This oh so buttery beer bread recipe has a perfectly crisp crust with a soft and tender center. Made with just 5 simple ingredients, you will find yourself making this easy no-yeast bread again and again!
Why This Is The Best Beer Bread Recipe
This simple recipe for beer bread requires only five minutes of prep before tucking it into a hot oven. You’ll be hooked after sinking your teeth into that first warm and buttery bite! Here’s why it really is the best:
- Outstanding Taste: Dense and buttery, this easy beer bread recipe has a crisp crust with a perfectly soft and tender center. It is guaranteed to disappear quickly!
- So Easy: Who doesn’t love a one-bowl recipe? Just stir together the ingredients, pour the batter into a loaf pan and into the oven it goes.
- No Yeast: The beer stands in for yeast and eliminates any rising time in this beer bread recipe.
- Double Butter: Melted butter is poured in the bottom of the pan and then on top of the batter before baking. This creates an perfectly crisp and oh-so-buttery crust on top of the bread.
- Kid Friendly: The alcohol evaporates while baking, leaving behind an irresistible bread that is safe for everyone to enjoy. Still worried? Use non-alcoholic beer instead!
Love savory quick bread recipes? Try out my Irish soda bread, cheesy jalapeño cheddar bread or this homemade sweet cornbread.
Ingredients Needed
If you already have a bottle of beer, you likely have everything you need on hand! Scroll down to the recipe card for exact amounts.
- Flour: I use all purpose flour. (See cooks’ notes to use self rising flour.)
- Sugar: Use regular, white granulated sugar.
- Baking Powder: Along with the beer, it provides part of the leavening needed for a fluffy loaf.
- Salt
- Beer: Use a 12 ounce bottle of your favorite beer. (See below for beer suggestions.)
- Butter: Melted butter helps with browning and creating a wonderfully buttery crust.
What is the Best Beer to Use?
A medium bodied beer with a mild flavor like a lager or pale ale is best. I personally like to use Yuengling traditional lager, Modelo especial or Shiner Bock. This will give you a balanced, rich beer flavor that is not overpowering or bitter.
However, I have often used a light beer with great success. Whenever I visit my parents, all they have on hand is Miller Lite. It still makes a terrific beer bread!
How to Make Beer Bread
Gather the few items needed and get ready to be wowed by the easiest loaf of bread you’ll ever bake. Scroll down to the recipe card for full detailed instructions.
- Prep: Preheat the oven to 350°F. Grease a 9×5 inch loaf pan and line with parchment paper for easy removal.
- Mix: In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer into the dry ingredients until just mixed.
- Pour: Pour half of the melted butter into the bottom of the loaf pan. Transfer the batter into the pan and then pour the remaining butter on top of the batter.
- Bake: Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. Slice and serve immediately!
Cooks Note’s and Variations
You’re going to adore this beer bread recipe for its simplicity, but here are a few tips, tricks and variations:
- Baking Sheet: It’s rare, but some readers have said their butter leaked out the edges of the pan as the bread baked. Setting the loaf pan on top of a baking sheet will prevent any potential mess.
- Self-Rising Flour: Swap for all-purpose flour for self-rising flour and eliminate the baking powder and salt.
- Double It: Need to double this recipe for beer bread? Double it and bake it in a 9×13 baking dish. Start checking it for doneness around 40 minutes.
- Muffins: Want to make single serving muffins? Using a standard muffin pan, this recipe will make approximately 10 muffins. Start checking them for doneness around 18 minutes.
- Cutting: Let the beer bread cool slightly and then use a serrated knife to make even slices that won’t tear the crust.
- Add-ins: There are so many great mix-in’s you can try, we love using this recipe to create jalapeño cheddar beer bread. More fun additions: cooked and crumbled bacon, shredded cheese, minced garlic, fresh minced herbs, peppers and more!
- Toppings: Indulge in butter and/or honey on top of your hot, fresh baked bread.
What to Serve with Beer Bread
If you would serve your dish with cornbread, it will likely also go great with homemade beer bread! Here are a few suggestions to try:
- Soup: This beer bread pairs perfectly alongside this crockpot cabbage roll soup or a bowl of slow cooker ham and bean soup.
- Chili: Whether you pick a creamy white chicken chili or a chunky beef chili recipe, this beer bread will go with them all!
- Southern: Make a complete meal with crispy chicken fired chicken and creamed corn.
- BBQ: Crockpot pulled pork or this easy bbq oven pulled chicken are easy options! Don’t forget the best baked beans!
How To Store Leftovers
If you are serving more than two people, I highly doubt you will have leftovers! However if you do, here are your storage options:
- Room Temperature: Store bread in an airtight container at room temperature for about 3 days. Resist the urge to put it in the refrigerator, so bread doesn’t dry out.
- Reheat: To make it have that freshly baked feel again, pop a slice in the microwave for 10 seconds.
- Freeze: Double wrap the cooled, baked loaf of bread in plastic wrap and a layer of aluminum foil. Freeze for up to 6 months.
Yield: 8 slices
Beer Bread Recipe
This buttery and easy Beer Bread is made using just a few simple ingredients with just a few minutes of effort on your part. With a perfectly crisp crust with a soft and tender center, I dare you to just have one piece!
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 (12 oz) bottle beer
- ½ cup (1 stick) butter, melted
Instructions
- Preheat the oven to 350°F. Grease a 9×5 inch loaf pan. Line with parchment paper for easy removal (optional).
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer into the dry ingredients until just mixed.
- Pour half the melted butter into the bottom of the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter.
- Place loaf pan on cookie sheet in case there is any butter that spills over as it bakes.
- Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. Serve immediately with a smear of even more butter – or a drizzle of honey, if desired.
Video
Notes
Store: Store bread in an airtight container at room temperature for about 3 days. Resist the urge to put it in the refrigerator, so bread doesn’t dry out.
Reheat: To make it have that freshly baked feel again, pop a slice in the microwave for 10 seconds.
Freeze: Double wrap the cooled, baked loaf of bread in plastic wrap and a layer of aluminum foil. Freeze for up to 6 months.
Type Of Beer: A medium bodied beer with a mild flavor like a lager or pale ale is best. I personally like to use Yuengling traditional lager, Modelo especial or Shiner Bock. However, I have often used a light beer (like miller lite) with great success as well!
Self-Rising Flour: Swap for all-purpose flour for self-rising flour and eliminate the baking powder and salt.
Double It: Need to double this recipe for beer bread? Double it and bake it in a 9×13 baking dish. Start checking it for doneness around 40 minutes.
Muffins: Want to make single serving muffins? Using a standard muffin pan, this recipe will make approximately 10 muffins. Start checking them for doneness around 18 minutes.
Cutting: Let the beer bread cool slightly and then use a serrated knife to make even slices that won’t tear the crust.
Add-ins: There are so many great mix-in’s you can try, we love using this recipe to create jalapeño cheddar beer bread. More fun additions: cooked and crumbled bacon, shredded cheese, minced garlic, fresh minced herbs, peppers and more!
Nutrition
Serving: 1 slice, Calories: 321kcal, Carbohydrates: 44g, Protein: 5g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 32mg, Sodium: 548mg, Potassium: 66mg, Fiber: 1g, Sugar: 6g, Vitamin A: 370IU, Calcium: 101mg, Iron: 2mg
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