3 days.
- Refrigerated – Covered in plastic wrap or in a ziplock up to 5 days. It will soften the crust and add to the beer flavor.
- Freeze – Freeze covered in plastic wrap or foil and place in a freezer bag to prevent freezer odors from seeping in up to 3 months. Bring to room temperature before serving.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
What type of beer do you recommend? ย Thanks.ย
Your favorite – I personally tend to use an IPA.
This was so good with and without butter!ย
I’m doing this recipe for the second time. It was a huge hit. Butter and honey on top and it’s carb heaven. I didn’t adjust anything about this recipe. It’s perfect.
Thanks for sharing, Ashley!
When in college, one of my roommates heard about beer bread—-with only 2 ingredients, flour and beer. It was supposed to be self-rising flour, so we had lots of disasters before we gave up! Your recip looks a lot more reliable ๐
Oh my word! I’m not sure how that would work, but it sounds ambitious! Let me know if I can ever help with your guest room!
Never have I made beer bread before.. this is definitely a recipe I need to try. I love savoury flavoured quick breads!