Easy Beer Bread

A slice of beer bread on parchment next to the rest of the loaf.

5 from 2 votes

This easy-to-make beer bread is a buttery and delicious culinary confection. No fancy baking skills are required to have a tasty loaf of bread on the table in less than an hour.

Prep Time5

Cook Time45

Total Time50

Course: Bread, Breakfast, Side Dish

Cuisine: American, Southern

Keyword: 5 ingredient beer bread, beer bread, easy beer bread, quickbread recipe

Cooking Method: Oven

Servings: slices

Calories: 182kcal

Author: Kari

Equipment

a loaf pan
a rubber spatula
measuring spoons
measuring cups
parchment paper

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
⅛ teaspoon kosher salt
12 ounces beer this is the size of one regular can
¼ cup honey
4 - 6 tablespoons salted butter cubed

Instructions

First, preheat the oven to 375°F. Then mix the flour, baking powder, and salt together in a large bowl.
3 cups all-purpose flour, 1 tablespoon baking powder, ⅛ teaspoon kosher salt
Add the beer (pour slowly so it doesn't bubble up and overflow everywhere) and then add the honey.
12 ounces beer, ¼ cup honey
Mix the wet and dry ingredients together until well combined but try not to overmix.
Pour the batter into a loaf pan that is lined with parchment paper. I like to use chip clips (binder clips or clothespins also work) while pouring the batter into the pan to keep the paper from folding into the batter while you are pouring it. (Just remove the clips before putting the pan in the oven.)
Lastly, top the loaf with cubes of butter. It will melt as the bread bakes and will form a nice crust while also seeping into the bread. It is so good.
4 - 6 tablespoons salted butter
Transfer butter-topped bread to the preheated oven and bake for 45 - 55 minutes, until the top of the bread is browned and has a nice buttery crust on top. The butter will run down the sides of the bread and the parchment will be a little greasy but it will be so good!
Remove the bread from the oven, then let it cool - slice and serve!

Notes

Recipe yield is 10 - 12 thin slices of bread.

Beer Bread Tips

To hold up the parchment paper while pouring in the batter, I like to use chip clips (binder clips or clothespins also work.) This keeps the paper from folding into the batter while you are pouring it in. (Just remove the clips before putting the pan in the oven.)
Try this recipe out with different kinds of beer - there are so many great variations.
Store this recipe in an airtight container with a loose piece of bread, a sugar bear, or a towel in the container to absorb any excess moisture - this bread has a lot of moisture already and can get a little dense and undesirable after a day or two. (We like to freeze slices of it to reheat with a bowl of soup to keep the bread fresh.)

How to Store Beer Bread

Once cooled, store beer bread in an airtight container with something to absorb moisture. (I like to use a sugar bear.) Beer bread is really moist, so enjoy it within 2-3 days. It is really good leftover if heated up in the oven, toaster, or air fryer.

How to Freeze Beer Bread

Beer bread can be easily frozen and saved for later. Wrap cooled bread in plastic wrap, then place it in a freezer bag. Beer bread can remain in the freezer for up to 6 months.

When ready to enjoy, allow the bread to thaw on the counter for about 30 minutes.

To reheat, you can toast it, heat it through on a low setting in your oven or air fryer, or place each slice in the microwave for about 20 seconds.

Nutrition