Savory & Easy Beer Bread Recipe

This savory & easy beer bread recipe makes the perfect side to soups or salads, and adds a hearty touch to any meal. Uses basic pantry ingredients.

loaf of beer bread on cuttin board

Not too long ago, I received an email from a reader asking if I had an easy beer bread recipe. I knew I used to have one…but I had no idea if it was still in my recipe box. Turns out, it was! I know I made this a few times, but it was so long ago, that I didn’t remember a.) how easy it was, and b.) how delicious it was. This is a savory and rustic bread, that goes well with soups, salads, roasts, and more.

beer bread recipe batter in bowl

Tips for great beer bread!

  • If you don’t have a stand mixer, a regular mixer can be used. The dough can also be mixed by hand.
  • Don’t worry about getting the dough perfectly placed in the pan. The dough comes away easily from the mixing bowl, but it is slightly sticky. After the dough goes in the pan, smooth it out the best you can, but a rustic look is what you want.
  • Make sure you put a cookie sheet under the bread pan before you place it in the oven. As the butter heats up and bubbles, it can overflow.

beer bread with butter pats

  • For this loaf, I used Yuengling traditional lager, which is an amber beer. I am not a beer expert, but I know that some recipes call for a dark beer. Use whatever beer you like best, or have on hand.
  • This beer bread recipe is delicious warm from the oven. It’s a large loaf, so chances are it won’t get eaten all at once. It can be stored in an airtight container for a few days at room temperature. After that, it’s best to place it in the refrigerator.
  • If you like quick bread with a dense, hearty texture, this recipe is for you.  Because it’s so sturdy, it works well to slice the loaf with a serrated knife.
  • After a few days, the slices of bread can be warmed in the microwave. They also make the best toast ever!

beer bread in pan on cutting board

sliced beer bread recipe on cutting board

Beer Bread Recipe

This savory & easy beer bread recipe makes the perfect side to any soup or salad, and adds a hearty touch to any meal. Uses basic pantry ingredients.
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4.63 from 8 votes
Servings: 1 loaf
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 20 minutes


  • 3 cups all purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 cup butter (1 stick)
  • 12 oz. beer


  • Preheat oven to 350 degrees F.
  • Prepare a 9 x 5 glass baking dish. (I use Baker's Joy to prepare my baking pans.)
  • Divide the stick of butter in two.
  • Melt one half of the butter.
  • Pour the melted butter into prepared baking dish.
  • In the bowl of a stand mixer, add the flour, sugar, and baking powder.
  • Using the paddle attachment, on the lowest speed, mix together the flour, sugar, and baking powder.
  • Still on the lowest speed, slowly add the beer.
  • Mix just until combined, making sure to get all the flour incorporated. The dough will come together and pull away from the sides of the bowl.
  • Pour dough into glass baking dish. Smooth to the sides. (It's OK if the corners aren't filled. They will fill as the bread bakes.)
  • Divide the other half stick of butter into 6 slices.
  • Top dough with butter pats.
  • Place dough filled baking dish on a cookie sheet.
  • Bake for 50-60 minutes. Bread is done when the top is golden brown and a knife inserted in center of loaf comes out clean.
  • Let rest on a cooling rack for 5 to 10 minutes or until all the butter has been soaked back into the bread.
  • Remove from pan, slice, and serve.
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Beer Bread Supplies

sliced beer bread recipe on cutting board

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Recipe Rating


  1. Holly Sanders says:

    Really want to make this, but only have a hand held mixer. Will bread turn out ok?

    1. Ann Drake says:

      Yes…a hand mixer will work fine!

  2. Cynthia Phillips says:

    3 stars
    This has a great crumb and texture! I think it would benefit from a little salt, and the large amount of baking powder – a base – gives this bread a bitter finish. Wondering what would happen if you were to reduce the baking powder to 2 teaspoons.

  3. April Driggers says:

    5 stars
    I made this during quarantine and shared the recipe with so many friends — we ALL loved it!

  4. The beer bread I’d delicious! Also so easy to make.

  5. I found a recipe for Beer Bread while we were first issued our Covid 19 Stay at Home orders this March. I have made it every week since! Have used various beers – whatever is on hand is used; have loved every loaf. . Great with stews and chili’s. We also like it toasted in the morning; with a little butter and honey on it. Only difference between Your recipe and the one I have been using is my recipe calls for melted all the butter then pouring the second 1/2 over the top of the loaf right before placing it in the oven.
    It’s a hearty bread so not sure how often I will make it during the summer but you never know! Could also add grated cheese to the batter

  6. How much almond or coconut flour to replace 3 cups all purpose flour?

  7. April Driggers says:

    Made it tonight and everyone loved it. Simple, easy, savory. Definitely a keeper. Shared it on Facebook and about five others made it too! :)

  8. Being bored this afternoon and wanting to cook something different for supper, I decided to try this beer bread recipe, simple ingredients, straight forward recipe, didn’t take much time. I just want to say it is delicious. We have a favorite Irish restaurant that serves beer bread at the table, this recipe is even better than that. Thank you for our new favorite bread.

  9. Made this tonight. It was simple to make and was excellent!
    My husband said this recipe is a keeper.
    Thanks for sharing!

  10. Ann, thanks for the recipe! I love it but have never made it – today’s the day!

  11. Christine says:

    Does it matter if the beer is cold or should it be room temperature?

    Thank you.

    1. Ann Drake says:

      Hi Christine…I used beer straight out of the refrigerator. I don’t think it matters!

      1. Christine Heinrich says:

        Okay. Thank you!!

  12. 5 stars
    This recipe has been in my recipe box for a while. My family loves it. My oldest son who is on his own makes it a lot. His addition is to add 1/2-1 cup of shredded or cubed extra sharp cheese to the batter. I have had to change my diet to gluten free – so with this reminder going to try with gluten free beer and flour.

  13. This is the recipe I use, too, with a few tweaks to the process. I mix the batter by hand; it’s easy. I melt the whole stick of butter, use half in the batter, and pour the remainder over the dough after it’s been globbed into the pan. I used a nonstick metal bread pan, and it worked like a charm.

    1. Thank you for sharing! I wanted to make this but wasn’t sure if I could with my nonstick pan :) will make it tonight!