Easy Beer Bread Recipe

5 from 5 votes

This classic beer bread recipe is a savory quick bread, perfect for sandwiches or toast and easy to make and enjoy. No baking skills needed!

Prep Time10

Cook Time1

Total Time1 10

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 160kcal

Author: Traci

Preheat oven to 375°F and coat baking loaf pan with cooking spray.
Whisk together FLOUR, SUGAR, BAKING POWDER, and SALT.
Add the BEER and half of the BUTTER.
Stir ingredients together until the flour is incorporated and foaming subsides.
Pour batter into loaf pan and use a utensil to spread it out evenly.
Drizzle the remaining BUTTER over the surface.
Bake for 50-60 minutes until the surface is golden brown and a toothpick inserted in the center comes out clean. You want the internal temperature to be around 190°F.
Place the pan on a wire rack and cool for 10 minutes.
Remove the bread from the pan and continue cooling on the rack. Slice and serve warm or continue cooling.
To store, cool to room temperature and store in an airtight container for 2 days or refrigerate for up to 5 days.

You can use self-rising flour and omit the baking powder.
Add chopped, crispy bacon to this no-knead beer bread.
Add a cup of shredded cheese (sharp cheddar cheese is my favorite) to make cheese beer bread. Save some shredded cheddar cheese for the top of the batter, too.
To make garlic beer bread, add a clove of minced garlic or a teaspoon of granulated garlic to the batter.
Add chopped jalapenos (fresh or pickled) to the batter.
Use dark beer or light beer for this recipe!
Pour the batter into muffin tins for muffin-style beer bread (reduce the baking time by half for full-sized muffins).