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!
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I pulsed half of the cold butter in the food processor, with the dry mix. I did add both salt and a little sugar. Used a “belgian wheat” beer and added “everything” topping on top, along with the rest of the cold butter. I was fabulous!
I love that you wrote, “I was fabulous”. I think you meant “it was fabulous” but I like your version better. 🙂
Making this bread for the second time made it the exact way the recipe states with 2 tablespoons of sugar and using the cheddar cheese if this bread comes out the way the first One did it will be totally awesome
don;t know why so many people are having problems with butter overrunning and messing up their oven???I have made the bread many times and used butter pats or melted butter and never a problem…Common sense also on many of the questions..It will not hurt you to take a tiny taste of condiments you put in for the finished product…Not enough salt to your taste, add more or less ets..same as with sugar blah blah..Have a great day and once again I will enjoy my beer bread turkey swiss cheese sandwich…And probably will sing the BEER BARREL POLKA~~
This sounds like an awesome recipe, having looked at others and read the comments. Could you use a wheat or rye flour (mixed maybe?). I am definitely trying this with a heavier darker ale or sout. Can’t wait!
Hi, Trish! I work with iambaker and am happy to help with questions. We have not tried using wheat or rye flour, but that sounds delicious, especially with a darker ale or stout. I would love to hear how it turned out!
Does the beer have to be room temp? I already got everything ready but just took the beer out of the fridge cuz I didn’t see that part right away.
It should be ok. Room temp is best but I have to admit I have added cool beer before 🙂
I’ve used this recipe at least 20 times now, have never used more than 1/2 stick of butter, and it is always amazing, gets a delicious fried crust. Afraid to try a full stick of butter after one batch even bubbled over. Just made a perfect loaf with Boulevard Wheat Beer, but O’Dell Cloud Catcher IPA has been our all time favorite ingredient (when we can find it).
Loved it! Used a dark beer, no sugar about one tsp.of salt. Had no issues with the butter coming out of the pan, Thanks for the recipe.
Second time making this bread. First time worked really well and it was great, no problems. This time using the same pan and everything am experiencing overflow of the butter to the bottom of my oven. Good thing I have all my windows open or I would be dealing with the smoke alarms going off. Only thing I can think of different is that it took me a little longer to get the ingredients mixed before putting in the pan and I used spray on pan coating instead of coating the pan with Crisco or cold butter. My recommendation is to work as quickly as possible so it limits rising before putting dough in the pan and stick with a solid pan coating, not a spray on. Haven’t tasted it yet, but I’m sure it sill be good!
Thank you for the feedback, Diana! I will retest the recipe to see if I can replicate your experience and then make any adjustments as needed.
My had a gorgeous texture; used whole meal flour and John smiths but seems to taste of baking soda?
Hi, Jo! I work with iambaker and am happy to help with questions. Be sure to use baking powder in the beer bread recipe. Have a great day!
I melt the butter, mix half in to batter and brush the rest on top. We like to add minced garlic and shredded cheese too.