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A slice of beer bread on a cooling rack with a pat of butter on top

Beer Bread

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


This fluffy Homemade Beer Bread is incredibly easy to make with only 6 ingredients and no yeast involved in the recipe! Once you get a taste of it, regular old bread will never be the same again.


  • 3 cups (390g) all-purpose flour
  • 1/4 cup (52g) sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 12 oz beer
  • 1/2 cup (112g) unsalted butter, melted


  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  3. Add the beer and gently fold together until just mixed. It’s ok if there’s a touch of flour that still isn’t totally incorporated. You don’t want to over mix it or it’ll turn out tough.
  4. Pour half of the melted butter into the bottom of a 9×5 inch loaf pan and spread it around the bottom and onto the sides of the pan to grease it.
  5. Spoon the dough evenly into the pan and pour the rest of the butter evenly on top of the dough.
  6. Place loaf pan on a cookie sheet to catch any butter that spills over as it bakes. Bake for 50 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  7. Allow to cool in loaf pan for 15 minutes, then remove to a cooling rack to finish cooling. Serve warm or cool completely and reheat slices for 15-20 seconds.


  • To Store: Store cooled bread in an airtight container. Enjoy it within 3 days or transfer it to the fridge for an extra day or two. If you’d like to warm it up, pop individual slices into the microwave for 15-20 seconds.
  • To Freeze: Place cooled bread into a freezer-safe container and freeze it for up to 3 months. Thaw it out in the fridge overnight before enjoying.


  • Serving Size:
  • Calories: 251
  • Sugar: 7.8 g
  • Sodium: 240.3 mg
  • Fat: 9.6 g
  • Carbohydrates: 37 g
  • Protein: 4 g
  • Cholesterol: 24.4 mg