Looking for a quick addition to a hearty bowl of soup, a delicious salad, or really…any meal? Well this Quick Beer Bread is your answer!
I use to spend a lot of money buying the pre-made mixes for this bread. Once I made this homeade version though, I would never buy another one again. Once you see how easy and delicious this version is, you will never go back either!
I love this version of beer bread because there are no special ingredients aside from what I normally have in my pantry.
Flour, sugar, baking powder, salt, beer (or lemon/lime soda) and butter is all you will need.
Preheat your oven to 350 degrees F, and generously grease a 9 x 5 loaf pan (or 4 mini loaf pans, see extra tip at bottom of post).
Add the flour, sugar, baking powder, and salt in a large bowl and whisk together until combined.
Once combined, add one can of beer (or any lemon/lime soda).
Stir until just combined.
Add half of your melted butter to the bottom of your greased loaf pan.
Add the batter to the greased loaf pan.
Add your remaining melted butter to the top of the dough.
Bake on the center rack at 350 degrees for 50-60 minutes or until the top is golden brown and crispy. Check doneness by inserting a toothpick in the center. If it comes out clean, your bread is done.
Remove from oven. Let sit in bread pan for 5 minutes, then remove from pan and place on a cooling rack.
Slice and serve immediately! You can top with butter or eat plain, either way…delicious!
Dinner is served!!!
Quick Beer Bread
3 cups all-purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
1 tsp. salt
1 can (12oz.) beer (any lemon/lime soda may be used as a substitute)
1/2 stick butter, melted
Preheat oven to 350 degrees F. Generously grease a 9 x 5 loaf pan (or 4 mini loaf pans, see extra tip below).
Add flour, sugar, baking powder, and salt to a large bowl and whisk together until combined. Add beer and stir with a wooden spoon until just combined.
Pour half the melted butter into greased loaf pan. Add the batter, then pour the remaining melted butter on top of your batter.
Bake on center rack for 50-60 minutes. The top should be brown and crispy and toothpick should come out clean when inserted into the center of the loaf.
Remove from oven, let sit in pan for 5 minutes.
Remove from pan and serve immediately!
Extra Tip: Instead of using one 9 x 5 loaf pan, use 4 mini loaf pans. This will give you 4 delicious mini loaves to share as gifts, or freeze for future use. This is a good option when you are cooking for just a couple people.
Don’t forget to try my Crockpot Chicken Tortilla Soup to go with the bread...
Quick Beer Bread
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 can (12oz.) beer (any lemon/lime soda may be used as a substitute)
- ½ stick butter, melted
Instructions
- Preheat oven to 350 degrees F. Generously grease a 9 x 5 loaf pan (or 4 mini loaf pans, see extra tip below).
- Add flour, sugar, baking powder, and salt to a large bowl and whisk together until combined. Add beer and stir with a wooden spoon until just combined.
- Pour half the melted butter into greased loaf pan. Add the batter, then pour the remaining melted butter on top of your batter.
- Bake on center rack for 50-60 minutes. The top should be brown and crispy and toothpick should come out clean when inserted into the center of the loaf.
- Remove from oven, let sit in pan for 5 minutes.
- Remove from pan and serve immediately!
Notes
Extra Tip: Instead of using one 9 x 5 loaf pan, use 4 mini loaf pans. This will give you 4 delicious mini loaves to share as gifts, or freeze for future use. This is a good option when you are cooking for just a couple people.
Don’t forget to try my Crockpot Chicken Tortilla Soup to go with the bread...
Don’t forget to try my Crockpot Chicken Tortilla Soup to go with the bread...
Are there any adjustments for high altitude baking (5,000 ft and above)
Hi Barbara! Thank you for your question, but since I live in Minnesota, I honestly do not have any expertise on this. I know that doesn’t help you, but I have attached a link to King Arthur Flour’s website. They give a lot of good tips on how to adjust your recipe for high altitudes. I hope this helps! If you do bake it, please let me know what adjustments you made so that I can forward that onto our other high altitude readers. Thank you, good luck!
http://www.kingarthurflour.com/learn/high-altitude-baking.html
What a great recipe… Love it, love it, love it. I haven’t made this for over 20 years. This one is a keeper. Thanks for the recipe!
This bread is SO quick and easy to whip up.
I love this recipe! I make this bread all year with different seasonal beers. Most recently I used a blueberry beer and used the finished bread to make french toast. So good! Thank you!
Wow…blueberry beer??? I would love to try that in this bread. I will have to start searching the local breweries. Thanks for the idea!
Could you add cheese to the batter to make it a cheesy beer bread?
Absolutely, I do it all the time. You can also add some italian seasoning with the bread for another variation.
This just might be the easiest bread recipe to come by and the end result i s delicious!
I couldn’t agree more!!!
Amazing, love the simplicity as well!!
Wait until you taste it…yum!!!
Could bread flour be used instead of all purpose?
I would not recommend using bread flour for this recipe. This recipe already produces a pretty dense loaf. If you substitute bread flour, it will probably be too dense, tough and chewy.
Made this for the first time today. My family loved it! I can’t wait to try adding fresh herbs!
So glad to hear that you liked it! I would love to see a picture of your results and what herbs you tried. Always, looking for a new twist on a great recipe!
Oh my goodness!! Just made this. Awesome! Easy! Tasty! Sorry for all the exclamation points, but we really liked this.
I am so glad you enjoyed it!
Can I use cider instead?
I would not recommend using cider. You really need something that has carbonation to it. If you do not want to use beer, you can substitute with any lemon/lime soda or ginger ale.
Can I bake this in a convection halogen oven?
Absolutely, I would just decrease your cook time. Start watching it after 30 minutes of bake time and go in 5-10 minute increments after that until it is golden brown and a toothpick comes out clean in the middle.
Better (and way cheaper) than boxed tastefully simple.
Hi Kim! I couldn’t agree more!!! Thank you for sharing!!
Can I use kombucha ?
I have never tried using kombucha, sorry!
Any idea why mine was crumbly? (It tastes great but when I cut it really crumbled). We’re in the car now (I’m a passenger) headed to Christmas lunch with the bread to share, even if it’s crumbly.
Hi Brittany! My guess would be maybe a little too much flour. Next time try a 1/4 cup less flour and see if that helps.
What a great recipie. I added cheese to the batter and put fresh minced garlic in the melted butter. So yummy.
Oh my goodness, that sounds wonderful! Glad you liked it.
Made this tonight with a “Sour” style beer and added some raspberries. Very tasty!
That sounds delicious, do you have any pictures? Curious to see it with the rasberries, very creative!
Thank you so much for this recipe. It is so quick,easy,and DELICIOUS! I made mine with Fresca. It’s slightly sweet and so, so good. This recipe is going to be a big go to this fall and winter. And thanks to everyone for sharing your variations. Can’t wait to try some of them.
Hi Jen! I am so glad that you like it. We are making a lot of this lately with the official start of “soup season” 🙂
Just put it in the oven! I added a tablespoon of homemade pesto to the butter and it smells amazing! How do you recommend storing this bread? I’m hoping my boyfriend will be able to pick at this all week. Thanks for the recipe!
Hi Shannon! I just store mine wrapped tightly in plastic wrap on the counter. You can always put in the refrigerator as well, but not necessary. Honestly, if your family is anything like mine, it doesn’t last more than a day :-/
I came across this recipe on Pinterest over a year ago. I made it last year for Thanksgiving and Christmas and everyone loved it. I am not a cook. I don’t enjoy cooking like some people do and I have made this multiple times because of how easy it is. Now, I make it about once a week for my family and we love it. It is good right out of the oven or even after a day or two. Slicing some off and toasting it is amazing with coffee! Thanks.
Hi Marsha! Thank you so much for sharing this, I appreciate that you were able to give such wonderful feedback and appreciate you!
Have you ever used self-rising flour? If so, how did you adapt the recipe? Love this recipe, but all we could find on the shelves right now was the self-rising flour. Thank you!
Hi Lauren! I have not used self-rising flour, sorry. The biggest difference between the flours is that self-rising flour has baking powder and salt in it. I would think you would be able to substitute using self-rising flour by using the same amount of flour (3 cups), just eliminate the baking powder and cut the salt in half. Please let me know how it works out, I would love to put that substitute on the post for everyone else if it turns out.
Wow with all the great reviews I can’t wait to make…. Will try plain first, but the additions people mention sound scrumptious! I have cranberries and sweet cherries I might try….
What alterations would you make if adding bananas and walnuts?
I would love to hear what you tried and how it turned out!
I made it today for Easter and mixed a little honey with the butter on top. It adds a sweet flavor to the bread which is amazing! Also, I find that letting it cool helps it be less crumbly (I asked at Christmas and you suggested a little less flour but I didn’t remember that today). I need to make this more often than just holidays, ha
Ooohhhh, I LOVE honey butter!!! I never thought of adding that to this bread, but I am definitely going to try it. Keep those ideas coming!!!