Beer Bread
Soft, moist beer bread: So easy to make in just a few minutes! Infused with a touch of garlic and honey, and so buttery tasting!
I love baking breads, especially at this time of year!
There’s something so cozy and warm about making the dough, caring for it, keeping it warm, and allowing it to grow.
And then when you bake it in the oven, it warms the kitchen and makes everything smell so good!
I’ve got loads of bread recipes on this site. Most recently, I shared pretzel buns, cinnamon bread, and garlic knots, but today it’s all about beer bread!
This beer bread recipe is so quick and easy to make. You don’t have to wait for it to rise, it only needs a handful of ingredients, and it bakes up so soft and moist with just a hint of garlic and honey and a really rich, buttery taste.
Table of Contents
- What is beer bread?
- Why this is the best recipe
- What does this beer bread recipe taste like?
- Ingredients
- Special equipment
- How to make beer bread
- How to serve
- Expert tips
- Frequently asked questions
- A few more of my favorite bread recipes
What is beer bread?
This is a quick bread recipe so there’s no yeast!
Instead, it’s leavened with baking powder. So you don’t have to wait around for it to rise or anything like that.
Most of the quick bread recipes out there are on the sweeter side, but this one is definitely more savory. It’s got a hint of garlic and no sugar at all.
And the taste of beer really comes through! It’s for sure the most predominant flavor. So if you’re a beer lover, this bread is for you!
Why this is the best recipe
- Tastes amazing: All the flavors here are beautifully balanced. It’s savory, but the hint of honey is nice and so is that whisper of garlic!
- Few ingredients: There are only 7 ingredients, and they’re all pretty basic! You may already have them all on hand!
- Easy to make: This is really just a dump and stir kind of recipe! It’s perfect for a novice baker.
- Quick: You’ll only need about 15 minutes of active time.
What does this beer bread recipe taste like?
The taste of the beer really comes through!
Let me be clear: if you don’t like beer you may not like this. I once got a comment from a reader on my beer cheese recipe saying she hated it because it was bitter. This recipe is basically just cheese, beer, and seasonings, so I know it was the beer she was tasting! If you use a bitter, hoppy beer, you will taste those sour, bitter notes in your beer bread.
I did use a hoppy beer (a very resin-y IPA), because I like that flavor. But if you don’t, look for something milder and maltier. I’d suggest something like a stout or a nut-brown. Or just a basic lager-style brew or wheat beer.
After you pick up on the hoppy notes of the beer, you’ll notice the sweetness from the honey. It’s a really nice contrast on your palate, and the hint of garlic and rich flavor of butter really round everything out nicely.
This bread also bakes up really moist and fluffy. It practically melts in your mouth!
Ingredients
Flour: All-purpose flour is my go-to, but you can swap it out for any kind of whole-grain option if you like. You may need slightly less if you go that route. A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you’d like to make gluten-free beer bread.
Baking powder: This beer bread recipe utilizes baking powder to leaven (or “lift”) the loaf. Baking powder is a double-acting leavener, so it starts the bread rising both when liquid is added to it, as well as when it hits the hot oven. Unfortunately, baking soda will not work in this recipe because (depending on the kind of beer you use) there may not be enough acid to activate it. Baking powder has a little bit of that acid built in.
Salt: I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine which can leave a bitter taste), so the flavor is pure. It’s also inexpensive and easy to find in a regular grocery store.
Garlic: I like to use granulated garlic powder because the flavor is slightly sweet and mild, so it doesn’t have that sharp bite like raw garlic would. It’s also easier because you don’t have to peel or chop!
Beer: Use a beer that tastes good to you. I used a hoppy, astringent IPA, but a maltier beer would work well too if that’s what you prefer.
Butter: I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result. For a vegan or dairy-free beer bread recipe, use a plant-based product that can substitute for dairy butter 1:1.
Honey: Balances the savory flavors with just a hint of sweet. For a vegan option, try using agave nectar or maple syrup instead.
Special equipment
- Measuring cups and spoons: To make sure your amounts are accurate, use this guide: How to Measure Ingredients.
- Mixing bowl: Everything is mixed up in just one bowl!
- Silicone spatula: To fold all the ingredients together, and to get every last speck of dough out of the bowl.
- Nonstick spray: So your bread doesn’t stick to the pan.
- Loaf pan: A standard-sized loaf pan (9.5×5-inches). I used a ceramic loaf pan; if you use metal it could impact the bake time.
How to make beer bread
This easy recipe comes together in just 4 simple steps!
Step 1: Combine the dry ingredients
Start by placing the flour, baking powder, salt, and garlic powder in the bowl.
Then give it all a quick stir to get it combined.
Then, create a well in the center for the liquid ingredients.
Step 2: Add the liquid ingredients
Pour in the beer, melted butter, and honey.
It’s best if the beer is at room temperature, but it’s not critical. Mine was cold, and it caused the butter to form little clumps, but it bakes up just fine.
Step 3: Stir
Use your spatula to gently fold all the ingredients together.
The dough will be very sticky and lumpy. It’s all good!
Step 4: Bake
Transfer the bread dough to a lightly greased loaf pan and get it right into the hot oven.
You’ll know it’s done baking when a skewer inserted in the center comes out clean or with a few moist crumbs.
How to serve
This beer bread is so good just slathered with butter. It makes such a nice savory snack!
But I also think it would be fabulous as a side dish to a hearty soup recipe. Try it with my cioppino recipe, my pumpkin soup, or my velvety clam chowder. YUM!
You could also cut this bread into bite-sized cubes and serve it with a dip. It would go great with corn dip, jalapeno popper dip, or buffalo chicken dip.
Expert tips
Use a beer you like: If you use a bitter beer, your bread will taste bitter. If you use a malty beer, your bread will be on the sweeter side. The flavor of the beer you use will be very noticeable, so be sure to choose something you really enjoy!
Don’t overmix: If you stir the dough too much, the bread could come out tough. Mix until everything is just barely combined, and don’t worry if it’s lumpy!
Don’t overbake: Overbaking is the number one cause of dryness. It’s a good idea to check your bread about 5 or 10 minutes before you expect it to be done. It should be crusty on top and springy in the middle. Once a skewer inserted in the thickest part comes out clean or with a few moist crumbs, it’s done.
Cool in the pan: Allow the bread to cool completely, in the pan. This will help it to remain moist.
Frequently asked questions
While the alcohol cooks out, the taste of the beer really remains.
If you don’t like beer, or you prefer to cook without alcohol, use plain sparkling water instead.
This bread can be left out at room temperature (covered) for a few days.
Any longer than that, and it should go into the fridge so it doesn’t get moldy. It should last in the fridge for around a week.
Or you can freeze it! Once baked and cooled, wrap it tightly and it should last in the freezer for a couple of months. It can be thawed at room temperature or in the fridge.
I slice this bread into slices approximately 1-inch thick. I get about 10 slices from the loaf.
The nutritional information included in the recipe card below is for one slice of beer bread, or 1/10th the loaf. It does not include the additional butter I spread on top.
A few more of my favorite bread recipes
As an amazon associate I earn from qualifying purchases.
Beer Bread Recipe
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (6 g) kosher salt
- 1/2 teaspoon (1.5 g) garlic powder
- 12 ounces (340.2 g) beer
- 1/2 cup (113.5 g) unsalted butter, melted
- 3 tablespoons (63 g) honey
Instructions
- Preheat the oven to 425 degrees F and lightly mist a loaf pan with non-stick spray.
- Place the flour, baking powder, salt, and garlic powder in a large bowl and stir to combine.
- Create a well in the center and pour in the beer, melted butter, and honey.
- Fold gently until the dough is just barely combined (it will be very sticky and lumpy).
- Transfer the dough to the prepared pan and bake for 10 minutes, then turn the oven temperature down to 350 degrees F and continue to bake until a skewer inserted in the center comes out clean or with a few moist crumbs (approx 30 to 40 minutes).
