This easy Beer Bread recipe may be your new favorite thing! A super quick bread that is SO easy to make, and uses simple ingredients like beer, cheese & butter.
It doesn’t require yeast, or kneading – making it a mix and bake easy bread side.
Check out my Irish Soda Bread, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Stop whatever you are doing, I’m serious. Go in the kitchen. Mix this up and then get on with something else for an hour. Trust me!
This beer bread is done in about 50 minutes, and goes great with soups, chili, stews and other stick to your ribs dinners.
I’m quite in love with this beer bread recipe, clearly. I mean – who wouldn’t be?
Quick to mix up, and only 45-50 minutes to bake (no yeast means no rise time – and more importantly – no kneading!)
Change it up! Use gruyere cheese, and add 1/4 cup of cooked, crumbled bacon to the batter. Oh YES PLEASE. I also like to add chopped green chilies to mine.
Pouring melted butter on top of the batter results in a crunchy, buttery crust that is impossible to resist. The bread is pretty sturdy – so it can handle butter being spread on it, or it being dunked into a chili, stew or soup.
This beer bread will last for a few days wrapped tightly in plastic wrap.
Hope you love this bread as much as we do!
Why you’ll love this recipe:
- Easy. Quick to mix up and bake, with no kneading required.
- Flavorful. The combination of cheddar, garlic, and beer makes this bread irresistibly tasty.
- Adaptable. Use your favorite beer to customize the flavor, make different variations with various herbs like rosemary, sage or basil.
Frequently Asked Questions
What kind of beer should I use in beer bread?
Use a beer that you enjoy drinking! Lighter beers like lager or pilsner are great choices for this recipe.
Is it safe for kids to eat this bread?
Yes, cooking with beer is safe as the alcohol cooks off during baking, leaving behind just the flavor.
Why is it important to let the bread cool before slicing?
Letting the bread cool enough before slicing ensures it won’t be stodgy. Cutting too soon can make the bread dense and gummy.
What’s a good way to add more flavor to this bread?
Mix a little Italian seasoning into the garlic butter topping. It will remind you of Red Lobster Biscuits!
What to serve with Beer Bread
Personally, I like a little butter on mine. But it’s AWESOME with vegetarian chili, broccoli cheddar soup, and is a great sub for cornbread.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Flour. Regular all-purpose flour works best in this recipe. You can try a mix of whole wheat flour and white flour, but I prefer mine all white. You can also use self-rising flour (just omit the baking powder).
- Brown sugar. Pack this in to ensure you’re measuring correctly.
- Baking powder. Provides the leavening to help the bread rise.
- Salt. I use kosher salt for its texture and flavor.
- Garlic powder. Used twice, once in the batter and again mixed into the melted butter poured over the top for extra flavor.
- Shredded cheese. Freshly grated or pre-packaged, either works fine in this recipe.
- Beer. Choose a beer you enjoy. I prefer lighter-colored beers like lager, pilsner, IPA or wheat beers for a mild flavor. The brand doesn’t matter, but the flavor does! I recommend using your favorite kind of beer.
- Butter. I use salted butter for a richer flavor.
How to make Beer Bread
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan.
Mix together the dry ingredients
In a large mixing bowl, stir together the flour, brown sugar, baking powder, salt, and 1 teaspoon of garlic powder (I use a wooden spoon).
Add the Cheese
Fold in the shredded cheddar cheese and mix until everything is well combined.
Add the Beer
Pour in the beer and mix until just combined. The mixture will be lumpy – don’t overmix!
Make the Garlic Butter
Melt the butter and mix in the remaining 1 teaspoon of garlic powder.
Transfer to Pan
Pour the batter into the prepared pan. Pour the garlic butter over the top.
Bake the Bread
Bake at 350°F for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve
Cool on a wire rack and serve with a bowl of soup, chili or stew. If you save some garlic butter, brush it over the top of the loaf.
Kylee’s Notes
Alcohol. Cooking with beer is safe for all ages, as the alcohol evaporates during baking. Kids can enjoy this bread too!
Doneness. To check if the bread is cooked, insert a toothpick into the center; it should come out clean.
Why is it important to let the bread cool before slicing
Allowing the bread to be completely cooled before slicing ensures it won’t be stodgy. Cutting too soon can make the bread dense and gummy.
How to store beer bread
Store in an airtight container at room temperature for up to 3 days. Reheat slices in the toaster or oven for a warm treat.
Freezing instructions
Allow the bread to cool completely. Wrap the entire loaf tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.
To Thaw: Remove the bread from the freezer and let it thaw at room temperature for several hours or overnight.
To Reheat: Once thawed, you can warm slices in the toaster or oven at 350°F for 10-15 minutes to refresh the texture.
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Cheddar Beer Bread (No yeast!)
Ingredients
- 3 cups all-purpose flour
- ⅓ cup dark brown sugar (packed)
- 1 ½ tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons garlic powder (divided)
- ¾ cup cheddar cheese (shredded)
- 12 ounces beer
- 2 tablespoons butter (melted)
Directions
Get Prepped
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan.
Mix the Dry Ingredients
- In a large bowl, mix together 3 cups all-purpose flour, ⅓ cup dark brown sugar, 1 ½ tablespoon baking powder, 1 teaspoon salt, and half of the 2 teaspoons garlic powder.
Add the Cheese
- Fold in the ¾ cup cheddar cheese and mix until everything is well combined.
Add the Beer
- Pour in the 12 ounces beer and mix until just combined. The mixture will be lumpy – don’t overmix!
Make the Garlic Butter
- Melt 2 tablespoons butter and mix in the remaining garlic powder.
Transfer to Pan
- Transfer the batter into the prepared loaf pan. Pour the garlic butter over the top.
Bake the Bread
- Bake at 350°F for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve
- Allow the bread to cool in the pan for 5 minutes, then remove it to a cooling rack. Slice with a serrated knife and spread with butter if desired.
- Devour.
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Notes
- What kind of beer to use in beer bread?
Use a good one! Seriously, just use a beer that you enjoy (we like a lager in this recipe, but pilsner is also good!) - What about alcohol?
Cooking with beer is totally fine, we’re using it for the flavor – not the alcohol – which is great because cooking it evaporates the alcohol! Let your kids have a slice! - What should I eat with this?
Personally, I like a little butter on mine. But it’s AWESOME with Chili and Soup and is a great sub for Cornbread. - How do you know it’s cooked?
Stick a toothpick into it! It should come out clean. The top will be golden. - Mix a little Italian seasoning into the topping. It will remind you a little of Red Lobster Biscuits!
- Wait until the beer bread has cooled enough before slicing. If you cut into it too soon, it will be stodgy. Stodgy is not good.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in September of 2019. It was updated and republished in July of 2024.
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