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!
This post may contain affiliate links. Please read our disclosure policy.
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 minced 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!
Equipment
Ingredients
- 3 cups self-rising flour or all purpose flour with baking powder, see notes
- 3 tablespoons granulated 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.
Have been making this bread for years, it’s one of our favorites
So happy to hear that, Janis!! We love how easy this recipe is to make!
I made this according to your recipe using the substitute for Self rising flour. The loaf came out perfect. It really was a beautiful looking loaf of bread. However the taste was horrible very very bitter. No one could eat it. It went straight into the trash. What a waste. I can’t figure out what went wrong . I weighed the flour & carefully measured the baking powder & used a light beer. Any suggestions?
I am sorry to hear that, Sharon. I am not sure what might have gone wrong. If using a light beer it shouldn’t be very bitter, there is a small chance that it could be from beer that has gone bad. My other thought would have been too much baking powder, but since you measured that carefully it can’t be that. Sorry, I am not of more help, we have never come across that issue before.
I noticed if using AP flour to add 1/2 tsp salt and 4 tsp baking powder. Do I still add the tsp of salt called for in original recipe? For a total of 1 1/2 tsp? Thanks
Hi Donna, yes. If using all-purpose flour you want to add an additional ½ tsp of salt to this recipe.
I have been making this bread for years. My husband calls it Breakfast bread. I double the recipe, use one bottle of beer and add either apple juice, ice tea, orange juice, ice tea or leftover Gatorade. I add raisins, crasins, some brown sugar, cinnamon or pumpkin spice or nutmeg. It is different every time. I know how the batter should look and feel.Every once in a while it doesn’t rise or is not as sweet. We love it. Be creative. It’s fun.
So happy you are loving this recipe! We love your additions. Those sound so delicious!
I have been making this for years and have never used salt. I experiment with many flavors of beer, hard cider, seltzers and pop. All work. Can add garlic, jalapeno, and even cheese…so don’t be afraid to experiment with your favorite spices.
I’m a fan of Homemade Beer Bread. Have made it for many years. Never put any Salt into it before.
I Love this recipe I have been using Self rising flour but today I used 2 cups bread flour and 1 cup all purpose flour and added 1/2 tsp salt and the 4 tsps of baking powder it came out Fabulous Holly you are the Best!
Thank you for the kind words Sandra!
Question on the butter. Do you use salted or unsalted? I used to make this years ago and it was great but lately I can’t seem to get it right. I think I’m not cooking it long enough and that it needs more salt. I add rosemary to mine cause my fam loves rosemary bread. I just want to make a great batch:)
Thanks for sharing your recipe!
For this recipe we use unsalted butter. Adding rosemary sounds like a delicious idea! Thanks for sharing Chris.
ABSOLUTELY MOREISH ALL THE FAMILY LOVED IT GOING TO BE A FAMILY FAVORITE HAD HOMEMADE CARROT AND CORIANDER SOUP WITH IT WILL BE MAKING MORE OF THIS BREAD.
I must say it was awfully salty to hubby & me. I even used unsalted butter… Great easy to make loaf though, so I’ll definitely try again, but will use half the amount of salt.
Amazing! Turned out so good and nothing is better on a cold fall day then the smell of baking bread and a Halloween old time radio show. I added garlic, mozzarella cheese, chopped jalapeños and habaneros from the garden and it was fabulous. I’m quarantined and didn’t have baking powder or self rising flower so I found a substitution online using baking soda and lemon juice and it worked perfectly. Thank you!!
I love your additions MC!
Easiest bread recipe I’ve ever made. It turned out almost exactly as the picture. I added 1 cup of shredded old cheese to the batter. It turned out amazing. This will be on my regular rotation.
I’m so happy to hear that John!
I love the recipes that you make on here
Thank you Betty
Looks amazing. Don’t you think 4 tsp of baking powder is too much …?
This recipe has worked well for us as written. Enjoy!
Has anyone tried this with whole wheat flour?
I replaced half a cup all purpose with white whole wheat … A bit crumbly, but then again I can never wait for bread to cool.
I’m going to try this with a
Guinness dark.
Have you ever tried baking this bread in a dutch oven?
I haven’t tried this in a dutch oven. The dough is more of a batter than a dough so I’m not sure how it would hold up. Let us know how it goes!
What kind of beer do you recommend?
That will depend on your preferences Jennifer! Dark beer yields deeper flavors, while light beer makes for a lighter-tasting bread. I think both are great, so I just use whatever I have on hand!
Cant wait to make the beer bread! Looks so good. Thanks for sharing. Ginny
It’s so simple and delicious Ginny! You’ll love it :)
When using AP flour do you add the additional 1/2 salt on top of the salt that is already in the recipe? Or is the 1/2 salt the only salt you use when using AP flour?
The salt in the ingredients list is in addition to the salt listed in the notes if making your own self-rising flour.
Hi Holly, I made this yesterday and it was/is delicious. But I had problems with it breaking apart/crumbling when I cut it, long after it was cool. I followed the recipe exactly, though I had to make the self-rising flour. The only other slight change I made was to brush some butter on the top. I had seen that in another beer bread recipe. Any ideas? I want to make it again. Yum.
Hi Wendy, while we do recommend you mix the dough well, too much mixing may make it too dense and crumbly. Another reason it may be crumbly is too much flour in the recipe, you can check out our how to measure flour guide for more information on that. Hope that helps!