Beer Bread

Beer Bread–An easy, buttery bread without yeast to serve with dinner tonight! Enjoy a warm slice fresh from the oven, or slice it into cubes to serve with all your favorite dips.

Loaf of beer bread on a black wire rack to cool.

Why this Bread is Best

I called this Beer Bread recipe a homemade bread without yeast, but that’s not technically true. The beer just brings its own yeast to the party so you don’t have to.

This recipe creates a loaf of bread with a hearty crust that yields to a soft interior.

Eaten on its own or as a side dish for a meal, I can’t get enough!

There are plenty of reasons to make beer bread:

  • Maybe yeast is in short supply at your grocery store.
  • Maybe you’re all out of yeast and don’t want to make a special trip out.
  • Maybe you’ve never baked bread from scratch before and you’re looking for an easy fool proof (and yeast proofing free!) method.
  • Or, maybe you simply want a delicious, homemade loaf of bread!

In any case, beer bread is the answer. You’re going to love how easy it is to make perfect bread using a can of beer!

Move over Boxed Mixes

For many years, I ordered beer bread mix from a specialty foods company. It’s how I got introduced to the idea of using beer to raise bread instead of a packet of dry yeast.

Then I learned how to make beer bread from scratch! It’s so much more affordable than premade mixes and just as easy.

I can make beer bread any time without having to remember to buy or order anything outside of my usual staples.

Unlike traditional yeast breads, Beer bread also requires no kneading and no rising time! You just mix everything up, bake and enjoy.

Ingredient Notes

  • Flour – I use all purpose. You can also substitute bread flour or white whole wheat, but the loaf will be a little chewier and denser.
  • Baking powder
  • Salt
  • Sugar
  • Beer – No need to get fancy. Any can of beer will do just fine.
  • Butter – Unsalted and melted, for topping the bread loaf
Step by step photos showing how to make beer bread.

How to Make Beer Bread

STEP 1. Preheat oven to 375°F. Grease 9×5-inch loaf pan and line bottom of pan with parchment paper. Set aside.

STEP 2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Using as few strokes as possible, mix in the beer until the flour mixture is moistened.

STEP 2. Pour thick batter into loaf pan. Drizzle melted butter over the top.Bake for 50 minutes, remove from oven and cool in pan 5 minutes. Remove from pan and enjoy warm!

Easy, buttery Beer Bread recipe to serve with dinner! Also great to cube into bite sized pieces and use for dips!


Does beer bread taste like beer? The short answer is no. If you didn’t know there was beer in the bread, you wouldn’t be able to tell by the taste alone. It does have a deeper, richer flavor than an every day white bread and that’s what makes it so delicious!

And it goes without saying, but just in case . . .all the alcohol bakes out of this bread in the oven, so there’s nothing boozy going on here!

Can I add anything to the bread? Yes. Check out my Cheesy Onion Beer Bread recipe on the blog from years ago for some ideas and guidelines!

Can I substitute anything for the beer?

You can use 7UP or Sprite instead of beer if you don’t have any or prefer not to use it. However, these sodas don’t contain yeast so the bread turns out a little denser.

Do you have to add butter on top?

Of course not. However, the butter gives this bread so much flavor and since there are no oils IN the bread, you’re not doubling up. I suggest you try it, the buttery top of the bread is one of the best parts!

Melted butter being drizzled over uncooked beer bread batter in a loaf pan.

Can you freeze beer bread?

No. It totally changes the texture and flavor unfortunately. This bread is best served on the same day. Or warm it up to serve with soup and chili on day two!

My bread crumbled when I tried to cut it! What did I do wrong?

Nothing! That is totally normal for this bread. It’s definitely on the crumblier side. I use a very sharp knife to slice this bread to avoid too much crumble, but sometimes you get a perfect slice, and sometimes you don’t!

So there you go…one delicious bread recipe to go with any weeknight dinner!

Beer bread is also amazing as a dipper. Cut it into cubes and try it with Spinach Artichoke Dip or Hot Jalapeno Corn Dip. You won’t be sorry!

Easy, buttery Beer Bread recipe to serve with dinner! Also great to cube into bite sized pieces and use for dips!

Delicious Recipes

Yield: 10 servings

Beer Bread

Prep Time 5 minutes
Cook Time 50 minutes
Additional Time 5 minutes
Total Time 1 hour

Easy, buttery Beer Bread recipe to serve with dinner! Also great to cube into bite sized pieces and use for dips!


  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • ¼ cup granulated sugar
  • 1 can (12 ounce) beer
  • ¼ cup unsalted butter, melted


  1. Preheat oven to 375°F. Grease 9x5-inch loaf pan and line bottom of pan with parchment paper. Set aside.
  2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Using as few strokes as possible, mix in the beer until moistened.
  3. Pour thick batter into loaf pan. Drizzle melted butter over the top.
  4. Bake for 50 minutes, remove from oven and cool in pan 5 minutes. Remove from pan and enjoy!


  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 197Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 274mgCarbohydrates: 34gFiber: 1gSugar: 5gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Crusty beer bread with no yeast, no kneading and no rising time is a recipe everyone should know how to make!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 25, 2017

Comments & Reviews

  1. I’ll bet it would be good baked in a silicone muffin pan…then you wouldn’t need to slice it – already individual size. Going to try it!

  2. I made this on 3/2/17 and we really enjoyed it. I am definitely going to make it again and look forward to trying different beer and perhaps adding some cheddar cheese, caramelized onions or both. Thank you for sharing this awesome recipe!

  3. Thank you so much for sharing this great recipe! I made it tonight and it was absolutely delicious! My son is allergic to eggs, dairy, and soy. This was the first time he’s ever had BREAD! ????

  4. I’ve never managed to make Beer Bread successfully. The last attempt, in a bread machine, caused the machine to attempt suicide by walking off the counter, followed by the pan falling out of the machine and the dough ball rolling across the floor!

    I assumed this was a message from God not to try to make beer bread any more, but I’ll give you recipe a try!

  5. Hi Aimee! I was excited to want to check out your recipe for beer bread, and the ingredients you listed are what I learned from to make this beer bread about 12 years ago. I would love to offer tips to everyone that I learned along the way for a tasty “beer” bread: 1.) If you want your bread to taste like it has beer in it, use a strong, dark ale – the final bake is delicious! And, of course, the alcohol content burns off during the baking process. 2.) I use all-purpose flour. I once used self-rising flour, omitting the baking powder, but I usually keep AP for other baking. 3.) YES, you really should add all the butter, it makes a huge difference in the taste and texture of the bread. I use 1/3 cup melted butter. 4.) This bread is extremely crumbly if you try to cut into it after it’s been baked and cooled – which is fine if you like it that way. But, I like to make 2-3 loaves one-day in advance and separately wrap each cooled loaf in plastic wrap to sit on the counter for 24-hours to let it permeate its moisture throughout for easy cutting. This also allows for the dark beer flavor to mellow nicely. 5.) What kind of dark beer is best to use? If you don’t have experience with dark beer, ask the liquor store manager who would LOVE to explain to you all the tasty virtues of dark beer, and which ale would work best for your bake. 6.) I usually add one cup of the large golden seedless raisins after soaking them until they’re plump in the same dark beer I would be using for the bread. 7.) And, finally, use a deep loaf pan (8 1/2″ x 4 1/2″) to accommodate the melted butter. This size will also make the loaf look larger than using a regular 9″ x 5″ loaf pan. So, those are my experiences with making beer bread – if you’ve never made this before, you will not be sorry, it’s so delicious! And, as you learn your way around making this bread to your liking, you can add other goodies when mixing the dough for some delicious experimenting. Happy baking!

    1. I made Beer Bread for the first time. Actually, it’s my first bread recipe . It was so easy and great with butter! My husband loved with his pot roast gravy. I will definitely make this again!!

  6. I used to buy the beer bread from Tastefully Simple as well. In order to save some money and wanting to know exactly what was in my food, several years ago my daughter and I figured out our own, which by the way is very similar to yours. I just don’t put in as much sugar or melted butter topping. I love tweaking the recipe…..I have used brown sugar and an apple ale in place of the granulated sugar and beer, added some grated cheese to the basic recipe, used white whole wheat flour for a change, and a variety of dried herb combinations when I want an herb-flavored version.

  7. Hi Aimee! I have never had beer bread. Like EVER! First thing I thought of was: Does it taste like beer? which you addressed, lol. I love to make rolls for dinner but definitely want to try this out as it sounds delicious plus, I already have all the ingredients needed 🙂

  8. I am a senior citizen and would love this recipe but don’t know how to get it. Can it be sent to my email address please?

  9. I’ve made this many times and added variations of – 1+ C. sharp shredded cheese – nuke 1/2 C chopped onion for about 1.5 min – 1/2 C. chopped green olives – 1 tsp Italian seasoning – the recipes is yours to do whatever with – great recipe.

  10. I used to buy the beer bread mix all the time too, but haven’t had it in ages!  Love that you took it upon yourself to make it at home!

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