This easy Beer Bread is not only simple, but tender and oh-so flavorful. It pairs beautifully with so many meals and with just a few simple pantry ingredients you’ll have a hot and hearty bread to go along with dinner tonight.
EASY BEER BREAD | THE EASIEST RECIPE
I love bread, all kinds. I like to think it’s because I’m ¼ Italian and ¾ German, they my heritage is what’s to blame my love of bread on. 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!
WHAT BEER SHOULD I USE?
Your choice! Different beers impart different flavors; I’d love to hear what your favorite is for this bread. Darker beers yield a stronger beer taste, and lighter is well, lighter. Typically while I enjoy drinking a smooth, dark lager, I prefer a lighter beer for my beer bread.
TIPS FOR MAKING EASY 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!
- 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.
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.
THE BEST EASY BEER BREAD
Bake 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.
Pair this Easy Beer Bread with these recipes:
- Sunday Pot Roast
- Firecracker Chili
- Beef Stew
- Better-than-Panera Broccoli Cheese Soup
- Oven Baked Barbecue Beef Brisket
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A crusty, buttery, quick bread filled with flavor and perfectly pairs with a hearty chili, soup or stew or any comfort food style meal!
- 3 cups all-purpose flour
- ¼ cup sugar (I use unbleached, organic)
- 3 tsp baking powder (or 1 Tablespoon)
- 1 tsp salt
- 1 12 oz can/bottle of beer
- ½ cup melted butter, divided
- Preheat oven to 375 degrees.
- Butter or use non-stick spray on one loaf pan or 3-4 mini loaf pans.
- 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), or 1 cup shredded cheese (your choice) or 1 can of diced green chilis (drained) and stir in.
- Scoop evenly into loaf pan(s) and smooth top.
- During last 5 minutes of baking brush on balance of melted butter, return to oven.
- Bake 20-30 minutes for mini loaf pans, until toothpick inserted comes out clean.
- For full size loaf pan, bake 55-1 hour, until toothpick inserted comes out clean.
- Let sit on cooling rack for 5-10 minutes and then invert to remove bread.
- 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.
- 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.
- Note: If using dark or glass loaf pans, reduce heat by 25 degrees and bake until toothpick comes out clean.
© 2018 | This recipe for Easy Beer Bread was featured first on The Fresh Cooky.
Keywords: easy beer bread, quickbread, bread
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