Buttery Beer Bread

Prep 10 mins
Cook 50 mins
Total 1 hr
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This simple, but oh so buttery, Beer Bread recipe is a delicious way to make bread without yeast. It bakes up with a perfect buttery crust and soft, tender inside!

If you like this quick bread recipe, you will also want to try out my recipe for Easy Irish Soda Bread, or the other version of this Beer Bread with bacon in it — Bacon Beer Bread!

Easy Homemade Beer Bread

Quick breads are already beyond easy to make and bake up super – wait for it – quick (I’m here all week folks!). So, you might be wondering what can make them better? How about BUTTER and BEER!?! There is  a full bottle of beer and a full stick of butter in this Beer Bread recipe, but who’s counting, right?

Buttery Beer Bread

This is a recipe I’ve been making and perfecting for over 10-years now. You can trust me when I say, you’re going to love it.

One of the best things about this recipe is that it takes no more than 5 minutes of work from you. Then, you pop it in the oven and in about an hour, you are devouring your buttery Beer Bread – smeared with even more butter (if you can handle it!).

What is Beer Bread?

Beer bread is a quick bread recipe that incorporates an entire bottle of, you guessed it, BEER! The beer acts in place of yeast as the leavening agent, along with baking powder. The alcohol evaporates in the baking process, so it is safe for the kids to enjoy as well.

If you don’t like the taste of beer, don’t go running. It does not taste like you are drinking a bottle of beer. I promise. Instead the beer adds a great flavor to the finished bread!

Recipe Ingredients

The recipe ingredients here are so simple you are sure to have them in your pantry. Seriously, there are only 6 ingredients! You may just need to run out for your favorite lager.

Here’s what you’ll need:

  • all-purpose flour
  • sugar
  • baking powder
  • salt
  • beer
  • unsalted butter

The ingredients for beer bread measured out and ready to use.

How to Make Beer Bread

1. Prep: Preheat the oven to 350°F. Grease a 9×5 inch loaf pan. Line the loaf pan with parchment paper for easy removal (optional).

2. 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.

3. Pour: Pour half of 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.

4. Bake: Bake your beer bread for 50 to 60 minutes, until it’s golden brown and a toothpick inserted in the center comes out clean. Serve your beer bread immediately with a smear of more butter.

A sliced loaf of beer bread.

Tips for the Best Beer Bread

You’re going to love this beer bread, but keep these tips in mind to make sure it is as good as possible:

  • My favorite beer to use in this recipe is Shiner Bock. If you can’t find that, I suggest using a darker beer because it gives the bread better flavor, but a light beer will work in a pinch!
  • You can replace your sugar with honey.
  • Use a sharp serrated knife to slice your bread.
  • For an interesting savory variation, you can mix in herbs and garlic, or green chilies and cheddar cheese.

A stack of beer bread slices topped with butter.

Serving Ideas

This buttery Beer Bread is perfect sliced and served with a dab of butter, but here are some additional serving ideas:

  • Topped with butter and honey
  • Topped with butter and jam
  • With chili or any soup – particularly a chili, veggie or bean soup
  • Along with a stew or pot roast

How to Store

Store this bread at room temperature for about 2-3 days. Make sure you keep it in an airtight container to keep it moist. Resist the urge to put it in the refrigerator. That will actually make your bread go stale more quickly.

Can I Freeze this Bread?

Yes! Simply double wrap it in saran wrap and aluminum foil. You can freeze it for up to 6 months. Let it come to room temp in your fridge before slicing it. Reheat each slice in the microwave for 20 seconds.

You can freeze loaves of this buttery Beer Bread and then use them as holiday gifts!

Two slices of beer bread on a small white plate topped with a pad of butter and a few fresh herbs.

This Beer Bread recipe has been a favorite of ours for over a decade. It’s something we make so often, I don’t even have to look back at the recipe anymore! It’s a recipe that I always have the ingredients on hand for and my family is sure to eat every single bite. 

Please leave a review or comment below letting me know how it turns out for you! 

Yield: 1 Loaf

Buttery Beer Bread

A sliced beer bread loaf topped with butter with a bite taken out.

This Buttery Beer Bread is an fun, easy twist on a classic quick bread recipe. It's made using just a few ingredients and comes out soft and oh so buttery!

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

Ingredients

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 bottle (12 ounces) beer
  • 1 stick unsalted butter, melted

Instructions

Preheat the oven to 350°F. Grease a 9x5 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 more butter, or reheat in the microwave for 20 seconds.

Notes

I used Yuengling (original) this time. I prefer to use Shiner Bock, but the store was out. I would suggest using a darker beer because it gives the bread better flavor, but a light beer will work in a pinch!

Repost from 2009 

Nutrition Information:

Yield:

10 slices

Serving Size:

1 slice

Amount Per Serving: Calories: 238Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 360mgCarbohydrates: 34gFiber: 1gSugar: 5gProtein: 4g

Categories

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Comments

157 Responses
  1. 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:-)

  2. 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

  3. 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?

  4. 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.

  5. 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.

  6. 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.

  7. 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…….

  8. 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

  9. 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.

  10. 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!

  11. 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!?

  12. 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!

  13. 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

  14. 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.

  15. 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?

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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