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6 Ingredient Beer Bread Recipe

6 Ingredient Beer Bread - really easy to make, and goes well with everything!

No kneading, no waiting, and just 6 ingredients!

If you think making bread is difficult, this beer bread recipe will completely change your mind. I’m surprised I hadn’t posted the recipe until now! It’s a perfect end-of-summer bread that pairs well with comfort foods such as soups, stews, or chili.

Try it alongside either my Vegetarian Chili or Sweet Potato Chili.

Dogfish Head 60 Minute IPA

In regard to beer, I normally use an Oatmeal Stout for the recipe. However, not wishing to make a special trip to the grocery store last night, I substituted what I had on hand: Dogfish Head 60 Minute IPA. Still turned out delicious! The first time you try the recipe, I’d recommend using a lighter beer, especially if you’re not a fan of heavier flavors or the classic IPA hoppiness. After that, feel free to experiment with different beers and see how they change the resulting flavor of the bread.

The concept of beer bread has been around for quite a while, and you can find similar recipes in old cookbooks or perhaps even written down by your grandmother on an index card. What follows is my family’s version of the popular recipe. Hope you like it as much as we do!

Beer Bread

6 Ingredient Beer Bread

  • 3 cups spelt or white flour (I’ve not tried, but a reader had success with oat flour) (380g)
  • 3 tbsp brown sugar or date sugar (liquid sweeteners work as well) (30g)
  • 1 1/2 tbsp baking powder
  • 1 tsp salt
  • 1 tsp onion powder
  • optional, 2 cups shredded cheese such as Daiya
  • 12 oz beer of choice
  • optional, pats of buttery spread

Preheat oven to 350 F and grease a 9×5 loaf pan. In a large bowl, stir all dry ingredients very well. When the oven reaches the desired temperature, pour the liquid on top and stir until just evenly incorporated. Be sure not to mix too long or too vigorously. If desired, place pats of buttery spread along the top of the bread. Place on the middle rack and bake 45-55 minutes or until the loaf has risen, the top is firm, and a toothpick comes out clean from the center.

—> View Beer Bread Calories & Nutrition Facts <—

Beer Cheese Bread

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Published on September 1, 2014

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  1. Wendy says

    This is the first time I’ve seen date sugar called for in one of your recipes. I recently bought some date sugar and was wondering how versatile it is. Can it be used in your recipes that call for “your sugar of choice”? I would love to use it if I can.

  2. Susan says

    Anything with Dogfish Head beer in it would have to be good… 🙂 (We’ll be visiting them in a couple of weeks, really looking forward to that.) I’m curious to know if your nutrition facts are based on using the cheese or not. I’m assuming not, since you have listed it as an optional ingredient.

  3. RedEyedGhost says

    Katie, do you have a recipe for pumpkin bread? … was what I was going to ask before I read the comments. I think I’ll give your idea a try this weekend, with maybe a little bit of nutmeg too.

    • Megan says

      In my experience with beer breads, they don’t necessarily taste like beer, but like what the beer is made with (generally grains, similar to grains the bread is made with)
      Note though I started making beer breads well before I was much into drinking beer, which lead me to find at first I thought beer tasted rather like bread!

    • Chocolate Covered Katie says

      It’s only one beer for the entire recipe (8-10 servings). I also would think most of the alcohol cooks off during baking. However, I’m not a medical doctor so if you need to stay away from alcohol for any particular reason, it’s best to consult with a professional. 🙂

      • Heather Searcy says

        You might note that you can use non alcoholic beer, it still contains yeast. I made this today and its very good, I have saved your site in my favorites and look forward to making more yummy recipes.

  4. Julie Gordon says

    That beer bread looks pretty good. I can’t wait to try making my own. I just hop it turns out as good as yours looks!

  5. Jessica says

    I’ve seen a recipe (which I’m sure you could swap ingredients to make it whole grain) with just self-rising flour and beer. I’ve done a similar bread with ice cream and I think it would work. It’s nice because there’s nothing added!

  6. Alexis says

    Hi Katie, I always love your recipes! You blog really helped me make the decision to go vegan. I love how easy and delicious everything is!

  7. EVA says

    Being a young 19 year old gluten free gal, I’m wondering if there is any way to omit or replace the beer. I’m loving the idea of an easy, savory bread though!

    • Kalena says

      You should check out Omission beer. They are a beer company that brew their beer like others, however, they remove the Gluten during the beer making process. Their beers still contain hops, barley, water and yeast. Perhaps that could be an option for you!

    • Apple says

      Have you tried O’Doul’s? It’s non-alcoholic beer. I’d like to try that so I can serve it to my kids. Please lmk what worked for you.

  8. Rachel says

    Do you use the onion powder and cheese when you make this with stout? I would think that would lend itself more to sweet flavors like a touch of vanilla or espresso powder.

    • Chocolate Covered Katie says

      Sometimes I do add the onion powder and sometimes not. Delicious both ways. I’ve only added the Daiya once, but I don’t remember what beer I used that time. The basic recipe is really easy to play around with. It’s pretty forgiving.

      I like your vanilla or espresso idea…

      • Rachel says

        I made this today using Atwater Brewery’s Vanilla Java Porter and replacing the onion powder with instant coffee and vanilla bean paste. It’s pretty great; it seems like an awesome breakfast toast bread. Thanks for the recipe; I now need to make this with every beer under the sun.

  9. Valentina says

    Hello pretty! I want to ask, is this bread sweet, or salty? Or maybe the sugar is just needed to start the rising? Anyway i think ill try it. And what kind of beer is that it? I tought you didnt drink alcool. Im italian and lover of wine! U should try some recipes with wine. It may be really innovative
    Xxx valentina

  10. Kyra says

    I loooove beer bread, it’s an awesome addition to soups, stews or chillis…and it’s so quick to make! Love how you’ve put Daiya cheese and onion powder in your recipe, that sounds delicious – thanks for sharing 🙂

  11. Lindsey @ SimplyLindsey says

    I LOVE beer bread, especially with chili! Your recipe looks delicious! I must say, the Dogfish Head 60 minute is an excellent choice. It is by far my favorite beer! I usually use it when I make a savory beer bread, and use a pumpkin beer when I make a sweeter beer bread. 🙂

  12. Dr. Homebrew says

    Way to keep this recipe simple. When it comes to beer and those that drink/enjoy beer, I always say that “Simple is better!” I’m going to try this recipe soon. Thank you!

  13. T says

    Made this last night and left out the sugar (totally by accident, was in a hurry). Still came out delicious! This will definitely be a repeat in my house, and I might even try baking it in mini loaves to give as holiday gifts with a little jar of homemade chili spice mix.

  14. Caroline says

    I’m making this tomorrow morning with Woodchuck Hard Cider. I put all of the dried ingredients together tonight, and added some black pepper, roasted acorn squash seeds, and finely chopped apple and yellow onion, I’m hoping that it’ll have real sweet and savory fall flavor!

    • Caroline says

      This turned out great! A little less dry than I had imagined it would be, so I don’t think it will quite be the sandwich bread that I had hoped for, but tasty none-the-less!! Thanks, Katie (=

  15. Missy says

    Hi Katie!
    Love this recipe. I added sharp cheddar and Jalapeños! Delicious with chili! Thanks for the recipes, I love love love your blog!!!

  16. Wyn says

    I made this today with GF flour and GF beer. I even added a teaspoon of garlic powder and I used cajun seasoning salt. It rose with no problem and it was SO easy. I have tried and tried making GF bread at home, several different ways and it never turned out well for me. I think this is a new staple at my house!! Thank you CCKatie!!!!!!

  17. Anna says

    I’ve made this recipe twice now. I’m not a beer fan (gasp!), but I did have some hard cider in my fridge that made a tasty substitute. I left out the onion powder, of course. The second time around, I added a teaspoon of cinnamon and doubled the amount of sugar to make a yummy sweet bread with apple-y flavor!

  18. Heidi says

    Katie, have you or anyone else on here tried to make this bread with Bob’s Red Mill GF Flour or another brand of All Purpose GF Flour? Want to make it this weekend for my brother’s bday lunch but im nervous using those GF flours since it calls for regular flour…please help!

  19. Shaun says

    Thank you for the recipe! DFH is good beer. I thought i would go a bit more on the darker side and use a Stones Arrogant Bastard Ale… Just preheating now. Thanks!

  20. Amber Welch says

    Katie, I love your blog and regularly make your recipes. I’d starve without them! I have made this one several times, and decided to modify it for a ‘sweeter’ version. Thought I would share with you, and maybe you can work your magic to make it even better!
    Beer Banana Pecan Bread:
    -3 C spelt flour
    -3 Tbsp Splenda Brown Sugar blend
    -1 1/2 Tbsp Baking Powder
    -Dash sea salt
    -3 VERY ripe bananas
    -Most of a can of Bud Select (~10 fl oz)

    I put all the dry ingredients in a big bowl, then mashed the banana’s in a second, smaller bowl. I then incorporated them and the pecans extremely well into the dry ingredients. I added the beer last and didn’t measure it, but poured it until it was well mixed in and the bread mix appeared a little wetter than the original recipe.
    I put it in a loaf pan I had lightly greased (I used coconut oil) and baked it at 325 degrees (F) for 50 minutes in my convection toaster oven.

    It turned out amazing, so I thought I would share.
    Per Cronometer (where I entered the ingredients for the recipe), the loaf with 11 slices that are about 1″ thick, are just under 200 calories. A little high, but the nutrient balance is really good and it’s overall a healthy 200 calories. Thanks for inspiring me daily!!

  21. Karen Becker says

    I just made this bread to go with my beanless chili and it was so good – hubby also enjoyed it. I used white whole wheat flour, brown sugar and for the cheese I used half sharp cheddar and half mozzarella because that’s what I had in the fridge. I will be making this again for sure. Thanks Katie!

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