With just eight simple ingredients, this beer bread is quick and easy. It is a moist loaf of bread with a delicious buttery crust. This easy no-knead bread gets its yeast and great flavor from beer.
This bread is amazing, delectable, and so darn easy. There isn’t any yeast to bloom, as the yeast in the beer acts as a leavening agent, and the bread is always moist. It is a flavor-packed loaf perfect for chili, sandwiches, soup, or just by itself. You can customize by adding other ingredients for more flavor.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Garlic powder: My latest obsession is wood-fired garlic powder. I love the one from Kinders. My daughter turned me on to it, and it is delicious.
- Ground cumin: It adds a little earthy, warm taste with a hint of spice. Did you know that cumin is one of the most widely used spices in the world?
- Granulated sugar: I add just a little bit for a hint of sweetness.
- Beer: I have used all kinds of beef with great success. I find that the non-light beers add more moisture and flavor. Please, do not use the flavored microbrews unless they complement the flavor of the bread.
- Butter: unsalted or salted
How to Make Beer Bread
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
First, mix the flour, baking powder, salt, garlic powder, cumin, and sugar in a large bowl. Pour the beer over the mixture and mix just until combined. Do not over-mix.
Spoon the mixture into a greased loaf pan. Pour the melted butter over the bread. Bake for about 50 minutes or until set and lightly browned. Move the loaf pan to a wire rack to cool for 10 minutes. Invert the pan and remove the loaf. Let it cool for 20 minutes before slicing.
Preparation Tips and Storage
- The bread loaf is done when it is set and lightly browned. Use the toothpick test or an instant-read thermometer. Bread is done when it reaches an internal temperature of 190 degrees.
- Remove the cooked bread from the pan fairly quickly to stop the cooking process. Let it cool on a wire rack for 20 minutes before slicing.
- Store the cooled bread in a gallon zipper bag on the counter for up to 3 days.
- To freeze, thoroughly cool the loaf, wrap it in plastic, and place it in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Recipe Variations
- Bacon and cheddar: add crispy cooked bacon, shredded cheddar, and minced jalapeno. Refrigerate this variation.
- Apple and cheddar: add a peeled, diced apple, shredded cheddar, and chopped fresh thyme. Refrigerate this variation.
- Herb: add fresh chopped herbs like thyme, rosemary, basil, sage, parsley, or dill.
Serving Suggestions for Beer Bread
- Soup: crock pot lasagna soup, cabbage soup, Hungarian mushroom soup, or navy bean soup
- Chili: Texas chili, crockpot white chicken chili, or instant pot chili
- Stew: mulligan stew, cowboy stew, or beef stew for two
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Beer Bread
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 2 tablespoons granulated sugar
- 1 (12-ounce) beer room temperature
- 3 tablespoons butter melted
Instructions
- Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan.
- MIx the flour, baking powder, salt, garlic powder, cumin, and granulated sugar in a large bowl. Pour the beer over the mixture and mix just until combined. Do not over-mix.
- Spoon the mixture into the loaf pan. Pour the melted butter over the bread.
- Bake for 50 minutes or until lightly browned and a toothpick inserted in the center comes out clean. The bread is done when it reaches an internal temperature of 190 degrees.
- Move the loaf pan to a wire rack to cool for 10 minutes. Invert the pan and remove the loaf. Let it cool for 20 minutes before slicing.
Notes
- The bread loaf is done when set and lightly browned. Use the toothpick test or use an instant-read thermometer. Bread is done when it reaches an internal temperature of 190 degrees.
- Remove the cooked bread from the pan fairly quickly to stop the cooking process. Let it cool on a wire rack for 20 minutes before slicing.
- Store the cooled bread in a gallon zipper bag on the counter for up to 3 days.
- To freeze, thoroughly cool the loaf, wrap it in plastic, and place it in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Sonia S
Love that it’s so simple — no fuss, just mix and bake. Warm slice with butter? Heaven. Might have to make another loaf this weekend just because. Thanks, for the great recipe!
Marley
I’ve never made beer bread before, so this recipe was a discovery for me. I enjoyed it to the fullest – thank you!
Beth Pierce
You are most welcome, Marley!
Mow De
This is a wild combination — I love it! While I usually enjoy beer more in social settings, this snack recipe has really inspired me. Not just wine!
Mimi
Thank you for all the step images – they really helped me throughout the process of making this bread!
Beth Pierce
You are most welcome, Mimi
Maria
We loved how soft and tender this bread was. I served it with fried chicken and mashed potatoes. Om nom nom.
Beth Pierce
Thanks, Maria! So glad that you liked it.