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Easy 4 Ingredient Beer Bread

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This EASY Beer Bread recipe is one of the easiest quick bread recipes around and one I share often! Using just 4 common pantry ingredients, 5 minute prep, no rise time and less than an hour to bake. It’s the perfect bread for every meal, BBQ, or hearty dinner.

I love bread, all kinds, perhaps it’s because I’m ¼ Italian and ¾ German? Can you blame your heritage for your love of something?

This recipe for easy Beer Bread will become a go-to recipe for a quick bread to go with any soup or stew or other comfort food. The best part, you probably have all the ingredients in your pantry!

If you love delicious breads and rolls, you might try these other fabulous homemade breads; Beer Cheddar Popover Muffins, Easy Yeast Rolls, or this wonderful Russian Black Bread.

Close up of beer bread with two pieces sliced on a cutting board with serrated knife.


Ingredients for Beer Bread. Left to right. Beer, Flour, baking powder, salt, sugar and butter.

What is the Best Beer to use for Beer Bread

Your choice! Different beers impart different flavors; I’d love to hear what your favorite is for this bread.

Darker beers yield a stronger, more robust beer taste, and lighter is well, lighter. Honestly, I’m not terribly picky when it comes to bread, especially if it’s homemade and hot from the oven!

Except raisins, please don’t put raisins in my bread, or my oatmeal, or my cookies — I have a thing with cooked raisins.

Top down shot of beer bread sliced on a cutting board with an overflowing glass of dark beer on the side.

Anyway, the darker the beer the darker the bread will be, literally and have a stronger taste and the lighter the beer the lighter the taste and the color of the bread. 

Pouring beer into beer bread ingredients in glass mixing bowl.

Tips for the Best Beer Bread

  1. Instead of making one large loaf of easy beer bread, split it up, making 4 small mini loaves (using mini loaf pans).
  2. The alcohol cooks out during baking, so it is safe for kids and non-drinking adults alike, but if you feel more comfortable, use non-alcoholic beer OR try ginger ale or ginger beer (non alcohol type).
  3. Add shredded cheese, chopped green chilis (drained), herbs (try dill, yum!) during your mixing process to add a variety.
  4. Wrap cooled leftover loaves in foil, place in freezer baggie and freeze until desired use. To reheat, remove from baggie and place foil wrapped loaf into a preheated 250° oven for 20-30 minutes.
Using a wooden spoon to smooth the top of beer bread batter into a loaf pan.

In a large mixing bowl add all-purpose flour, sea salt, all natural cane sugar and baking powder; stir together with a whisk. Stir in ¼ cup melted butter.

Close up image of sliced beer bread with loaf and a few slices.

Slowly pour beer into flour mixture; stirring gently while you pour. It will foam up and your mixture will be lumpy, sticky and thick. Spoon into prepared loaf pan or 4 mini loaf pans and smooth top(s) down with spatula.

sliced beer bread with a mug of dark beer | via @thefreshcooky

Bake your Easy Beer Bread for 20-30 minutes for mini loaves, 55-1 hour for full size loaf pan, until toothpick comes out clean.

During the last 5 minutes of baking, remove from the oven and brush the top of the loaf(s) with remaining melted butter, return to the oven. (Optional, but worth it)

Let cool for 10 minutes then invert pans to remove bread, slice and serve immediately.

top down shot of a loaf of beer bread with two slices. A striped tea towel lies underneath and over a cutting board with a glass of dark beer in the foreground.

Recipes that pair well with beer bread: 

Pinterest image for Easy beer bread.

Sharing this week on Weekend Potluck, check it out!

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Easy Beer Bread

Author: Kathleen Pope
4.34 from 3 votes
This EASY Beer Bread recipe is one of the easiest bread recipes around. Using just 6 common pantry ingredients, no rise time and less than an hour to bake. It’s the perfect bread for every meal, BBQ, Picnic, Cookout or Party! 
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Bread
Cuisine American
Servings 12 slices. 1 large loaf or 4 mini loaves
Calories 210 kcal


  • 3 cups all-purpose flour
  • ¼ cup sugar, I use unbleached, organic
  • 3 tsp baking powder, or 1 Tablespoon
  • 1 tsp salt
  • 12 oz beer, can or bottle of your favorite
  • ½ cup melted butter, divided


  • Preheat oven to 375°F. Butter or use non-stick spray on a large loaf pan or 3-4 mini loaf pans.
  • In a large mixing bowl, mix flour, baking powder, salt and sugar together using a whisk. Add ¼ cup melted butter and stir into mixture. Add beer, slowly, it will foam up, then stir gently. Dough will be very sticky, thick and a little lumpy.If desired, add herbs (try dill 1 tsp), and/or 1 cup shredded cheese (your choice) and/or 1 can of diced green chilis (drained) and stir in. Scoop evenly into loaf pan(s) and smooth top.
  • MINI LOAF PANS bake 20-30 minutes for FULL size loaf pan, bake 55-1 hour, until toothpick inserted comes out clean. During last 5 minutes of baking brush on balance of melted butter, return to oven.
  • Allow to cool on rack 5-10 minutes before removing bread from pan. Enjoy immediately with butter or
    cool completely
    and freeze or refrigerate leftovers. Leftovers may be wrapped in foil, frozen in freezer baggie. To reheat, place foil wrapped loaf in 250 degree oven for 20-30 minutes.

✱ Kathleen’s Tips

All beers work! Try your favorite! Darker beers yield a stronger, beer taste.
All alcohol cooks out during baking process, so safe for kids and non-drinking adults.
If using dark or glass loaf pans, reduce heat by 25°F and bake until toothpick comes out clean.


Serving: 1 slice Calories: 210 kcal Carbohydrates: 29 g Protein: 3 g Fat: 8 g Saturated Fat: 5 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 2 g Trans Fat: 0.3 g Cholesterol: 20 mg Sodium: 362 mg Potassium: 44 mg Fiber: 1 g Sugar: 4 g Vitamin A: 236 IU Calcium: 67 mg Iron: 2 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!
A mug of dark beer with beer bread sliced behind. thefreshcooky.com
Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.

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