Learn how to make a quick bread classic with this homemade beer bread recipe. Using just 6 ingredients and one mixing bowl, this rustic loaf is easy to make for game day or a cozy snack.

beer bread on a wood serving board with butter and glasses of lager
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Back in college (more years ago than I care to admit!), one of the first breads I made in my tiny apartment kitchen was Beer Bread. It was an easy recipe that didn’t require proofing or kneading, and my friends always devoured it.

With its lightly-sweet flavor and buttery, craggy crust, beer bread is a classic loaf. I keep the recipe in my back pocket for when I need a fuss-free and delicious bread for snacking or casual entertaining.

flatlay showing an open bag of all purpose flour, measuring cups filled with flour and sugar, and 5 different bottles of beer

What You’ll Need From the Pantry

With only 6 ingredients, Beer Bread is one of the simplest breads you can make. You’ll need all-purpose flour, baking powder, table salt, sugar, beer, and melted butter. That’s it!

What Kind of Beer Is Best for Beer Bread?

The type of beer you use is entirely up to your personal preferences and how much you want to taste it in the baked loaf. My friends and I prefer lighter-tasting, crisp, lager-style beers and Belgian-style witbiers in bread.

I find that more strongly-flavored beers, or those that are very hops-forward, can overpower the loaf when baked. In some cases, they can also make the bread taste too bitter. With that in mind, I tend to stay away from brews like IPA’s and strong stouts for this recipe.

Want to learn more about bitterness in beer? This article from Craft Beer Joe, Hoppy vs. Bitter: Understanding the Difference, is an interesting read!

I’ve made beer bread with everything from craft beers (Allagash White, Moosehead, etc.), to commercial beers like Heineken, Miller Highlife, and Samuel Adams Boston Lager (which we found lends more of a pronounced aroma than others on the list, and didn’t make our favorite loaf).

For the mildest beer flavor in your bread, use a light beer, such as Miller’s Lite, Coors Light, or Bud Light.

For a twist from the classic, you can also make this beer bread recipe using seasonal brews. We have fun in the fall making loaves with pumpkin ale and hard cider.

Really, the best way to determine the beer you like best for your beer bread is to jump in and try a loaf with your favorite bottle! If the flavor is too strong, bitter, or fruity, you’ll know that you need to move to a different brew.

collage of three process shots showing the dry ingredients for beer bread, pouring beer into the batter, and drizzling butter over the top of the batter in a loaf pan

Tips for Making The Best Beer Bread

Making beer bread is about as easy as it gets: 1.) whisk together the dry ingredients, 2.) mix in the beer, 3.) pour melted butter over the batter in a loaf pan, and 4.) bake.

While beer bread has a dense and chewy crumb by nature, I’ve had loaves that sadly turned out too tough. Over the years, I’ve found that a few tips will ensure the best textured (and best tasting) loaf.

  1. Sift the flour. I always use a “spoon and sweep” method for measuring my flour (i.e. spoon the flour into the measuring cup and sweep the top with the straight edge of a butter knife). For beer bread, I find that sifting the flour before measuring it out creates the best crumb.
  2. Use room temperature beer. It will give you a better rise and baked texture than a bottle straight out of the fridge.
  3. Don’t over-mix the dough. When you add the beer, you want to just mix it in enough so the dry ingredients are moistened and everything is incorporated. (This usually takes about 5 or 6 turns in the bowl with my wooden spoon or spatula.) A few dry streaks are okay. Overworking the dough will yield a too-dense loaf.
baked loaf of beer bread in a gold loaf pan on a wooden board with a white and blue checked napkin

Common Questions About Beer Bread

Q. Can I use other sweeteners instead of granulated sugar?

A. Sure! I’ve made this loaf with light brown sugar, honey, and maple syrup (especially delicious with a pumpkin ale during the fall).

Just as with the granulated sugar, add anywhere from 1 to 4 tablespoons of any of these natural sweeteners, to your personal preferences.

Q. Why do you specify a range for the sweetener quantities?

A. So you can customize the loaf! You can make beer bread with just a hint of sweetness or more, depending on the flavor you like best and how you’re going to serve it.

For instance, you might want to make the bread a little less sweet to serve with a soup or stew than if you were going to have the slices on their own, as a snack.

The amount of sweetener can also depend on the type of beer you’re using. Some beers (or hard ciders) have more of a natural sweetness to them that will need less added sugar in the bread.

Q. I see a lot of recipes that call for self-rising flour. Can I use it here?

A. Yes. I don’t typically keep self-rising flour in my pantry, so I wrote the recipe using all-purpose flour, baking powder, and salt. To substitute self-rising flour, omit the baking powder and salt.

a slice of beer bread next to the baked loaf on a black cooling rack, spread with softened butter

Serving and Storing Beer Bread

I like to serve beer bread just slightly warm with a smidge of softened or whipped butter (usually salted). When I’m going for a sweet treat, I’ll add a drizzle of honey, or use honey or maple butter.

Savory beer bread is great with chili on game day (we love it alongside my Instant Pot Texas-Style Chili), a hearty bowl of soup, cut into cubes to serve with dips, or just on it’s own for an easy, home-baked snack.

I do find that beer bread is best the day it’s made. It can get a little heavy on day 2 and beyond.

That said, if you’re going to store leftovers, wrap the loaf tightly in plastic wrap (make sure they’re cooled fully) and store at room temperature to enjoy on a second day. For the best texture and flavor, I like to re-warm the loaf in the oven at 350 degrees F, wrapped in foil.

My friends and I haven’t liked the texture of beer bread that had been frozen. This is a recipe that we prefer to make and serve it fresh.

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5 from 12 votes

Classic Beer Bread

Beer Bread is a classic quick bread that's great for casual entertaining. It's lightly-sweet, buttery, and delicious served as an appetizer, snack, or side.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 slices

Ingredients

  • 3 cups sifted all-purpose flour (I use King Arthur) , 350 grams (measured with the spoon-and-level method after sifting)
  • 1 tablespoon baking powder , (12 grams)
  • 1 teaspoon table salt , (6 grams)
  • 2 to 4 tablespoons granulated sugar , (25-50 grams), depending on how sweet you like your bread
  • 12 ounce bottle of beer , room temperature
  • 2 tablespoons butter , melted (28 grams), plus additional for greasing the loaf pan
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Instructions 

  • Preheat oven to 375 degrees F. Butter a 1 pound (8 1/2" x 4 1/2" x 2 3/4" high) loaf pan.
  • In a large bowl, whisk together flour, baking powder, salt, and sugar. Pour in beer and stir just to combine. For a tender bread, don't over-mix. Batter will be thick and won't have a totally smooth appearance.
  • Spoon batter into the prepared loaf pan and spread it out so it reaches all four corners. Drizzle with the melted butter.
  • Bake for 35-55 minutes, until the top is golden and a cake tester inserted into the center of the loaf comes out with just a few moist crumbs attached. (Baking time will depend on the heat conductivity of the pan you're using, as well as your oven; my loaves most often take 40-45 mintues.)
  • Let the bread cool in the pan for 5 minutes before inverting onto a wire rack. Slice the bread when it's just slightly warm or room temperature and serve.

Video

Notes

The bread is best enjoyed the day it’s baked, but can be stored at room temperature for an extra day. Wrap it tightly in plastic wrap or store in an airtight container. To refresh the loaf, wrap it in foil and warm it for 8-10 minutes in a 350 degree F oven.
For substitutions, see the FAQ’s above.
For tips on choosing a beer to make this bread, see the Beer Types section above.

Nutrition Estimate

Serving: 1slice | Calories: 227kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 319mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 87IU | Calcium: 52mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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24 Comments

  1. Erin G says:

    Love this recipe! I used to work for a catering company years and years ago and beer bread was a staple on our bread boards. I have been trying to find a good recipe like it and this is it.
    I have used a lot of different beers and it always works.
    Usually make as a loaf, but have made in silicone muffin liners too.
    Great as it is, or we add some grated sharp cheddar and sliced green onions to the dry ingredients and top with flakey salt before going in the oven.

    Thank-you!

  2. JoAnn says:

    Made this last night instead of biscuits for our “breakfast for dinner night”. It was a huge success and everyone loved it! It was so easy to make too. Delicious right out of the oven slathered in butter! This will become a regular addition to many meals in the future.

  3. Melanie A Crouch says:

    I love this bread. Everytime I make it, it’s a treasure in my house. I also get requests for it. I add tequila and jalapenos to it and our Landscapers love, love it. Amazing recipe. thank you ๐Ÿ’ž

  4. Amy says:

    Never have used the same beer and it turns out great every time! Iโ€™ve made it plain and experimented with adding herbs ~ yummy, yummy. Simple, on-hand ingredients makes this a true go-to bread. Hope I never loose the recipe!

  5. Marilyn Boustead says:

    I made a batch and spread it in a jelly roll pan. After I baked it, I let it cook for about 10 minutes, then spread spinach artichoke dip on top with about 3 Tablespoons of paremsean-reggiano grated cheese. There it back in the over for 10 minutes. My Bunco gal-pals loved it!

    1. Wendy Easton says:

      Love this bread. Don’t even want rolls or biscuits anymore..lol! Last night, I decided to slice up the bread and cover each one with butter, garlic powder and parsley and put in the oven till golden. It comes out crunchy and absolutely delicious! Toasting an already great bread turns it addicting. You will not be disappointed. ๐Ÿ™‚

  6. Hannah Ziemer says:

    Lives up to its name, this beer bread truly is quick and easy! Perfectly chewy and soft with a crispy outer texture. So good!

  7. Laura says:

    Daughter-in-law made this bread today I followed the recipe and I loved it I made another batch and I altered it with one and a half teaspoons Mrs dash Southwest chipotle seasoning a cup of shredded cheddar cheese and it was absolutely amazing

    1. Hannah Ziemer says:

      Good idea! Doing that next time!

  8. Mike Jeansonne says:

    Tried this recipe last night. Used Yeungling Hershey Porter. It was wonderful!! Makes a great breakfast bread.

  9. Amy Lawson says:

    This bread recipe is AMAZING!!!! I needed a good quick bread for a pasta meal I was making. This one did the trick. It’s quick, easy to make and quite tasty! I have been making it all summer and I HIGHLY recommend it.

  10. Kylie says:

    This bread has become a household favorite! My family is especially fond of it with Sprite instead of beer. I initially prepared the honey butter based on your recommendation and am so glad I did (now itโ€™s become a necessity that I always serve them together). Thank you!

  11. Terri Lee Phillips says:

    I have made this bread about 5 times now. I’ve used Blue Moon Mango, Pumpkin and regular beer. It always turns out yummy!
    Thank you!

  12. Tracy says:

    I quickly threw this together as I made a soup for dinner. It was amazing and everyone loved it!

  13. Kelly says:

    Want to make this tomorrow, do you measure 3 cups and then sift the flour? Or use 3 cups of sifted flour?

    1. Amanda Biddle says:

      Hi Kelly,
      Sift the flour and then measure it. In general, the order of the word “sifted” will indicate when to measure. If it says, “3 cups sifted flour”, sift then measure. If it says “3 cups flour, sifted,” measure then sift. Hope that helps!

      1. Luquita says:

        Thanks for this info. I have always wondered about the wording in some recipes.

  14. Brittany Weger says:

    Great bread. I’ve tried it with all kinds of beers and every time it’s amazing. For this cold weather definitely try it using Leinenkugel’s Harvest Patch Shandy beer! Sooooo good ๐Ÿคค the beer is pumpkin-y and a tad bit sweet and just makes a delicious winter bread

  15. Selina says:

    This recipe, with the tips and tricks worked great!! Thank you :) third time trying to make beer bread and this recipe worked way better and it turned out lovely! Very easy and minimal dishes :) Iโ€™m going to add garlic and herds next time for a twist
    Cheers!

  16. Angie A says:

    Was looking for a quick bread that I could make with my limited pantry supplies. Oh my gosh, was this beer bread AMAZING! Husband, daughter and son-in-law ate the entire loaf at dinner! I used a local craft Octoberfest beer; canโ€™t say enough how easy and delicious this was. Thank you for a simple and delicious recipe!

  17. Andrea says:

    This was so easy I was sure it couldnโ€™t possibly be great… holy moly itโ€™s sooo amazing!! I had it thrown together in minutes and it was so delish! Not crumbly or dry or chewy AT ALL. Please do yourself a favor and make it!

    1. Amanda Biddle says:

      Iโ€™m so glad you enjoyed it as much as we do, Andrea!

  18. Lisa says:

    My beer bread batter was very runny. Any tips? I mix the dry ingredients and then added some angry orchard hard cider gradually. I did use a stand mixer.

    1. Amanda Biddle says:

      Hi Lisa,
      Iโ€™d recommend double checking the weight measurement of your flour. Weโ€™ve never had a runny batter with this recipe. Also, the batter should not be made in a stand mixer. Mixed gently by hand, it should be thick and not totally smooth, as shown in the demonstration video. Good luck!