Quick & Easy Beer Bread

This easy beer bread recipe has a sweet chewy crust on the outside and a soft, scrumptious yeasty inside, this beer bread is a crowd-pleaser. In just 10 minutes, you can whip up a batch and pop it in the oven, making it a perfect choice for busy schedules or impromptu gatherings.

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices per loaf

Calories 175

Author Gina Dickson

Ingredients

3 cups all-purpose flour You can use self-rising flour if you prefer; see notes for adjustments
1 tablespoon baking powder Note* be sure your baking powder is fresh. Skip if using Self-Rising Flour.
2 tablespoons sugar
1 teaspoon salt Skip if using Self-Rising Flour
2 1/2 tablespoons pure maple syrup Avoid imitation syrup.
12 oz bottle of your favorite beer Refer to notes for beer flavor recommendations

Instructions

Preparation

Preheat your oven to 350°F (175°C).
Generously grease a 9x5 inch loaf pan with cooking spray.

Beer Batter

In a medium bowl, whisk together flour, sugar, salt, and fresh baking powder. (If you're using self-rising flour, refer to the notes.)
3 cups all-purpose flour, 1 tablespoon baking powder, 2 tablespoons sugar, 1 teaspoon salt
Pour in maple syrup and your favorite beer.
2 1/2 tablespoons pure maple syrup, 12 oz bottle of your favorite beer
Gently stir the ingredients with a spoon until just combined. Don't overmix; a few lumps are perfectly fine.

Baking

Carefully transfer the batter into the prepared loaf pan, spreading it out evenly.
Place the pan in the preheated oven and bake for 50 to 60 minutes. The bread should become golden brown, and a toothpick inserted into the center should come out clean.
Once the bread is done, remove it from the oven and let it cool in the pan for a few minutes.
After that, transfer the bread to a wire rack to cool completely before slicing.

Notes

Beer Flavor Profiles: When creating a particular flavor in your beer bread recipe, think of words like crisp, clean, bitter, fruity, tart, sour, or caramel. By identifying flavors that people are familiar with, it's easier to pick out a beer that suits their palates and the taste they are going for in their bread.

Crisp & Clean: Cream Ale, Wheat Ale
Hoppy & Bitter: English Pale Ale, English IPA
Malty & Sweet: Dark Lager, Dunkles Bock, Doppelbock
Dark & Roasty: Brown Porter, Sweet Stout, Belgian Stout
Smoke: Smoked Porter, Steinbrau
Fruit & Spice: Belgian Blonde Ale, Kristalweizen, Witbier (I personally like Blue Moon in the bread recipe)
Sour, Tart, & Funky: Berliner Weiss, Gose, American Brett Beer

Nutrition