Easy Beer Bread
This easy beer bread is full of flavor with very little effort. It has a subtle sweetness, a touch of tang, and a soft, tender crumb, all coming together with just a handful of simple ingredients. Warm from the oven and slathered with butter, it’s the perfect companion to cozy comfort food meals.
This is hands-down my favorite savory quick bread. The texture is fantastic, the flavor is rich and just a little yeasty, and it makes an excellent sandwich bread. Toast it and add some melted butter, and you’ve got a breakfast or snack that’s hard to beat.
This homemade beer bread also pairs beautifully with soups, stews, or even pasta.
I still remember the first time I tried it—at my nephew’s 30th birthday party. One bite and I thought, “I have to make this for the blog.”
After a few tweaks, I landed on this version. Since then, Christopher and I have probably eaten a few dozen loaves… and the rest is history.
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Ingredients and substitutions
- Spelt flour – you can also use whole wheat or all purpose flour.
- Almond flour – adds a nice nutty flavor.
- Brown sugar – Light or dark.
- Baking powder – a leavening agent.
- Salt – sea salt.
- Beer – I use an ale, but use what you prefer. I just wouldn’t use stout.
Helpful tips
- Use ale as opposed to something too light like a domestic beer or something too heavy like a stout.
- I use sprouted spelt because I prefer it over non sprouted flour, but use what you have, whether it is whole wheat flour or white all purpose flour. You can even use self-rising flour if you prefer.
- I also use some almond flour. It lends the bread a nutty taste I love. I buy my fine almond flour at Trader Joe’s. If you don’t have almond flour, just add the same amount of whatever flour you’re using.
- You can store this bread in the refrigerator for 7 days in an airtight container or wrapped in plastic wrap and then again if aluminum foil. You can also freeze it in an airtight container for 3 months. If you freeze it, thaw fully before cutting into the loaf.
How to make easy beer bread
Pre-step
Preheat the oven to 375 degrees Fahrenheit and liberally grease a bread pan. Also get a large bowl and pastry cutter.
Step one
Gather the ingredients – spelt flour, almond flour, beer, brown sugar, salt, and baking powder. (A)
Step two
Place all ingredients, except the beer, in a mixing bowl. (B)
Step three
Mix the dry ingredients together with a pastry cutter.
Step four
Pour the bottle of beer in the bowl. (C)
Step five
See how bubbly it gets? That’s normal. (D)
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Step six
Take a rubber spatula and fold the ingredients together. The batter should be airy and fluffy so don’t over mix it.
Bake
Step seven
Transfer batter into the greased bread pan. (E) Bake for 35 minutes or until a cake tester or toothpick comes out clean.
Step eight
Let the bread cool in the pan for 5 minutes before removing it from the pan and placing it on a wire rack to cool completely. (F)
Wait at least 10 more minutes before cutting into the bread.
Perfect!! Look at how tender it looks. It’s the best beer bread.
Slather some butter on a slice. (Or slather on another topping, like my prune spread or pumpkin butter.)
And take a bite.
Look at that crumb and texture. So good!
I hope you enjoyed this easy beer bread recipe!
Other bread recipes
And as always, may all your dishes be delish!
If you’ve tried this recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Easy Beer Bread Recipe
Ingredients
Beer Bread Batter
- 2 cups spelt flour
- 1 cup almond flour
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 ounces beer
Instructions
- Preheat the oven to 375 F and liberally grease a loaf pan.
- In a bowl, add dry ingredients, mix together until combined. I use a pastry blender.2 cups spelt flour, 1 cup almond flour, 1/3 cup brown sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
- Add beer and stir with a spatula, making sure it is well mixed but don't over mix. The batter should be light and airy.12 ounces beer
- Pour batter into loaf pan and bake for 35 minutes or until tester comes out clean.
- Let cool for 5 minutes in pan before removing it from the pan to a wire rack.
- Cut warm with a sharp serrated knife and slather with butter if you desire.
- Eat, smile, and enjoy.
Equipment
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Helpful tips
- Choose an ale for this recipe rather than a very light beer or a heavy stout. A middle-of-the-road ale adds great flavor to the bread without overpowering it.
- I use sprouted spelt flour because I prefer its taste and texture, but whole wheat or all-purpose flour works as well. You can also use self-rising flour if that’s what you have on hand.
- I add a small amount of almond flour for a subtle nutty flavor. If you don’t have almond flour, replace it with an equal amount of the flour you’re already using.
- Store the baked bread in an airtight container in the refrigerator for up to 7 days, or wrap it tightly in plastic wrap and then foil. It also freezes well for up to 3 months. Thaw completely before slicing.
Nutrition
Originally published in May 2017.
Perfectly delicious, Elaine! I have never made beer bread before but like you beer and bread in the same sentence? What’s not too love?
Lol Beth! Thanks.
Yummy! This was delicious and super easy! Thank you for sharing this!
Thank you Luci!
This was a fantastic bread recipe. I love the healthy ingredients.
Thanks Katie!
This bread is incredibly delicious, Elaine 🙂
Thanks Patty!
Perfect timing! I’m eating a piece slathered with peanut butter and fig spread for lunch today! Love this recipe.
Mmmm. Last piece! I have to make more.
This is the first time I’m hearing about beer bread. Bet it’s delicious, I mean it has beer in it!
How did baby Mitchell like his first taste of (almost) beer? 😉
Jas,
Hehe. Mitchell loved it! 🙂
LOVE this and how easy it was! Super good toasted, too!
Thanks Paige. I’m glad you enjoyed it! I love it toasted too.
Such a unique and delicious recipe. Using the spelt and almond flour is a nice change from your average loaf bread. You need to make this!
Thanks Jen. I love using spelt and almond flour together. It gives it such a nutty taste!
Beer bread is on my list of recipe to dos this week! I’ve been looking for an easy version, and this recipe is exactly that. Great flavor, simple ingredients, and perfect for smothering with butter!
Hehe, thanks Sara! I love this bread both toasted and fresh, AND of course, smothered in butter!
This beer bread did not disappoint! It was super easy and the flavor was awesome. O will be saving this recipe!
Thanks Heidy! I’m glad you enjoyed it!
Love how light and fluffy the bread is We enjoyed it so much, especially toasted.
Thanks Jo, I appreciate it!
Mine sunk & didn’t cook inside. What did I do wrong? 🙁
I wonder if it is where you live – as in altitude, Gina. What a bummer, I’ve never had a problem but I’m in the Boston area! Maybe it should have been cooked longer?
I put it back in for 25 more minutes & the center was still dough. I live in PA. The edges which cooked were very good though. I want to try again, but I’m not sure what to do differently. Should I cover it maybe? I did use NA beer, does that make a difference?
Interesting, Gina. It shouldn’t make a difference with the non-alcoholic beer. And PA is not high altitude unless you are in the Poconos, and even then that wouldn’t be high altitude. Hmmm. I’ve never heard that happen with the bread. Not sure how to help you adjust the recipe. 🙁
Thank you for this recipe! I am always looking for recipes specifically written for spelt flour. I made as written. It did take WAY longer than 35 minutes to bake, but I anticipated that. Next time I will use less brown sugar but otherwise this recipe is perfection. It is my new go-to for beer bread!
I’m glad to hear that, Emily! My oven must be really hot. It seems like things always cook faster for me. Thanks for letting me know.