If making homemade baked bread isn’t in the schedule but the bread box is empty, we’ve got you covered!
This homemade beer bread recipe makes a perfect crusty loaf in about an hour, using just 5 ingredients! No yeast is required!
This easy recipe yields a loaf perfect for dipping, sandwiches, or toast and jam!
Why We Love Beer Bread
- Beer bread requires no yeast, beer acts as the leavening agent in this recipe.
- This bread really requires no kneading, and no rising time.
- With just a few ingredients, it’s super simple.
- Get creative and add in seasonings, spices, or even cheese or bacon to customize!
Ingredients & Variations
Flour: This easy beer bread recipe uses self-rising flour to make it quick. If you don’t have self-rising flour, I’ve included directions for all-purpose flour in the notes!
Beer: Beer helps this bread rise, and it also adds flavor. Dark beer, like stouts, have a deep flavor, while light beer makes for lighter-tasting bread. Both are great; just use what you have on hand!
Flavorings: This beer bread is a terrific recipe to experiment with since it’s practically foolproof.
- Try adding in some shredded cheese, or add extra honey to make a sweetbread!
- Chopped jalapenos or chilies will spice things up!
- Dried herbs like thyme or rosemary with some chopped sun-dried tomato, a clove of minxe garlic, and parmesan make an Italian-style bread!
How to Make Beer Bread
This is a super simple homemade bread recipe, and the prep is really fast.
- Combine wet and dry ingredients in a large bowl (per the recipe below).
- Spread into a greased loaf pan.
- Bake and enjoy.
That’s all there is to it! It’s great with butter and jam or served with stew or soups for dunking and dipping. Serve with soup or a yummy bruschetta for the perfect side dish or appetizer!
Storing Beer Bread
- Store beer bread in an airtight container or a resealable plastic bag for up to 3 days at room temperature. It is best eaten within 24 hours.
- To freeze beer bread, wrap it tightly with plastic wrap and then place it in a freezer bag or container for up to 3 months.
- Thaw at room temperature for a few hours before serving or warm the bread in the microwave or toaster.
- Leftover beer bread can be used to make croutons, breadcrumbs, or even breakfast casserole.
More Savory Quick Bread Recipes
We often think of quick breads as banana bread or zucchini bread but quick breads can be savory as well.
Did you love this Beer Bread? Be sure to leave a rating and a comment below!
Easy Beer Bread
Equipment
Ingredients
- 3 cups self-rising flour or all purpose flour with baking powder, see notes
- 3 tablespoons sugar
- 12 ounces beer room temperature
- ⅓ cup butter melted
- 1 teaspoon salt
Instructions
- Preheat oven to 375°F. Grease an 8″x4″ loaf pan.
- In a medium bowl whisk self-rising flour and sugar until well combined.
- Add beer, melted butter, and salt. Stir to combine.
- Pour the batter in the prepared loaf pan. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool before slicing.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Bread, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I have a 12 0z. bottle of hard apple cider. Would that work instead of beer?
That should work just fine Pamela! If you try it I would love to hear how it turns out!
This was a very good bread. I just wish it was a little less sweet. And, since I live alone, there is NO WAY I can eat an entire loaf of bread in THREE days. I made it last week and I’m still eating it. I just wish it would have come out a little darker.
Hi! I’m planning on making this bread this weekend. I will be using AP flour since I rarely have self rising flour. I would just like clarification on adding the salt… the recipe calls for 1 tsp of salt when using self rising flour. The note for AP flour says add a 1/2 tsp salt. Is this in addition to the 1 tsp for a total of 1.5 teaspoons or will I be reducing the salt to a 1/2 teaspoon total? Thank you!
And btw, I love your recipes!!!
Yes, you will use a total of 1.5 teaspoons Dana. Enjoy!
We did enjoy it! I made it yesterday to bring to a friend’s for a St. Patrick’s day dinner & hangout. I ended up just getting the SR flour. I didn’t add anything extra like cheeses or seasonings, but I did make your beer cheese dip which came out perfectly too! We dipped the bread in the cheese and it was great! I used Yuengling beer for the bread and Kona Longboard for the dip. I’m actually making the bread again tonight! I’m going to use Guinness Stout and add some cheddar cheese. Next time I’m going to make with jalapeno! Thanks for sharing your amazing recipes! I always look forward to your emails with recipes to try!
Thank you for sharing the results Dana! I am so happy to hear you enjoyed this recipe!
This sounds wonderfully easy. Can I substitute fresh rosemary for dried? Also, I am wondering how it would be with pesto. I guess I’ll just have to try that. Thank you for sharing the recipe!
I haven’t tried either but I think the fresh rosemary should work just fine! If you try it I would love to hear how it turns out Karren!
very easy and very good
This is my go to base for a quick loaf of bread now. I make dessert breads by using apple flavored beer brown sugar instead of white and adding apple pie spice. I make a garlic bread loaf by using garlic butter instead of original butter, and garlic salt I sprinkle the top with a shredded parm.
I plan to make a chocolate loaf later using Guinness adding some Dutch dark cocoa and a few chocolate chips.
The recusing a perfect base and lend very well to some basic additions! Thanks so much!
Oh wow, Cade! Those all sound too delicious! Thank you for sharing your additions.
This recipe works well without beer. I had one of those “sorry, honey, I drank the last beer” moments last weekend. Since I had already whisked the flour & sugar together I looked through the pantry & found a can of Coke. It fizzed up beautifully & saved my day. The bread was ever so slightly sweet, but not so much that I couldn’t make sandwiches with it. Has anyone ever tried using brown sugar rather than white? Today I am making a garlic loaf. We like really garlicky bread, so I put a tablespoon of minced garlic in with the butter as I melted it, and also substituted garlic salt for the salt. It is in the oven now, and it smells heavenly!
I haven’t tried it with brown sugar, but maybe another reader can help you! Thank you for sharing Charisma!