Buttery, slightly salty, and incredibly easy to make, this Beer Bread is a quick, crowd-pleasing loaf that belongs on your regular rotation.
Why we love beer bread
- No yeast required — this quick bread uses baking powder and beer, so there’s no need to worry about proofing or yeast temperature.
- Minimal cleanup — everything comes together in one large bowl and bakes in a single loaf pan.
- Fast to the table — from mixing to slicing, the whole recipe takes about an hour, perfect for busy weeknights.
- Versatile — replace beer with a carbonated soda to keep it kid-friendly while preserving the airy texture.
Ingredients you’ll need
Dry: all-purpose flour, granulated sugar, baking powder, and salt.
Wet: beer (12 ounces) and melted salted butter.
How to make beer bread
Jump to recipe
Step 1 — Preheat the oven to 375°F (190°C). Grease a loaf pan with nonstick spray or butter. In a large bowl, whisk together the dry ingredients: 3 cups all-purpose flour, 1/4 cup granulated sugar, 3 teaspoons baking powder, and 1 teaspoon salt.
Step 2 — Pour in 12 ounces of beer and gently fold until just combined. Take care not to overmix; combining just until the ingredients are moistened keeps the crumb light rather than dense.
Step 3 — Transfer the batter to the prepared loaf pan. Pour 1/2 cup melted salted butter evenly over the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for at least five minutes before slicing.
Tips & tricks
- Beer selection: Belgian or light ales give a mild, pleasant maltiness. Dark beers and stouts create a richer flavor, and flavored seasonal beers (blueberry, pumpkin) add a fun twist.
- Nonalcoholic option: Swap beer for a clear carbonated soda (Sprite, Sierra Mist, or ginger ale) to recreate the leavening and keep the recipe kid-friendly.
- Storage: Keep the loaf wrapped or covered at room temperature for up to three days. Freeze for up to three months — cool completely, wrap tightly in plastic, and bag before freezing.
Beer bread FAQ
How does beer make the bread rise?
Beer contributes carbonation and enzymes from its yeast, which react with the flour and baking powder to help the batter rise. This is a quick bread, so it doesn’t require a traditional proofing stage; instead it relies on chemical leaveners and the beer’s carbonation for lift.
What does beer bread taste like?
Butter and the profile of the chosen beer are the dominant flavors. Beer adds a malty, slightly savory depth that pairs well with spreads, soups, and stews. Using flavored beers lets you introduce seasonal notes like fruit or spice.
Other recipes you may like
- Milk and Honey Dinner Rolls
- Pizzeria-Style Garlic Knots
- Copycat Cheddar Bay Biscuits
- Cheesy Pull-Apart Garlic Bread
- Homemade Baguette
Beer Bread
Julie Kotzbach
Pin Recipe
Equipment
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Mixing bowls
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Loaf pan
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 12 ounces beer
- ½ cup salted butter melted
Instructions
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Preheat oven to 375°F and grease a loaf pan.
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In a large bowl, combine flour, sugar, baking powder, and salt. Add beer and fold until just combined.
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Transfer batter to the prepared pan and pour melted butter over the top.
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Bake 50–60 minutes or until a toothpick comes out clean.
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Cool on a rack for at least 5 minutes before slicing. Serve warm or at room temperature.
Notes
- Nutrition is based on 1 loaf cut into 8 slices; values are estimates and will vary by brand and portion size.
- Belgian and light ales are ideal, but dark beers and stouts also work. Flavored beers add seasonal twists.
- Soda (Sprite, Sierra Mist, or ginger ale) can replace beer for a nonalcoholic version; carbonation provides lift.
- To freeze: cool completely, wrap in plastic wrap, then place in a freezer bag for up to three months.
Nutrition
Calories: 316 kcal
All nutritional information is an estimate and will vary depending on brands and portions used.
If you made this bread, leave a comment and star rating to help others know how it turned out.