Beer Bread

5 from 1 vote

This quick, slightly sweet beer bread uses just 5 ingredients and bakes in under 5 minutes. The melted butter poured over the batter creates a crispy, buttery crust with a soft, beer-flavored interior.

Prep Time5

Cook Time40

Total Time45

Course: Bread

Cuisine: American

Keyword: beer bread, no yeast bread, quick bread

Servings: slices

Author: Lindsey Farr

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons kosher salt
2 tablespoons granulated sugar
12 ounce beer I used Stella Artois
¼ cup unsalted butter melted

US Customary - Metric

Instructions

Preheat the oven to 375°F conventional (no fan). Spray a 9x5-inch loaf pan with nonstick cooking spray and set aside.
Add the flour, baking powder, salt, and sugar to a large bowl and whisk to distribute.
Melt the butter in a small saucepan over medium heat or in a heat-proof bowl in the microwave.
Pour the beer into the flour mixture all at once, then stir it in using a rubber spatula or wooden spoon. This will help limit the gluten formation and help keep the bread more tender and less rubbery.
Scrape the batter into the sprayed loaf pan and spread out using the spatula.
Immediately after spreading the batter in the loaf pan, pour the melted butter over the top of the dough, and then place the pan in the oven to bake.
Bake for 40-45 minutes, rotating after 30 minutes, until a toothpick or cake tester comes out clean.
Let cool for 5 minutes in the pan, then turn it out onto a wire rack to cool completely before slicing.

Notes

Yield – 1 loaf
Variations– Brown the butter before adding it to the bread for a slight nutty flavor. I would melt 6 tablespoons of butter and measure it after browning.
Storage –Cool the beer bread completely before wrapping well in plastic wrap or parchment paper. Store at room temperature for up to a week, in the refrigerator for up to two weeks, or frozen for up to three months.

Nutrition