Making bread is a trend that’s “on the rise,” and this easy recipe yields loaf perfect for dipping, sandwiches, or toast and jam! No yeast required!

If making homemade baked bread isn’t in the schedule but the bread box is empty, we’ve got you covered! Beer bread makes a perfect crusty loaf in about an hour, using just 5 ingredients!

Sliced Beer Bread

Why We Love Beer Bread

Beer bread requires no yeast (except for the yeast already found in beer.) So “no knead” to look any further! (Pardon the half-baked puns, we’re on a roll today!)

In all seriousness, this bread really requires no kneading, and no rising time.

With just a few ingredients, it’s super simple.  Or, get creative and add in honey instead of sugar, or even cheese and bacon to customize!

Beer Bread ingredients

Ingredients & Variations

Flour: This recipe uses self-rising flour to make it quick and easy.

No self-rising flour on hand? No problem, I’ve included directions for all-purpose flour too!

Beer:  Adds to both the leavening and the flavor profile of this bread. Dark beer yields deeper flavors, while light beer makes for a 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 fool-proof.

  • Try adding in some shredded cheese, or add extra honey to make a sweetbread!
  • Chopped jalapenos or chilies will spice things up!
  • Rosemary, sun-dried tomato, and olive oil for an Italian style bread!

two images of beer bread being prepared and after baking in a loaf pan.

How to Make Beer Bread

Super simple and always successful, this is one bread that doesn’t require a long turnaround!

  1. Combine wet and dry ingredients (per recipe below).
  2. Spread into a greased loaf pan.
  3. Bake and enjoy.

That’s all there is to it! Serve with soup or a yummy bruschetta for the perfect side dish or appetizer!

Beer bread in a loaf pan

Tips for Success

  • Can children eat beer bread? Unless it’s an allergy concern, it shouldn’t be a problem. Most, if not all of the alcohol cooks out, leaving behind the yeasty and savory flavors.
  • Mix the dough well, but don’t go crazy. Unlike making bread with yeast, too much mixing may make it too dense.
  • Don’t skip the salt & sugar and don’t skimp on the butter or the bread will not have any flavor.
  • Bake until a toothpick inserted in the center comes out clean. Watch carefully and don’t overcook it.
  • Keep bread tightly wrapped or in an airtight container on the counter to prevent it from drying out.

Sliced beer bread topped with jam

More Quick Breads

Did you love this Beer Bread? Be sure to leave a rating and a comment below!

a slice of beer bread beside the loaf
4.96 from 48 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Beer Bread

Made with no yeast, no kneading, and no rise time, this easy beer bread is ready for the oven in no time!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices


  • 3 cups self-rising flour or all purpose flour with baking powder, see notes
  • 3 tablespoons sugar
  • 12 ounces beer room temperature
  • 1/3 cup butter melted
  • 1 teaspoon salt


  • Preheat oven to 375°F. Grease an 8"x4" loaf pan.
  • Place flour and sugar in a bowl and whisk very well.
  • Add remaining ingredients and mix well.
  • Pour into prepared loaf pan.
  • Bake 50-60 minutes.
  • Cool before slicing.


Self-rising flour can be replaced with 3 cups of all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder.
Beer can be replaced with seltzer water but the beer adds flavor so you will want to add additional seasonings.
This bread lends itself well to additions including seasonings, onions and cheeses.
Mix the dough well, but don't go crazy. Unlike making bread with yeast, too much mixing may make it too dense.
Don't skip the salt & sugar and don't skimp on the butter or the bread will not have any flavor.
4.96 from 48 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1slice | Calories: 182 | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 144mg | Potassium: 39mg | Fiber: 1g | Sugar: 3g | Vitamin A: 158IU | Calcium: 7mg | Iron: 1mg

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

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Sliced beer bread with writing
Close up of sliced beer bread with writing
Beer bread sliced with writing
Top image - sliced beer bread. Bottom image - baked beer bread in a loaf pan


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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?

    1. 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.

  2. 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

  3. 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.

  4. 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.5 stars

  5. I’m a fan of Homemade Beer Bread. Have made it for many years. Never put any Salt into it before.

  6. 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!5 stars

  7. 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!

    1. For this recipe we use unsalted butter. Adding rosemary sounds like a delicious idea! Thanks for sharing Chris.


  9. 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.3 stars

  10. 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!!5 stars

  11. 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.5 stars

    1. 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.

    1. 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!

    1. 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!

  12. 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?

    1. The salt in the ingredients list is in addition to the salt listed in the notes if making your own self-rising flour.

  13. 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.5 stars

    1. 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!