Beer Bread Recipe
Easy, buttery Beer Bread recipe to serve with dinner! Also great to cube into bite sized pieces and use for dips!
Servings: 10 servings
Ingredients
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
- 1 can beer 12 ounce
- ¼ cup unsalted butter melted
Instructions
- Preheat oven to 375°F. Grease 9x5-inch loaf pan and line bottom of pan with parchment paper. Set aside.
- In a large mixing bowl, combine flour, baking powder, salt and sugar. Using as few strokes as possible, mix in the beer until moistened.
- 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!
Notes
- Not a fan of beer? Swap it out for 7up or Sprite. The carbination will help create air bubbles, although, the bread will be a little more dense (and sweet).
- For more flavor, check out my Cheesy Onion Beer Bread recipe on the blog from years ago for some ideas and guidelines!
- I use a sharp, serrated knife to slice this bread. This helps prevent too much crumble. Sometimes, I get a perfect slice, and sometimes I don’t!
- Serve this as a side dish, or with a batch of spinach artichoke dip!
- Store bread in airtight container at room temperature for up to 3 days.
- Freeze beer bread in ziploc freezer bag for up to one month.
Nutrition
Serving: 1slice | Calories: 197kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 274mg | Fiber: 1g | Sugar: 5g
