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.
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!
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 <—
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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!!
5/5
5/5
Ashley says
Hi! Can you make beer bread with beer that has gone flat?! Will it change it or not work? Thanks!
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!