This oh-so-buttery and easy beer bread recipe needs only 10 minutes of prep and is made with just 5 simple ingredients! With a tender crumb, buttery crisp edges, and a subtle hint of beer, this no-yeast bread is incredibly flavorful and requires no kneading or rising time.
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Test Kitchen Review
Why This Is The Best Beer Bread Recipe
I first made this beer bread years ago along side a bowl of my chunky beef chili, and it instantly became a family favorite. It has now become famous with our entire extended family as the only bread recipe they all make over and over again. If you’re new to bread-making, this is a great recipe to start with — it’s practically foolproof! Here’s why it really is the best:
- Outstanding Taste: Dense and buttery, this beer bread is slightly sweet with the unique depth of flavor that only beer can bring. 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.
- Buttery Goodness: Melted butter is poured in the bottom of the pan and then on top of the batter before baking. This creates a perfectly crisp and oh-so-buttery crust.
- 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!
- Minimal Ingredients: You only need a 5 basic ingredients, most of which are probably already in your pantry.
Love savory quick bread recipes? Try out my Irish soda bread, cheesy jalapeño cheddar bread or this homemade sweet cornbread.
Key Ingredients
If you already have a bottle of beer, you likely have everything you need on hand! Below you will find helpful notes for key ingredients used to make this recipe for beer bread. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Flour: I use all-purpose flour as I always have it on hand, but you can swap it for self-rising flour. Just eliminate the added baking powder and salt.
- Sugar: Use white granulated sugar, or swap it out for 1/4 cup honey or agave instead!
- Beer: Use a 12 ounce bottle of your favorite beer. (See below for beer suggestions.)
- Butter: Melted butter poured on top of the batter helps with browning and creating a wonderfully crisp and buttery crust. If you prefer to use less butter, you can cut it down to just 4 tablespoons.
What is the Best Beer for Beer Bread?
A medium bodied beer with a mild flavor like a lager or pale ale works best. I personally like to use something like 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 usually have on hand is Miller Lite. It still makes a very tasty beer bread!
How to Make This Easy Recipe for Beer Bread
The beer stands in for yeast and eliminates any rising time in this beer bread recipe. Gather the few items needed and get ready to be wowed by the easiest loaf of bread you’ll ever bake. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Prep the pan: Grease a 9×5 inch loaf pan and line with parchment paper for easy removal.
- Mix the batter: Whisk to combine the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer into the dry ingredients until just mixed. Do not over stir!
- Assemble the bread: Pour half of the melted butter into the bottom of the loaf pan. Pour the batter into the pan and then top the batter with the remaining melted butter.
- Bake: Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. Slice and serve warm!
Chef’s Notes 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!
- Double It: Need to double this recipe for beer bread to feed a crowd? Double it and bake it in a 9×13 baking dish instead. 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 crispy 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 include: cooked and crumbled bacon, shredded cheese, minced garlic, fresh minced herbs, peppers and more!
What to Serve with Beer Bread
- 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 beefy slow cooker chili, this beer bread will go with them all!
- Southern: Make a complete southern 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 a side of the best baked beans!
How To Store Leftovers
- Store: Store bread in an airtight container at room temperature for about 3 days. Resist the urge to put it in the fridge as it will dry out the bread faster.
- Reheat: We like to pop a slice in the microwave for 10 seconds to make it taste freshly baked again. To really keep it moist, you can wrap it with a damp paper towel before reheating.
- Freeze: Let the bread cool completely, then double wrap it in an airtight layer of plastic wrap and foil. Freeze for up to 6 months. Thaw on countertop at room temperature before serving.
Best Easy Beer Bread Recipe
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar, or honey
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 (12 oz) bottle beer, see notes below for beer recommendations
- ½ cup (1 stick) butter, melted
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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. I recommend using a serrated knife to slice the bread so that you don’t tear the crust!
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It’s baking now! I added cheddar cheese, basil from my garden and garlic. It sure smells good!!!
I used pumpkin ale with a t spoon of cinnamon and it turned out fabulous !!
I just want to let you know this is one of our absolute favorite things in our family!!!! This recipe is so easy and the bread is AMAZING!!!! I make it several times a month!!!
Always turns out great. Served it with a bacon onion jam this time. Yum!
Can you sue salted margarine in this recipe?
Hi Rachel, it should work with the margarine sticks as they are similar in texture to sticks of butter. I would not recommend trying to use the spreadable margarine in a tub. Please let me know if you try it and how it turns out!
Can you use a bread machine
If your bread machine has a quick bread setting, it should work, but you wouldn’t be able to do the butter on the top and bottom and that is what really helps make this bread delicious. It really is incredibly easy to make, the only extra work you would have to do by making this bread by hand vs in a bread machine is is mixing the dough and putting it into the oven.
Could self rising flour be used?
Yes, just skip the baking powder!
I tried this today for the first time. It was a big hit in my house. I am going to try it again soon but gluten free version for my family thats gluten free.
Curious, why grease pan if you use parchment paper? Is it either/or ,or both ? Also, trying to part with one of my beers, Bad joke.
Because the parchment paper doesn’t cover the entire pan, usually just the bottom and sides. 🙂
Just wanted to confirm that 1 Tablespoon of Baking Powder is used and not a lesser amount?
Yes, correct, 1 whole tablespoon of baking powder!
Does the beer have to be room temperature?
Nope! I grab it cold out of the fridge with no problems!
Can this be made with whole wheat flour or gluten free flour?
Whole wheat flour will work but I recommend doing a 50/50 mix of all purpose and whole wheat flour. Whole wheat flour by itself will create a very dense loaf of bread.
And while I personally have not done it, I have heard great things about using Pamela’s Gluten Free All Purpose Mix for this recipe from other readers!
I have made this recipe twice now. Great recipe for beginners.
For my last loaf, I used half King Arthur bread flour and half King Arthur whole wheat with Guinness Stout. The flavor is wonderful.
What would happen if I mixed the melted butter into the beer? I think the crust would be closer to Irish soda bread. Pouring the melted butter on the dough softens the crust.
Any comments?
For a crustier finish like irish soda bread you can pull the loaf out if its on parchment paper and return it to the oven for 10 minutes on 425 or so.
I made this today with my 3.5 y.o. daughter but used ginger beer instead since I had no beer on hand! It was very delicious! It came out so soft and moist. I can’t wait to try with beer next time! Thank you for sharing this recipe! It’s a keeper!
Can this recipe be used with a bread machine ?
No, this recipe will not work in a bread machine.
This sounds great, but if I put less sugar would that affect the bread, I don’t want it very sweet. Thank you!
Yes, you can use less sugar! It’s really not sweet, but you can cut the sugar in half!
I’ve made this several times. Sometimes I just messed up a little and added the butter to the flour mix. Still turned out ok. But I’ve shared this recipe many times with others.
I made this today and it was a hit, especially with my stepson who tends to be finicky. Kiddo took half the loaf home with him! We loved the texture and flavor. Only had Mic Ultra on hand and it worked out just fine.
That bread is amazing! Super easy and quick.
I toasted some and put butter, cherry tomatoes and avocado on it. I’m glad there’s some left for tomorrow.
I made beer bread this AM. It turned out perfectly. Thank you for the recipe.
Can you use margarine?
I used a good grade of margarine
and really no one knew the difference.
I have not personally tried it, but I think it will work. I would cut back on the amount of butter added on top/bottom. Margarine can taste oily.