We love this easy Beer Bread recipe because it can be prepped in 5 minutes and results in tender, buttery and absolutely bread.
Looking for more bread recipes? Try my Zucchini Bread, Chocolate Banana Bread, Lemon Blueberry Bread, or Applesauce Bread!
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!
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.
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).
Enjoy: Remove to a wire rack and cool for 30 minutes before slicing.
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
Beer Bread
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
Nutrition
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I originally shared this recipe March 2020. Updated March 2024.
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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!
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!
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.
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!
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.
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
Can you make the beer bread with gluten free flour?
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.
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!