This EASY Beer Bread recipe is tender, buttery and absolutely delicious! The best part is it can be prepped and ready to bake in just 5 minutes!
Looking for more bread recipes? Try my Artisan No Knead Bread, Applesauce Bread, or Cheesy Breadsticks.
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! Turns out the original recipe came from a woman from our home town, Park City, who was famous for her Beer Bread (it even mentions so in her obituary!) that she used to serve at her restaurant “Sue’s”. What a treasured recipe!
Why I love this bread:
- Quick – No kneading or rising, just mix everything together and pour in the pan! The alcohol evaporates while cooking and is used in place of the yeast to help the loaf rise.
- Only 5 Ingredients – all you need is a can of beer and a few pantry staples!
- Unique – it’s fun, different. The crust 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!
- Self-rising flour. To substitute all-purpose flour instead of self-rising flour, use 4 cups of all-purpose flour plus 2 teaspoons baking soda and 1 teaspoon salt. The extra leavening in the bread will help the bread rise while baking.
- Sugar. if using an IPA, or sweeter flavored beer, you can use a few Tablespoons less sugar.
- Salt, for flavor.
- Beer, at room temperature. The women who created this recipe used Coors Light, for a milder flavor, but any lager beer will work, or use your favorite IPA beer or flavored beer. This recipe is really forgiving to use what you have/like. Non-alcoholic beer will also work.
- 2 eggs, lightly beaten.
- Butter, for greasing pan.
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.
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). 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 this beer bread in plastic wrap and aluminum foil and freeze for up to 2 months. Let thaw completely at room temperature before slicing.
- Flour: To substitute all-purpose flour instead of self-rising 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.
- Best Beer for Beer Bread: The woman who shared her popular recipe with me always used Coors beer, but any lager beer will work, or use your favorite IPA beer or flavored beer. This recipe is really forgiving to use what you have/like.
- Cheese Beer Bread: Stir in a cup of freshly grated cheddar cheese.
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- 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
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan generously with butter.
- Place flour, sugar and salt in a bowl and whisk well. Add remaining ingredients and mix, just until combined.
- 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).
- Remove to a wire rack and cool for 30 minutes before slicing.
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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!