The Best Beer Bread

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Beer Bread has got to be the easiest bread to make. If you are looking to improve your confidence in the bread making department, start here. There are only a handful of ingredients, no yeast, no rise time and the only liquid to be concerned about is what type of beer you want to add to the bowl. This bread is moist, chewy and packed with flavor.

Simple and delicious, The Best Beer Bread is a winner every time!

This recipe can be considered a quick bread, but the difference is, once you start eating this bread, you….just…..cant….stop! Is it the entire bottle of beer you add to the flour mixture or the whole cube of melted butter you pour over the top that makes this so addicting? WHAT!? Yes, you heard me right!

Then, you pull the bread right out of the oven and the bottom is buttery and crunchy, and you place it on the counter to cool and walk around the house like the cock of the walk, because you made The Best Beer Bread ever and it’s smelling up the whole house something awesome! You know everyone at dinner is going to look at you like the bread baking goddess that you are, take a bow! Nobody needs to know you just threw 4 ingredients into a bowl, mixed it for a minute and then threw it in the oven!

Buttery and crunchy on the bottom, The Best Beer Bread is perfect to serve with a meal or eat as a snack!

The Best Beer Bread is pretty forgiving, and easy to alter. You can change the flavor of the bread by changing the beer you add. I like Guinness because it creates a strong flavor, but you can use apple or honey beer for a lighter, unique, flavor to match the changing seasons. Consider adding less sugar and making a more savory bread by adding garlic, grated cheese and your favorite herbs.

The Best Beer Bread

Oma Darling
The Best Beer Beer Bread is tender, tangy, buttery, quick bread that is so easy to make you put this on your regular rotation.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 6


  • 3 cups self rising flour
  • 1/4 cup granulated sugar
  • 1-1/2 cubes melted, butter
  • 1 12 ounce beer of your choice


  • Mix dry ingredients together.
  • Add the beer to the flour mixture and stir until all flour is incorporated.
  • Place batter into a greased loaf pan or pie pan.
  • Melt 1 cube of butter and pour over the raw dough mixture.
  • Place bread into a preheated 375 degree oven for 35-45 minutes.
  • At the 20 minute mark, melt the other 1/2 cube of butter and pour it over then partially cooked bread and put back into the oven  to finish baking.
  • When done, the butter will be bubbly on the bottom. Let it sit on the counter for a few minutes and the butter will be reabsorbed.
Keyword The Best Beer Bread

As I said earlier, I like to add Guinness, dark Guinness in fact, which is funny because I don’t like the taste of beer for drinking. Mix it with some flour, a little sugar and melted butter and we are a match made in heaven. I baked this batch in my pretty, blue, pie plate, so I could cut wedges to serve, but I didn’t take into account this pan is a little smaller than my others and it preceded to overflow butter into the bottom of my oven while it baked. So, use a loaf pain or pie pan that is of normal size and you shouldn’t have any problems. Give The Best Beer Bread recipe a try and let me know what you think! Enjoy Friends!

Do you have a quick bread your family craves like we do this Best Beer Bread?


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7 thoughts on “The Best Beer Bread”

  1. The bread looks delicious and is begging to be eaten with a few eggs over easy. I can’t wait to try it! I do have one question, is a cube of butter the same thing as a stick of butter? I am assuming this might just be region variation that I have not heard before.

    • Hi Iowa friend! Your suggestion of eggs with this sounds delicious! I sometimes just eat it for snack with an iced coffee. Lol, yes a cube of butter is the same thing as a stick of butter. I suspect it must be a regional thing 🙂

    • Lol, it kind of does look like a fluffy cake, but it’s not. It is definitely savory. However, you can increase the sugar and make it a little sweeter. I think you will really like this, it has an awesome, crunchy, buttery bottom.

  2. Is the dough going to double in size? I’m wanting to try this in a smaller cast iron pan and I need to decide which size to use.


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