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?
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Sorry, I really need to learn to read first. My apologies.
Recipe is good, but would dial back the salt. Used Molson Canadian and 2 TBSP sugar. Definitely encountered lots of butter spillage in the oven and a major smoke event. I’d recommend a disclaimer in the recipe. Followed recipe, used correct sized Pyrex glass loaf pan, etc. Only difference I can think of is I used Earth Balance sticks instead of actual salted butter because it’s what was in the house during quarantine. It’s always acted the same way as butter previously, but who knows? Anyway, put a rimmed baking sheet at the bottom of the oven and cleanup will be easier.
Will add a disclaimer, thanks for pointing that out! It might have seemed a bit too salty because of the salted butter as well. Glad you (mostly) liked it. 🙂
I only have unsalted butter in the house. How could I compensate for that? Add a little more salt then the recipe calls for? This sounds yummy.
No, I wouldn’t add more salt! 🙂 Unsalted butter works great!
I agree with Damon’s comments, and wish I had read all the comments before I started to bake the bread. The butter bubbled up and spilled over and the whole house is full of smoke and I have butter spilled all over the bottom of my oven… what a mess! I had to take the bread out early and turn the stove off, so now the bread is only partially baked.
To do list: Clean my oven tomorrow. 😭
P.S. Might try the bread one more time so I don’t feel defeated, but only use half the butter on top.
If you add the cheddar cheese do you cut out some flour or add more beer
Nope, no need to cut. You can just add cheese.
The recipe worked well, except way way too much salt. I know it was optional, but having never personally made this, I had no way to know how much salt was needed so I added the 2 tsp. Which, I felt was too much as I was doing it. Literally inedible even if you like salty .Remade with 3/4 tsp salt, turned out great.
Made bread with your recipe today using Guinness Hop House13 Lager, turned out good, didn’t add anything to the recipe,used 2 teaspoon of salt, would cut that back to one next time. Also will use an IPA.
The notes say how much sugar to add, but there is no sugar listed in the ingredients? When do you add the sugar. Do you add it to the batter or sprinkle it on top?
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.
I made the bread with Blue Moon. Really great taste. Next time less salt and a flavored beer. It was a simple recipe.
Love this bread! I used regular Blue Moon and the apples and cinnamon, it was fantastic! I used the full amount of salt, sugar and butter and I had no problems at all. No spillage or running over. I do have a question, have you used a sour beer, like raspberry or cherry?
I haven’t used sour beer, but that is a great idea!