The Easiest Beer Bread Recipe You’ll Ever Make

I’ve been making this beer bread for years, and I still can’t believe how simple it is every single time.

No yeast. No kneading. No waiting for dough to rise. Just a handful of pantry staples, one can of beer, and an hour in the oven — and you’ve got a warm, golden loaf with a buttery crust that’ll make your whole house smell incredible.

This is the kind of recipe that makes you look like you know what you’re doing in the kitchen, even on the days when you absolutely do not. In my house, this recipe is famous. My husband loves it, and so do all of my kids!

It’s one of those recipes that works perfectly on a weeknight or a weekend meal. It’s easy enough to throw in the oven and take to a friend or bring it to a potluck or covered dish supper. I know you’ll love it as much as we do!

Why You’ll Love This Recipe

This easy beer bread recipe has been a staple in my kitchen because it works every single time. It’s forgiving, it’s fast, and it tastes like you spent way more effort than you actually did. The butter poured over the top before baking? That’s the secret. Don’t skip it.

It’s perfect alongside a pot of soup or chili. Wonderful toasted the next morning with butter and jam. And honestly? It’s just good on its own, still warm from the oven.

A Note on the Beer

You don’t need anything fancy. A basic lager or whatever’s in the back of your fridge works perfectly fine. A darker beer like an amber ale will give it a slightly richer flavor, but truly — use what you have. The alcohol bakes out, so what you’re left with is just flavor and that beautiful rise from the carbonation.

Melissa’s Beer Bread

Ingredients:

• 3 cups all-purpose flour (or self-rising flour)
• 3 teaspoons baking powder (omit if using self-rising flour)
• 1 teaspoon salt (omit if using self-rising flour)
• ½ cup sugar
• 1 can (12 oz) beer
• ½ cup melted butter

Instructions:

Step #1 Preheat your oven to 375°F and grease a loaf pan well.

Step #2 Mix your dry ingredients together in a large bowl.

Step #3 Pour in the beer and stir until just combined — don’t overmix.

Step #4 Pour the batter into your prepared loaf pan, then pour the melted butter over the top of the entire mixture.

Step #5 Bake for 1 hour. Remove from the pan and let it cool for at least 15 minutes before slicing. And enjoy!

A Few Tips

• If you use self-rising flour, leave out the baking powder and salt — it’s already in there. Either way works beautifully.
• Let it cool before you slice it. I know it’s hard. But it’ll hold together so much better and slice cleanly if you give it those 15 minutes.
• Leftovers (if there are any) are wonderful the next day toasted in a skillet with a little butter.

Make It a Meal

This bread was made to go alongside something warm and simple. Try it with a big pot of vegetable soup, a slow cooker of pinto beans, or a bowl of chili on a cool evening. It also makes a beautiful addition to a hospitality spread — slice it thick and let people help themselves.

Related: Easy Meal Planning for the Homemaker

There’s something deeply satisfying about pulling a homemade loaf out of the oven. It doesn’t have to be complicated to be good. And this one proves it every single time.

Sweet friend, I hope this becomes a staple in your kitchen the way it has in mine.

You’ll also enjoy:

• Melissa’s Best Ever Broccoli Casserole Recipe
• Amish Friendship Bread Tutorial | The Ultimate Guide
• The Ultimate List of Themed Dinner Nights

Yield: 10 servings

Melissa's Beer Bread

Print

A golden, buttery loaf with no yeast and no kneading — just a few pantry staples and one can of beer. The easiest homemade bread you'll ever make.

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

• 3 cups all-purpose flour (or self-rising flour)
• 3 teaspoons baking powder (omit if using self-rising flour)
• 1 teaspoon salt (omit if using self-rising flour)
• ½ cup sugar
• 1 can (12 oz) beer
• ½ cup melted butter

Instructions

1. Preheat your oven to 375°F and grease a loaf pan well.
2. Mix your dry ingredients together in a large bowl.
3. Pour in the beer and stir until just combined — don't overmix.
4. Pour the batter into your prepared loaf pan, then pour the melted butter over the top of the entire mixture.
5. Bake for 1 hour. Remove from the pan and let it cool for at least 15 minutes before slicing.

Notes

• If you use self-rising flour, leave out the baking powder and salt — it's already in there. Either way works beautifully.

• Let it cool before you slice it. I know it's hard. But it'll hold together so much better and slice cleanly if you give it those 15 minutes.

• Leftovers (if there are any) are wonderful the next day toasted in a skillet with a little butter.

• Make it a Meal: This bread was made to go alongside something warm and simple. Try it with a big pot of vegetable soup, a slow cooker of pinto beans, or a bowl of chili on a cool evening. It also makes a beautiful addition to a hospitality spread — slice it thick and let people help themselves.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 427Total Fat: 11gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 27mgSodium: 482mgCarbohydrates: 72gFiber: 2gSugar: 13gProtein: 8g