This EASY Beer Bread recipe is one of the easiest quick bread recipes 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’ve been making this beer bread for decades—before I even liked beer! It’s one of those trusty old standbys I always keep in my back pocket. The best part? Just a few pantry ingredients and 5 minutes of prep. No yeast, no kneading—just stir, bake, and enjoy that fresh bread smell in your kitchen.
I’ve made this loaf more times than I can count, paired it with everything from stews to brunch. Over the years I’ve tested little tweaks, swapped out different beers and shared it with many happy taste-testers. You can count on this one to turn out perfect every time.
Whether you’re making it for the first time or the 50th time, this easy beer bread is a recipe you’ll want to save—and share.
Easy Beer Bread Ingredients
- All-Purpose Flour: I prefer using unbleached, organic flour for a more wholesome loaf, but any all-purpose flour will work just fine.
- Sugar: I typically use all-natural cane sugar for a slightly richer flavor, but regular white sugar works just as well.
- Baking Powder: This is your leavening agent, giving the bread its rise. If you’re at high altitude, you might need a ¼ teaspoon less.
- Kosher Salt: A touch of salt balances the sweetness and brings out the flavors—kosher salt is my go-to.
- Beer: Use your favorite beer here, remember the flavor of the beer will shine through, so make sure you like it.
- Salted Butter: Melted and divided—some goes into the batter, and the rest is poured on top for that irresistible, buttery crust.
Get the full recipe in the recipe card below.
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.
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.
How to Make Beer Bread
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.
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.
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.
Tips for the 4-Ingredient Beer Bread
- Instead of making one large loaf of easy beer bread, split it up, making 4 small mini loaves (using mini loaf pans).
- 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).
- Add shredded cheese, chopped green chilis (drained), herbs (try dill, yum!) during your mixing process to add a variety.
- 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.
Recipes that pair well with beer bread:
- Best Beef Stew
- Broccoli Cheese Soup
- Sunday Pot Roast
- Italian Wedding Soup
- Best Bacon Beef Minestrone Soup
- Beer Cheese Soup
- Bangers and Mash
- Shepherd’s Pie
How to Store Beer Bread
Cool your bread completely before storing in any way:
On the Counter: Just wrap it up tightly in plastic wrap or pop it into an airtight container, and it’ll stay good for about 3 days. Try to keep it out of the fridge—that tends to dry it out faster (weird, I know, but it’s true!).
Freezing Tips: This bread actually freezes really well! Just make sure it’s fully cooled first. Then wrap the whole loaf—or even better, individual slices—in plastic wrap, followed by a layer of foil. Toss it into a freezer bag and stash it in the freezer for up to 3 months. When you’re ready to enjoy it again, let it thaw at room temp. If you froze slices, you can warm them up in the toaster or oven—super easy!
Reheating: To bring leftover bread back to life, wrap it in foil and warm it in a 300ºF (150°C) oven for about 10–15 minutes. It’ll taste (and smell!) like you just pulled it out of the oven.
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Equipment
Ingredients
- 3 cups all-purpose flour I use unbleached, organic
- ¼ cup sugar I use all-natural cane sugar, regular white sugar may be used.
- 3 teaspoons baking powder 2 ¾ for high altitude
- 1 teaspoon kosher salt
- 12 ounces beer can or bottle of your favorite, note that the flavor of the beer will impact the loaf.
- ½ cup salted butter melted, divided
Instructions
- Preheat oven to 375°F (190°C). Butter or use spray with oil a large (9×5) 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. Scoop evenly into loaf pan(s) and smooth top.3 cups all-purpose flour, ¼ cup sugar, 3 teaspoons baking powder, 1 teaspoon kosher salt, ½ cup salted butter, 12 ounces beer
- If desired, add herbs (try 1 teaspoon dill, or your favorite herb), and/or 1 cup shredded cheese (your choice) and/or 1 can of diced green chilis (drained) and stir in.
- 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 remaining 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. .
Notes
Nutrition
P.J. Coldren
Can one use Demerara Cane Sugar in beer bread?
Hi PJ, You could, but I would maybe pulse it in a food processor or blender real quick to break down the crystals a bit, I don’t think they would “melt” into the dough quite like granulated sugar would, but I bet the flavor would be great! Let me know how it turns out!
P.J. Coldren
I’ll try it using the blender and see how it goes. Thanks . . .
Let me know how it goes!
vicki crowser
New to your blog – LOVE beer bread and am anxious to try your recipe – thank you for sharing.
JOY,
Vicki
Welcome, welcome soo very glad you are here!!
Lynn Spencer
I can just imagine how tasty this will be with a pot roast! Pinning for future reference.
Miz Helen
We featured your awesome post at Full Plate Thursday,454! Thanks so much for sharing your talent with us and hope you will come back soon!
Miz Helen
Miz Helen
Thanks so much for sharing your delicious Beer Bread with us at Full Plate Thursday, we will just love it!
Miz Helen
Quite welcome Miz Helen! Have a great week!