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.

A loaf of Beer Bread with three slices cut.

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!

Ingredients Needed:

The ingredients needed to make Beer Bread, including Coors Light, self-rising flour, sugar and eggs.
  1. 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.
  2. Sugar. if using an IPA, or sweeter flavored beer, you can use a few Tablespoons less sugar.
  3. Salt, for flavor.
  4. 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.
  5. 2 eggs, lightly beaten.
  6. 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.

Two process photos for mixing the ingredients for beer bread in a mixing bowl.

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!

Dough for beer bread in a loaf pan next to another photo of a baked loaf of beer bread.

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.

Recipe Variations:

  • 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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Recipe

A loaf of Beer Bread with three slices cut.
Prep 5 mins
Cook 1 hr
Total 1 hr 5 mins
Save Recipe

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.
  • 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.

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: The woman who shared her popular recipe with me always used Coors Light, 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.
Cheese Beer Bread: Stir in a 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 the bread in plastic wrap and freeze in a freezer-safe bag for up to 2 months. Thaw completely at room temperature before slicing.

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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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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