This easy no-yeast Beer Bread is one of the simplest, most delicious quick breads you’ll ever make. Just 5 basic ingredients, one bowl, and about 50 minutes from start to finish. The beer gives it a unique, slightly malty flavor and perfect rise… no yeast required!
Serve it warm with soup, chili, stew, or alongside a big pot of beans. It’s rustic, buttery, and endlessly customizable.
Beer Bread Recipe
I made no less than 10 different beer bread recipes before coming back to the basics. This recipe is based on one my grandma made in the 1970’s using Schmidt’s beer. No one ever told me it had beer in it, and I certainly never asked! But I do remember it having the most amazing, unique flavor that I never experienced before.
Sugar in Beer Bread
Grandma also didn’t add sugar to hers, so I am leaving that out of the recipe. However, it is an important ingredient depending on the beer you use.
I started with an IPA beer and found that no additional sugar was needed. The power of that beer was enough to properly flavor the beer bread. I eventually ended up using a Miller Lite in the recipe (as we like to drink the IPA too and were out!) and didn’t think the bread was as flavorful. So I added 2 tablespoons of granulated sugar and LOVED how it turned out. You can add anywhere from 1-4 tablespoons in this beer bread recipe, and it should be done according to your tastes.
If you prefer a sweeter beer bread but don’t want to use granulated sugar, you can use honey! About 1/4 cup works best in the recipe I have shared below.
Butter and Beer Bread
Butter matters! After testing dozens of recipes, I found that salted, high-quality butter makes the biggest difference. Go for a rich, dark yellow butter with real flavor… it best mimics the old-fashioned lard Grandma used on top of her bread.
My favorite is a good Amish salted butter, but any quality salted butter works beautifully.
Flavor Options for Beer Bread
As you will see from my base recipe, beer bread is one of those breads that can be easily customized to fit your tastes.
Beer Cheese Bread:
Add 1 to 1 1/4 cups cheddar cheese to the batter. I like to reserve about 1/4 cup to spread over the top of the bread before baking. You can also add 1 teaspoon of garlic powder and dried rosemary to kick it up a notch!
Apple Beer Bread:
Add 1 teaspoon of cinnamon, 1 cup of chopped apple, and use an apple-flavored beer. Try adding apple butter for over-the-top amazing flavor!
Chocolate Beer Bread:
Add in 1/2 cup mini chocolate chips (plus more for sprinkling over the top), use 1/4 cup of brown sugar, and a chocolate-flavored beer.
How to Store Beef Bread
- Room Temperature: Wrap tightly in plastic wrap or foil and store in an airtight container for up to 3-4 days.
- Freezer: Wrap the cooled loaf (or individual slices) tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2-3 months. Thaw at room temperature or warm slices in the microwave or toaster.
- Tip: This bread is best the day it’s baked. For day-old bread, toast slices… they’re fantastic with butter or jam!
Beer Bread
Ingredients
- 3 cups (330g) sifted all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons kosher salt (optional)
- 1 can (12-ounces) beer, room temperature
- ½ cup (1 stick, 113g) salted or unsalted butter, cold
Instructions
- Preheat the oven to 375°F. Prepare a 9×5 glass loaf pan with butter or pan-release. (If you don't have glass try and use a light colored pan as a dark pan might bake the edges too quickly.)
- In a bowl add the flour, baking powder, and salt. (add the sugar here if using)
- Whisk dry ingredients together.
- Pour in the beer and stir all ingredients until just combined and there are no dry parts. The batter will be thick.
- Pour the batter into your prepared loaf pan and smooth out if needed.
- Cut the butter into slices (roughly tablespoon size) and place on top of the raw batter evenly.
- Bake for 35-45 minutes or until the bread is golden brown on top. There should be about 1/2 inch of melted butter bubbling at the bottom. (I start checking at 35 minutes and my bread is usually done. I have a convection oven.)
- Allow to cool on the counter for about 5 minutes or until all of the butter in the bottom of the pan is soaked back up into the bread.
Notes
Beer Bread Tips & Notes
- Sugar: Grandma never used it, but I do depending on the beer. With a bold IPA, you often need none. With lighter beers (like Miller Lite), add 2-4 tablespoons. Honey (¼ cup) also works great for a sweeter loaf.
- Salt: Optional but recommended. We even sprinkle a little flaky sea salt on top after baking.
- Butter: Salted, high-quality butter makes the biggest difference. It mimics the old-school lard Grandma used and creates that irresistible crust.
- Beer Choices: IPAs give great flavor. Favorites include Surly Furious, Eddyline Epic Day, or any seasonal beer (pumpkin, apple, honey wheat). Room temperature is key!
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So my son wants the cheese with jalapeño gonna try tonight…cuz our family loves the normal beer bread…any ideas
Yum! You could try similar amounts used in this recipe:
https://iamhomesteader.com/jalapeno-cheddar-bread/
I do not have a glass or light colored bread pan. Could I use a large dutch oven since it has white enamel on the inside? The outside of the dutch oven is black if that makes a difference.
Sure
Can I use a gluten free flour blend (brown rice base) and a gluten free beer??
I have both.
My only beer bread recipe, this bread is awesome.