Nothing beats the smell of freshly baked bread filling your kitchen, and this beer bread is ridiculously simple to throw together. Just stir, bake, and enjoy a golden loaf straight from the oven.
Why You’ll Love This Loaf
- Flavor: This beer bread has a lightly sweet, malty flavor with a tender, slightly dense crumb and a golden, buttery crust.
- Recommended Tools: All you need is one bowl, a spoon, and a 9×5 loaf pan. If you want to be precise, you’ll also need a thermometer.
- Serving Suggestions: I love serving this warm straight from the oven with a pat of honey butter, alongside a bowl of chili or a hearty soup.
Simple Ingredients, Smart Choices
- Flour: For the best lift, use fresh self-rising flour, or make a quick swap with all-purpose flour, baking powder, and a pinch of salt (exact measurements in the recipe notes).
- Beer: Any 12-ounce beer works. Light beers keep the flavor mild, while darker beers (like an amber or stout) make it richer and more malty.
- Variations: You can mix things up by folding in shredded cheddar and herbs for a savory twist, swapping melted butter for garlic butter, adding jalapeños or cayenne for some heat, or using non-alcoholic beer for the same flavor and lift without the alcohol.
How to Make Beer Bread
- In a large bowl, combine flour, sugar, and beer.
- Pour into a greased loaf pan and bake (full recipe below).
Pro Tips for Perfect Slices
- For a Taller Loaf: Use fresh self-rising flour. Older flour can bake up shorter and denser.
- For a Soft Crumb: Stop stirring as soon as the flour disappears. Overmixing will make a tough texture.
- Pour it Right: Pour the beer down the side of the bowl to keep it from foaming over.
- Browning Too Fast: Tent loosely with foil near the end.
- Cut it Right: For clean slices, let cool for 20 to 30 minutes. Cutting too early can make it gummy.
Storage, Freezing, Reheating
Keep leftovers in an airtight container at room temperature for up to 2 days. It will keep in the refrigerator for up to 4 days, but it will dry out faster. Slice, wrap, and freeze for up to 2 months.
Reheat slices in a toaster or warm oven until heated through.
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Did you enjoy this Beer Bread? Leave a comment and rating below.
Beer Bread
Equipment
Ingredients
- 3 cups self-rising flour *
- 3 Tablespoons sugar
- 12 ounces beer
- 3 Tablespoons butter melted, optional
Instructions
- Preheat oven to 375°F. Grease a 9×5 loaf pan with pan release, butter, or cooking spray.
- In a large bowl, add flour, sugar, and beer. Mix to combine, being careful not to overmix (or it will be tough). The batter will be thick.
- Add batter to loaf pan. If using, pour melted butter over the top.
- Bake 40-55 minutes, or until a knife inserted in the center comes out clean, or the bread reaches an internal temperature of 185-190°F.
- Cool on a rack before slicing.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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