Buttery Beer Bread

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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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.

Bowls of ingredients for beer bread recipe, from top to bottom: bottle of beer, baking powder, sugar, butter, salt and flour.

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!

Easy beer bread cut into slices on a wire rack.

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!
Buttery and crisp beer bread with a soft and tender center is cut into slices on a cooling rack with a glass of beer in the background.

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.
Two slices of buttery warm beer bread on a cooling rack with a pad of butter on the top slice and a bite taken out of the 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:

Slices of beer bread stacked on top of each other showing off the crackled crisp crust of the outside of the bread.

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.
Slices of bread stacked on top of each other showing the edges of the crisp and crackly crust this beer bread recipe creates.
4.4 from 481 votes
Print Pin Recipe
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!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour

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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185 Responses
  1. Kim

    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!!!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      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!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      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.

  2. Andrea

    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.

  3. John

    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.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      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!

  4. Francis

    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?

    1. G Peters

      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.

  5. Marie

    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!

  6. Michelle

    This sounds great, but if I put less sugar would that affect the bread, I don’t want it very sweet. Thank you!

  7. Belinda Reynolds

    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.

  8. Michelle Weaver

    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.

    1. Cathy Tieman

      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.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      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.

  9. Dmytruk Erica

    I’m going to make this for my husband tomorrow but I’d like to add rhe grated cheese. I know with biscuits you don’t want to add too much. What do you think ? 1/3 cup? 1/2 C ?

  10. Gerry

    Not sure how anyone can mess up this recipe. If I can do this absolutely anyone can with great results. How do I know this you ask? Well, I am easily distracted. In the process of mixing up the batter and pouring it into the loaf pan three times I first forgot to grease the loaf pan. Dumped the batter back into the bowl and greased the pan. Having successfully replaced the batter into the now greased pan I remembered the salt. It wasn’t in the batter. Dumped the batter back into the bowl, added the salt and replaced the batter. Stepped back and smiled. My work here was done….so I thought…I forgot the sugar. Pour the batter back into the bowl, added the sugar, put the whole mess back into the pan and placed it into my preheated oven. After two minutes, I remembered I forgot the butter that was melted in a bowl sitting in my microwave. Without hesitation I pulled the 2 minute loaf out of the oven and poured the entire stick of butter over the top, replaced the loaf into the oven and waited 60 minutes. It came out perfect. The crust was crisp and the crumb tender. It was a hit served with my homemade beef veggie soup. I plan on doing this the right way next time. Thanks for a great recipe even the sleep deprived fogged bound can manage.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      100% whole wheat will change the texture a lot, I would recommend doing a 50/50 blend. 50% whole wheat flour and 50% all purpose flour. Hope this helps!

  11. Bob

    Whenever I make this bread the bottom of it…about a quarter of inch…comes out hard as a rock.
    I use a dark Loaf pan lined with Parchment paper….for 60 minutes.
    Thoughts? Maybe bake only 50 minutes?
    Tx!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hmmm. That’s a new one! I usually use a dark loaf pan with parchment paper, so that should work. But maybe try a glass loaf pan if you have one? Is the bottom of the bread dark in color? Or just a different texture? The bottom and outside edges will all be a little firmer than the interior of the bread.

  12. Miriam

    After reading all the different comments I was nervous to make this, but I finally did today. as some suggested I did not add salt because all I had was salted butter. Also I was out of parchment paper so I just buttered and floured the pan and it popped out easily. I also used about a cup of shredded cheddar cheese. It came out perfect and was absolutely delicious

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      For every 1 cup of self-rising flour, substitute 1 cup all-purpose flour plus 1 tsp. baking powder, ½ tsp. salt, and ¼ tsp. baking soda. In this recipe, I only used baking powder. So yes, it should work, but I haven’t tried it and can’t guarantee it will work the exact same.

    2. Cheryl Tabor

      What kind of loaf pan did you use. I tried once and used an in expensive loaf pan and it didn’t turn out well. I was told you need to use a rather heavy duty loaf pan to get great results. Unfortunately I never tried again. But thought I would share experience.

  13. Vicki Brown

    Well, my sister and I didn’t like this beer bread. But I’ve been wanting to try it for awhile and I’m glad I did. I do recommend adding some kind of flavor to the dough and less butter. Thank you though for the recipe.

  14. Kelly

    Just made it for my first time and OMG! It turned out soooooooo AMAZING! I’m serving it at Easter Dinner tomorrow! I have a second one in the oven right now…soooooo easy and soooo delicious! Thank You!

      1. A woman holding a camera standing in front of some shelves.
        Jessica

        You can, but your bread will be slightly flavored with whatever you use! So if you use orange beer, expect a mild orange beer flavor in the bread.

  15. David

    ’m wondering if the difference in texture some are seeing is due to flour volume? If the cup measure is filled by scooping, then it could have substantially more flour (up to 50%!) than if the flour is spooned into the measuring cup. Is the flour taken directly out of the bag, or has it been dumped into a canister (the bag is likely much more compressed)? That also matters.

    Anyway, I made it today with the flour spooned from a bin, put half the butter in the mix, the other half in the pan, and I had a fairly thick batter– about the same as the typical banana bread batter. It looks really good, though I haven’t tasted it yet. I’m waiting to slice until it’s a bit cooler.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi David! Yes, that tends to be a common issue. Packed flour can definitely alter a recipe, especially one like bread! I hope you enjoy it once you try a bite! :-)

  16. Lettie Gillespie

    Made it yesterday. . . .easy and delicious! If l add raisins and cinnamon next time what amount of each would you recommend?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Lettie! I haven’t added cinnamon or raisins, but I’d say start with a teaspoon of cinnamon and 1/3 cup of raisins and see how you feel.

  17. Susan

    I have been baking this bread for several years and we love it!! I use 2 different kinds of flour…..half white with seeds etc and half brown with seeds. I don’t add any butter till it’s baked then slather it on!!!! I bake one for sandwiches, and one with same recipe and add cinnamon and raisins…..then toast it and slather it with butter and honey!!! Everyone loves this recipe!! We live in Belgium, and use the cheapest beer I can get at Aldi!!!!!

  18. Karen

    Tried this today and it’s so good! I used half bread flour and half all purpose flour and Miller Lite Beer. I also followed another poster’s suggestion to use less butter in the pan and put some butter in the bread. I put 3 Tbs butter in the pan, 2 Tbs in the batter, and 3 Tbs butter on the top. This is definitely a keeper! I’m going to share this recipe with my three daughters and my sister. It was so quick and easy to make. Thanks so much for a great recipe!

  19. Michele

    Tried this bread this morning. I too had the consistency of a very sticky dough and had to pull it apart to spread it around the bread pan. I used a dark Guiness and the flavor is amazing. It only had to cook for 55 min and is so delicious and the outside is incredibly crunchy. Love this recipe!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Yes it will work, but it will add a whole different flavor. This is a savory bread, not much of a sweet bread.

  20. Susen

    So after reading everybody’s comments and suggestions, I decided to add some rosemary to the dried ingredients, are used to Stella Artois solstice lager, then added a cup of shredded sharp cheddar cheese and some minced garlic. I was going for a savory loaf of bread! And it was wonderful:-)

  21. Caleb Babin

    Waaay too buttery! Almost sickly… 1/2 or even 1/4 a stick would be more than enough. That said, the first bite does taste nice with a full stick of butter but it hampers the loaf’s overall experience

    The instructions should say “deep fry” instead of ‘bake”.

    Dégeulasse!!

    1. Larry

      I’m with you, Caleb! It is way too buttery and also too salty. I also don’t think it has much flavor. In short, I wouldn’t make it again!

    1. Kate

      I baked it today in a cast iron loaf pan, butter overflow, thankfully I took the suggestion to place on a lines baking sheet, so cleaning up was minimal. My contribution to our monthly book club meeting, as a nod to Lale’s smuggling bread crusts to fellow inmates at the concentration camp. Next batch going to work on a specialty flavor. My product was definitely doughy and not batter, it was delicious! Thankyou

  22. Janey

    So simply and easy to follow the recipe. My son and I loved it. I toasted a slice and brushed with butter then topped with honey. Oh, my word. Lovely!!!

    1. Beverly Godfrey

      I didn’t add salt because I used salted butter, but next time I will add the salt. I think it would be perfect. The bread is delicious and so easy.

    2. Joy

      I made it according to your instructions. My husband and I loved it. Making it tonight for company. May add shredded cheese. Will be making this a lot in the future. Thank you for this wonderful recipe.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Selena! I have not tried it with almond flour and no readers have posted if they have. If you do try it, will you let us all know how it turns out?

  23. Kim

    Hi, has anyone tried making these in muffintop pans or traditional muffin tins to make dinner rolls? Looks delicious, but I would really like the option of being able to portion the bread out and freeze as well. Thanks in advance for any replies. :)

        1. A woman holding a camera standing in front of some shelves.
          Jessica

          Hi Bonnie, yes you can use bread flour, but your bread will be a dryer bread. Bread flour has a higher protein count than all purpose and will alter the final texture a little, but otherwise will work.

  24. Regina

    Just tried this recipe and it turned out great. A little sweet, but that’s probably because I used a Coors Light. We don’t drink beer yet we always somehow have a random bottle or two of it in the house so it will be interesting to see what the other more unusual beer varieties turn out like! My dough was definitely a drop biscuit texture which worked out just fine. Will probably use half the butter amount next time and sub in honey to tweak it to our personal tastes, but this recipe is a great jumping off point.

  25. Rosie

    Made this tonight and WOW…delicious. It came out nicely crispy on the outside and soft and yummy on the inside. I followed the directions exactly except I reduced the amount of butter a bit. Can’t wait to make it again. I plan on making the mix and putting it in jars and giving it as gifts this Christmas along with a bottle of beer and the instructions.

  26. Lakina

    Mines came out as a dough rather then a batter. Tried twice n both times it came out as as dough. First batch made it into a drop biscuit n second batch I baked it in a loaf pan. Both ways it came out fine n tasted really ono as they say it here in Hawaii! Mahalo Nui Loa (thank you very much) for sharing…….

  27. Allen

    This is so good and simple to make. I highly recommend it to anyone who loves fresh bread. So far I have made 3 loaves and now I’m making a gluten free loaf for my daughter. Will let you know how it turns out.

    Side note:I made cinnamon honey butter to put on it when I sliced some to eat. I recommend a thick slice to really enjoy

  28. Bea Riberal

    This has become a favorite amongst our friends. I am not a good baker nor a good cook for that matter but your recipe is fantastic. We love it.

  29. Suzanne

    Hi can this be made in a bread maker? If so would you mind giving me what needs to be changed up. Or I can just throw it all in and let it make? 

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Suzanne, I do not have a bread maker and have not tested it. I’d love to hear your results if you try it! Good luck!

  30. S Jimenez

    Wonderful recipe! Family loved it! Very easy and no kneading..doesn’t take much time at all. Excellent hearty bread for soups..chili..cabbage rolls…
    I’m making it again but adding 1 tablespoon if baking soda along with baking powder…we will see how it comes out!?

  31. Kerri

    You can modify the ingredients too – I have Celiac’s Disease and used King Arthur’s Gluten Free Flour and a Gluten Free Beer! My family and I have LOVE it!

  32. Linda

    Hi, I can’t wait to make this bread! I have one problem, I only have salted butter. Can I still make this and leave the tsp of salt out? Love your blog and recipes. Thanks

  33. Connie S Volkman

    1. When adding chili’s and cheddar cheese, what is the amount for one loaf of Beer Bread?
    2. what is the amount of honey? Same as Sugar?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Yes, equal parts of honey per sugar – so if you substitute the 1/4 cup of sugar for honey, use 1/4 cup of honey! And I would recommend adding 1/4 cup of diced chilis and 1 cup of shredded cheddar cheese.

  34. Sheika

    There is nothing about this recipe I don’t love…I made it & felt like it was very gummy? I put the toothpick in & it did come out clean… it that the way it is supposed to be? My son loved it my husband & myself not so much…just wondering what I could have done wrong ?  I cooked for 50 minutes instead of an hour. Could that be it?

  35. SW

    5 stars
    I got out the ingredients, mixed it up and put everything away BEFORE my oven was even done heating up. I NEVER write reviews but this is so good and quick and easy that I have to say something about it. So buttery, salty, soft, crunchy and crusty- the PERFECT bread for soup, pork chops, a housewarming gift, or quarantine binge eating. Just make this bread. 

  36. rockygoose

    Awesome, my family enjoyed this recipe. It had a better consistency and texture than other basic beer breads that I have made.

  37. Amy

    Made this on Easter Sunday.  Sooooo good! Due to knowing my 7yo would want to try & my husband not being a fan of alcohol I used Blue Moon Belgian White beer.  Nice like flavor, not too “hops” tasting so it have it the texture and flavor without it tasting like beer. HUGE hit in my house today.   This recipe is a keeper.  

  38. William Dennison

    5 stars
    Absolutely easy and delicious I made 2 loafs 1 I added 2 cloves of garlic and 1 tablespoon parmesan cheese the other 2 tablespoons garlic vinaigrette dressing, Both delicious used Michelob Ultra Beer.

  39. Bill Fodor

    I’m new to your blog & am a 78 yr. old that loves Cajun food. looking for a good Crawfish or Shrimp etouffee, but sadly, up here in Pennsylvania, I can only find cooked -seasoned Crawfish & may have to try catching my own ! just wrote down your Dirty Rice recipe & can’t wait to make it. I also are a firm believer in my Dutch Oven & Slap ya Momma ! Keep those Cajun & Creole recipes coming !

  40. Sarah

    I discovered this recipe and immediately made it because it sounded interesting and I wanted to try it. A few things I took note of, while it definitely does not taste like beer as you mention, however, my loaf smelled like beer, really quite strongly actually. It looks exactly like the photos you share, lovely and moist and when slathered in butter and homemade strawberry jam, it is a delicious treat. Another thing, I would recommend placing your loaf pan on top of a cookie sheet in the oven as my butter bubbled over and dripped in my oven making quite a mess. I will certainly be making this bread again, it is a huge hit for my husband and I. Thank you for sharing this recipe!

  41. Bea Riberal

    My sisters gave me a different version, they are good bakers. I just happened on your version and shared it with them and they agree with me. This is so simple, so easy, and oh so delicious. Works for me.

  42. Joy Douglas

    Delish! Love the coarse crumb of the bread.
    I used half the amount of butter, pouring over top only. Also added shredded jack/colby cheese. And for the piece de resistance I sprinkle coarse Kosher salt over the top. Mmm mmmm.
    Thanks.

  43. Doggfish

    Normally I am not a fan of soda breads….this one is a 11…absolutely delicious…the crust is addicting…had with chili….Will never have crackers with soup or chili again…thank you thank you thank you

  44. Sherry

    WOW. This bread was AMAZING. I just made it because we couldn’t find bread today at the store and let me repeat, this was WOW good. My husband and son asked if it wasn’t too much work if I’d make it again tomorrow since we have none left. Little do they know, it took me 5 minutes. 

  45. susan gill

    I am not sure what went wrong ,but my batter was not batter it was just a dry lump. I put the exact ingredients together. Wondering if the beer bottle was smaller ? it was 341ml which is almost 12 ounces. It is in the oven we will see what happens . if it doesn’t work I will try to measure the beer first maybe I need a cup and a bit.

    1. Ann-Marie

      How did it turn out?  I had the exact same problem. I ended up with a dough, not a batter. I measured my beer and used exactly 12oz. I’m wondering if American bottles of beer are actually bigger than 12oz?  (I’m in Canada ). I think I’ll try it again but try using an extra 1/2bottle…

      1. A woman holding a camera standing in front of some shelves.
        Jessica

        This is really strange. I made it again trying to figure out why this happened for you. It should definitely be a batter! My beer is exactly 12 oz, I even poured it out and measured! Wish I knew what is happening!

        1. KK

          I too ended up with dough, not batter. I followed the measurements exactly, using a bottle of Bud Light left over from guests. It was fizzing A LOT — like a dry fizz unlike your video — when poured (slowly) into the dry ingredients. Maybe the type of beer affects the consistency? It still baked up nicely though!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Shirley! Make sure you scroll all the way to the bottom of the post. The full recipe is there with measurements and full directions. It also has an easy print button! Thanks!

  46. Kat

    I loved this. I tried it today. My only issue was to advise to put a pan under the baking pan because the butter overflowed to the bottom of the oven. I had a house full of smoke.

    This was crunchy and had a great taste.

    Loved it!
    Thank you.

  47. Pamela Hill

    I just made your recipe. My beer is an Abita The Boot Louisiana Beer. Awe.. wonderful bread. I made two small round loafs.

  48. Jessica Smith

    I’m a homebrewer, and have never made beer bread. How lame is that? This looks perfect, and I can’t wait to make it!

  49. Casey

    I’ve made this recipie several times and it’s always turned out wonderful! This time I  used a bottle of jalepeno ale, added just a hint of spice! 

  50. Julia

    the taste is wonderful, this is the 2nd time I’ve made it but I’m doing something wrong. I’m using a 9×5 pan but both times the butter spills all over the oven?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hmm. My baking pan might have a little higher sides than yours. You can bake it in a slightly larger pan or just bake it on a baking sheet covered in foil for easy clean up! :-)

  51. SallyF

    I’ve made this a few times, exactly as written and some variations. Always good. You have to be careful not to overmix. I liked it best with 1/2 cup whole wheat flour substituted for some of the regular flour and cherry cider (from Whole Foods). I also put half the butter inside the batter, some on the bottom from melting it in the oven, and the rest on top. Having the butter inside seems to make it stay fresh longer (not that it sticks around!)

  52. Jenn B.

    I made this recipe yesterday using a 8×4 in. pan (as it is all I had), and used a porter as my beer. It is fantastic! I have already eaten some for breakfast and am thinking about having another slice now. I live at ~6,000 ft. and had no issue with high altitude issues.

  53. Natalie

    Made this bread tonight to go with spaghetti. IT WAS AMAZING! The crust is golden, crispy, buttery, slightly salty, crunchy and the inside was moist and delicious. My 3 year old son can’t get enough and honestly, I can’t either. LOLOLOL! I used a lager aged in tequila barrels, it’s a slightly sweet beer. It made no difference. Will make again, again and again. Thank you!

  54. Natalie

    Made this bread tonight to go with spaghetti. IT WAS AMAZING! The crust is golden, crispy, buttery, slightly salty, crunchy and the inside was moist and delicious. My 3 year old son can’t get enough and honestly, I can’t either. LOLOLOL! I used a lager aged in tequila barrels, it’s a slightly sweet beer. It made no difference. Will make again, again and again. Thank you!

  55. Buttons

    Oh I have been using your recipe now for three weeks. I love it and I have been playing with different flours and types of beers they all are great. I find myself going into the beerstore and finding different beers to use. Thank you for this I am having fun and everyone around here is enjoying this. Off to make some with Guinness and Spelt flour wish me luck. Sounds yummy. Thanks again for pushing me to try this. B

  56. Meredith

    I usually neve leave comments on blogs, but I absolutely had to to tell you how amazing your bread is. I’ve never made bread before (I’m usually a dessert girl) but I stared at this recipe on my computer screen all day at work yesterday. I bought a loaf pan on my lunch break and made it when I got home at around 9pm. I used Honey Brown Lager. It literally took less than 5 minutes to throw together and at about 10pm I pulled the most delicious smelling bread out of the oven. I made honey butter to go with it. I used 1/4 of Alton Brown’s recipe (http://foodnetwork.com/recipes/alton-brown/honey-butter-recipe/index.html).
    My husband and I were skeptical about how good the bread could be with so few ingredients, but it is one of the yummiest breads I’ve ever had. We ate half the loaf last night, and could easily have eaten all of it but were trying to exercise some self control. I had a piece this morning with breakfast and it heated up nicely in the microwave. I can’t wait to try different varieties! Next time I’ll also try using salted butter. I can’t wait to make it for friends and family. Thank you so much for this crazy-easy and crazy-delicious recipe! Love it!

  57. Jenna

    I made this with a light beer, but used a 19 oz bottle and made it more flavorful. I also used a whole wheat flour instead to make it a little bit healthier, and heartier. A great recipe all together!!

  58. Star

    I tried this bread awhile back and I added a tbsp of dried basil to the flour mixture before adding the beer (bud light was all I had on hand) and the end result was a new family favorite. It tasted a-mazing! My husband said it made him think of the bread you would dip in the olive oil and herbs at an Italian restaurant. More family members told me I need to make it more often. :)

  59. Kara

    I am a terrible baker but this recipe was so easy. I cut the butter in half and it still had that great buttery taste. It turned out amazing! I think I will serve it with some chive compound butter. Thanks!

  60. Kitkat

    OMG! Made this tonite and it’s amazing. I wanted to test it before bringing it to a St. Patrick’s Day dinner. Now I wanna try it with cheese, maybe jalapeño jack. Or maybe try it in muffin tins. Yummy.

  61. lzbattles

    I have this just about ready to go in the oven. I used a home brew stout and added two handfuls of spent grain. I’ll let you know the results.

  62. Jamie Charrette

    I made this a few days ago with raspberry wheat beer and it was so good! We ate it all before the hubby got any, so I made it again with a cherry wheat beer. Sooooo good!

  63. Roberta

    I made the chili and the bread today and both were awesome. I used parchment paper in the bread pan and seems like some of the butter did not absorb into the bread. Can i cut down on the butter or was it the paper?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Yup, you can cut the butter in half if you want! It always absorbs all the butter for me, but some people like to cut it in half. :)

  64. Kari

    Thanks so much for this post! I’ve been looking for a great recipe for beer bread. I had a friend who used to make beer bread a couple times a year, but she passed away (very early) a couple years ago. I’d kinda forgotten about it, if you want to know the truth. Your post reminded me of her and her famous beer bread! I’ll be making some this weekend for sure!

  65. Linda W.

    As I noted elsewhere on your blog, I make lots of small freezable meals for my mother as part of her Christmas present (that lasts all year). I give her a “coupon” with a list of what I could make for her – and white chicken chili is one of the recipes. I found your recipe for white chicken chili…BUT….I saw the link to the Buttery Beer Bread on the chili post, and went running to my fridge to see if I had a stray bottle of beer. Eureka! A bottle of Harp Lager in the bottle shelf of my fridge drawer. And so I made this bread.

    Oh. Em. Gee. The house smelled SO good! I had to sneak a piece before the chili was done – I am singing hosannas to this bread! It’s as dangerous as being in the open ocean while the charter boat captain chums the water around you – and you’re not in a shark cage.

    Resistance is futile.

  66. Wendy

    It was yummy, easy, and looked just like yours when it came out of the oven! Great texture and we decided it would be fabulous made in a dutch oven camping. Only bad thing? It’s SO filling so you can’t eat much! :) Thanks for the recipe!

  67. Nikki @Pennies on a Platter

    How did I miss this the first time around in 2009?? Maybe you thought you were a nobody back then, but you were a somebody to me! awwww!! sappy sap! haha!! I love that even though I’m pregnant I can still have this beer bread and it’s EASY?? What a great life!

  68. Haley @ Cheap Recipe Blog

    Oh yuuuum! I need to make this soon. It looks delicious.
    Cute blog, by the way! Glad I stumbled upon it.

  69. Ann Mc

    SOLD! I’ll be trying this in the next day or so! It was so much fun to read, I had to read it out loud to my hubby….and he’s sold, too!

  70. Rachel Cooks

    I bet this ships well. Just sayin’.
    PS: I love Shiner Bock. Man…I could really go for one right about now!

  71. Angela

    Wondering could you tell me what a stick of butter is in weight? Im in the Uk so I dont know what weight it is. Thanks

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      1 stick = 1/2 a cup = 8 tablespoons!

      And since a pound of butter has 4 sticks in it here in the US, I would go with 1 stick being 4 ozs.

      Hope this helps!

  72. Erin @ Texanerin Baking

    That looks like the most incredible beer bread ever. And I LOVE beer bread! Definitely making this when we have people over. I know I won’t be able to behave myself around it.

  73. Sarah in Miami

    I just made this using a raspberry wheat beer and it is sensational! I’ve already had 3 slices…don’t judge.

  74. Alaina @ Fabtastic Eats

    oh my! this sounds incredible! Im making chile for monday night football this coming week…Pats vs Texans! ;) This bread will definitely be an accompaniment!

Thank You For Being Here!

Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.