We love this easy Beer Bread recipe because it can be prepped in 5 minutes and results in tender, buttery and absolutely delicious bread.

Looking for more bread recipes? Try my Zucchini Bread, Chocolate Banana Bread, Lemon Blueberry Bread, or Applesauce Bread!

The best Beer Bread recipe on a cutting board, with a few slices sliced and ready to enjoy.

This recipe is courtesy of our dear family friends (thanks Burke and Elaine!) who have made it countless times over the years, and who I credit for introducing me to my first slice of it when I was at their home many years ago. It has such a delicious and unique taste and texture that I love, and I had to ask for the recipe!

Why I love this bread:

  • Nostalgia: our dear family friends would make this beer bread when I was a kid and would share it with us (thanks Burke and Elaine!). The original recipe came from a woman from our home town, Park City, who was famous for the Beer Bread served at her restaurant “Sue's” (it even mentions the beer bread in her obituary). What a treasured recipe!
  • Quick – Only 5 ingredients, no kneading or rising–just mix everything together and pour in the pan. The alcohol is used in place of the yeast to help the loaf rise, and evaporates while cooking.
  • Unique – The crust for Beer Bread bakes a little thicker than sandwich bread and the inside is a little more dense, but still really soft, with a hint of sweetness. It's delicious!
All of the ingredients needed to make easy Beer Bread: self rising flour, sugar, eggs, salt, beer, and butter.

How to make Beer Bread:

Preheat oven to 350°F. Grease a 9×5 inch loaf pan generously with butter.

Mix flour, sugar and salt in a bowl and whisk well. Add remaining ingredients and mix, just until combined.

Two ingredients showing all the dry ingredients in a glass mixing bowl for a quick beer bread recipe, then after the wet ingredients are added to show how to make beer bread.

Bake: Pour into prepared loaf pan. I like to use a 8.5 x 4.5 loaf pan because it bakes taller, but a standard 9×5 loaf will also work great! Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean (or a thermometer tests around 190 degrees).

Two images showing homemade Banana Bread before and after it's baked.

Enjoy: Remove to a wire rack and cool for 30 minutes before slicing.

A slice of the best beer bread, slathered with butter and honey.

Storage and Freezing Instructions:

To Store: Store this easy beer bread at room temperature for 2-3 days in a bread bag.

To Freeze: Wrap baked beer bread in plastic wrap and aluminum foil and freeze for up to 2 months.

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Recipe

The best Beer Bread recipe on a cutting board, with a few slices sliced and ready to enjoy.
Prep 5 minutes
Cook 1 hour
Total 1 hour 5 minutes
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Equipment

Ingredients
 
 

  • 4 cups self-rising flour*
  • ¾ cup granulated sugar*
  • ½ teaspoon salt
  • 12 oz Beer* , at room temperature
  • 2 eggs , lightly beaten
  • butter , for greasing pan

Instructions
 

  • Preheat oven to 350°F. Grease a 9×5 inch loaf pan generously with butter.
  • Mix Batter: Place flour, sugar and salt in a bowl and whisk well. Add remaining ingredients and mix, just until combined.
  • Bake: Pour into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean (or a thermometer test around 190 degrees).
  • Cool: Remove to a wire rack and cool for 30 minutes before slicing.

Notes

Flour: To substitute all-purpose flour, use 4 cups of all-purpose flour plus 2 teaspoons baking soda and 1 teaspoon salt.
Sugar: if using an IPA, or sweeter flavored beer, you can use a few Tablespoons less sugar.
Beer: we recommend Coors Light, but any lager beer will work, or use your favorite IPA beer or flavored beer. Non-alcoholic beer will also work.
Cheese Beer Bread: Stir in one cup of freshly grated cheddar cheese to the batter.
Storage Instructions: Store this easy beer bread at room temperature for 2-3 days in a bread bag.
Freezing Instructions: Wrap baked beer bread in plastic wrap and aluminum foil and freeze for up to 2 months.

Nutrition

Calories: 443kcalCarbohydrates: 88gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 55mgSodium: 219mgPotassium: 119mgFiber: 2gSugar: 25gVitamin A: 81IUCalcium: 23mgIron: 1mg

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I originally shared this recipe March 2020. Updated March 2024.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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4.83 from 17 votes (12 ratings without comment)
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LesleySA
5 months ago

5 stars
Delicious bread!!
I cut the sugar down to 1/4 cup and added 1 cup of freshly grated cheddar cheese. Baking time approximately 45 minutes.
End result was (horrible for the waistline) moreish, LOL, with a subtle background hint of sweetness and beer.
Robust loaf but delicious light texture.
I plan to make it again but will include 1 teaspoon of dry mustard powder to enhance cheese flavour (?) and, either finely chopped spring onions or lightly cooked and cooled diced onion.
Definitely worth keeping!!
Everything tastes better from scratch! IMHO
Thanks for sharing.

Becky
1 year ago

5 stars
This is the 2nd time of making the beer bread. It’s actually in the oven right now! It was very popular in my house. I really enjoy it as toast with peanut butter on it. The only beer I had on hand was boneyard rpm IPA. It still tastes good! I might try another beer in the future and see if there’s a taste difference. It took longer than 60min because of my oven, not a big deal. I have Bob’s Red Mill gluten free flour 1to1 ratio. Have you ever tried that? Do you think the recipe will change much to due to the type of flour? Thanks for a great recipe!

Ann B Shaps
1 year ago

This bread scored on all points, but for me was very sweet. Maybe it’s supposed to be? The texture & flavor are excellent. Can it be made without as much sugar without compromising the chemistry? Thanks!

Admin
1 year ago
Reply to  Ann B Shaps

Glad to hear you enjoyed the texture and flavor! Beer bread does tend to have a bit of sweetness, but you can definitely reduce the sugar without significantly affecting the chemistry. Try halving the sugar amount to see if that suits your taste better.

Susan
1 year ago

5 stars
I used to go to Sue’s in Park City for lunch all the time and LOVED this bread! So thrilled to find it was her recipe and that it was so simple to make. What a treasure!

Bonnie
1 year ago

2 stars
Beer Bread. I did not care for this recipe at all. To me it was tasteless. I won’t be making this again. I had high hopes for it but it failed my tastebuds.

Dana Pruett
2 years ago

I accidently put one tsp of baking powder and one tsp of baking soda to flour since I had no self rising flour. Bread was delicious.
We enjoyed with our corn beef and cabbage dinner

Joan Williams
2 years ago

Can you make the beer bread with gluten free flour?

H.C. 'Bo' Boger
2 years ago

I haven’t try any of your recipes; but I will starting with the Pulled Pork, then the Scallops, next will be Vegetable soup. If they all work, I’ll buy your book.

Cheri
2 years ago

5 stars
This has been our go-to bread. We make it at least once a week. It is perfectly tender and flavorful, not to mention the prep is extremely easy. Can’t recommend this bread enough!