Easy beer bread is made with only six ingredients. Try this recipe for Father’s Day, football games or St. Patrick’s Day.

slice of beer bread up against loaf next to glass of beer

Quick and easy is exactly what this beer bread recipe is. Simply combine your dry ingredients, then stir in your favorite beer! The texture of beer bread is soft and chewy with the flavor of whatever beer you choose. I like to serve it with a variety of dips and spreads, such as hummus.

Why this recipe works: The ingredients are likely already in your kitchen. The magical part is that the beer interacts with the sugar and baking powder to make the loaf rise!

beer bread ingredients in bowls labeled with text

How to make beer bread

  1. Preheat oven to 375 F. Grease a loaf pan with butter.
  2. Make the batter: Whisk together the dry ingredients. Pour in the beer and stir until combined.
  3. Bake the bread: Transfer the batter to prepared pan. Bake for 40 to 50 minutes.
  4. Brush melted butter on top after the bread cools for 10 minutes. Serve warm.

Make ahead tip: Wait to add the brushed butter on top until ready to serve. You can reheat the bread in the oven at 350 F for 10 minutes. Cover the bread with aluminum foil to prevent browning when reheating.

photo collage demonstrating how to make beer bread in a mixing bowl and 9x5-inch loaf pan

Beer bread variations

The nice thing about beer bread is that it’s a pretty versatile recipe. When it comes to choosing a beer, I suggest a cheap lager, but honestly any beer will work. Remember, the beer flavor will come through in the bread!

For more flavor, you can add a Tablespoon of garlic powder. If you like cheesy bread, a 1/4 cup shredded cheese such as pecorino romano or an extra sharp cheddar works well here too. Stir it in at the end and sprinkle a little extra on top before baking.

If you want to make Guinness beer bread, follow the recipe and use Guinness instead. I suggest using 1/2 cup brown sugar instead of granulated sugar to complement the stout flavor.

two slices of beer bread cut off loaf with pad of melted butter on top slice

Frequently Asked Questions

Can I make beer bread muffins?

Yes, this batter can be used in a muffin tin. Fill each cup 3/4 full and bake at 375 F for 20 minutes.

How to store beer bread

Beer bread is best when eaten the day it is baked, but it can be stored in an airtight container at room temperature for up to 3 days.

Can you freeze beer bread?

Yes, once the bread is completely cooled, wrap it in plastic wrap and store in an airtight container for up to 1 month. Defrost in the refrigerator overnight before slicing and serving.

butter spread on slice of beer bread on small rectangle wire cooling rack

Related recipes

When it comes to baking with beer, I usually pick a stout since it goes well with chocolate. For St. Patrick’s Day I make Guinness chocolate donuts, which have a subtle stout flavor and rich chocolate flavor. In the fall for Oktoberfest, I suggest trying homemade soft pretzels. They go so well with a German altbier or ale.

pint glass of beer with foam next to loaf of beer bread with end cut off

This easy beer bread recipe is good to have on hand when you want to bake something simple with ingredients you have in the kitchen. You can serve beer bread at Super Bowl parties, tailgates or just have it as a snack during the week! What type of beer do you prefer in beer bread? Let me know in the comments and tag @ifyougiveablondeakitchen on social media!

beer bread with slice cut off end and butter spread on slice

Easy Beer Bread

Easy beer bread is made with only six ingredients. Try this recipe for Father's Day, football games or St. Patrick's Day.
5 (2 ratings)

Ingredients

  • ¼ cup (56 g) unsalted butter, melted, divided
  • 3 cups (375 g) all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¼ cup (50 g) granulated sugar
  • 1 ½ cups (12 oz or 345 ml) cheap beer, such as a lager or ale

Instructions 

  • Preheat oven to 375° F. Drizzle 2 tablespoons of the melted butter into a 9×5-inch loaf pan and brush it around, greasing the bottom and sides. Set aside.
  • In a mixing bowl, whisk together flour, baking powder, salt and sugar until combined. and Slowly pour in the beer and stir until combined.
  • Transfer the batter to the prepared pan and bake for 40-50 minutes, until a knife inserted comes out clean.
  • Remove the bread from the oven and allow it to cool in the pan on a wire rack for 10 minutes. Drizzle the bread with the remaining butter and serve.

Notes

Beer type: Any type of beer will work in this recipe, but I suggest a cheap lager or ale. Whatever beer you choose, the flavor will come through in the bread. If choosing a stout, I suggest using brown sugar instead of granulated to complement the flavor.
Store beer bread in an airtight container at room temperature for up to 3 days.
Freeze beer bread once it is completely cooled. Wrap it in plastic wrap and store in an airtight container for up to 1 month.
Serving: 1slice, Calories: 213kcal, Carbohydrates: 35g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 12mg, Sodium: 236mg, Potassium: 172mg, Fiber: 1g, Sugar: 5g, Vitamin A: 142IU, Calcium: 61mg, Iron: 2mg

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