Beer Bread

Beer Bread

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Beer Bread

Beer Bread

Prep Time 5 minutes
Cook Time 1 hour
Servings 8


  • 2 3/4 cups self-rising flour - (not heaping cups)
  • 1/4 cup sugar
  • 12 ounces beer
  • 6 tablespoons melted butter


  • Preheat the oven to 375 degrees.
  • Spray a loaf pan with cooking spray.
  • In a large bowl, combine the flour, sugar and beer
  • The batter should be lumpy – do not over mix it!
  •  Spoon it into the loaf pan and pour the melted butter on top.
  • Bake for about 50 to 60 minutes, or until it gets all golden brown on top and bread is cooked all the way through.


If you don’t have self-rising flour no big deal! You can use all-purpose flour but you need to whisk in 4 1/2 teaspoons baking powder and 1 teaspoon of salt. Whisk together well. Then add the the sugar and beer. You can also mix in dried herbs to the flour/sugar mixture. Add 1 tablespoon dried dill for a Dill Beer Bread or 1 tablespoon dried Italian seasoning for Italian beer bread. 


Calories: 255kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 100mg | Potassium: 48mg | Fiber: 1g | Sugar: 6g | Vitamin A: 376IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 0.4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Is it 3c flour or 2-3/4? Recipe says 2-3/4 but when you give amounts for making self rising you say 3! Which is it?

    1. Amy Hanten says:

      Hi Robin. I just re-read my online recipe and it’s correct. It’s 2 and 3/4 cup flour whether you use self-rising or all-purpose and make the adjustments.I used to mke it with 3 cups but starting cutting it back to 2 and 3/4 a few years ago because better was just too lumpy. Enjoy! Thanks! -Amy

  2. Is it 3c flour or 2-3/4? Recipe says 2-3/4 but when you give amounts for making self spritzing you say 3! Which is it?

  3. Peggy Minarcik says:

    I made this with gluten free flour and added the baking powder and salt and it turned out great!

    1. Amy Hanten says:

      Hi Peggy. Thanks for sharing! Glad to know it works with gluten free flour! -Amy

  4. Joan Swartout says:

    Can you make this with wheat flour?

    1. Amy Hanten says:

      Hi Joan. Yes, I would think you use wheat flour. But, you need to use self rising wheat flour or you can whisk in 4 1/2 teaspoons baking powder and 3/4 teaspoons of salt to the 3 cups of all purpose flour and then continue with the beer and rest of the recipe. Thanks! -Amy

  5. PJ Stenfors says:

    What can I use if I don’t have any self rising flour?

    1. Amy Hanten says:

      Hi there. If you don’t have self rising flour, you can make your own. You can add whisk in 4 1/2 teaspoons baking powder and 3/4 teaspoons of salt to the 3 cups of all purpose flour and then continue with the beer and rest of the recipe. Thanks! -Amy

  6. This is amazing! The house smell is OH SO FABULOUS right now. Next time I’ll cut back on the butter a bit, and I might try a few of the other combos mentioned earlier. What an easy bread recipe. Thanks for sharing!

    1. Amy Hanten says:

      Hi Andrea! Thanks for sharing! So glad you loved my beer bread! It’s a favorite of mine too! Who knew baking bread could be this easy! -Amy

  7. I’ve seen this recipe for several years on your site but never made it. I decided to make it today to go with my corned beef dinner. I usually make Irish soda bread for St. Patty’s Day but never liked it much. I just tasted a slice and WOW. It’s delicious! I can’t believe something with so few ingredients and so easy to make could be so good. I made it as directed except the butter which I cut to 1/4 cup. I used Killians red beer and will definitely be making it many times a year. Not just for St. Patty’s Day.

    1. Amy Hanten says:

      Hi Maryjane, Thanks for sharing! I’m so glad you liked my beer bread! -Amy

  8. This is the best recipe! Wondering about freezing? Like to make ahead for Christmas. Thanks Amy you have some of the best & easiest recipes!

    1. Amy Hanten says:

      Hi Chris. Yes, you could make ahead and freeze it but fresh and warm out of the oven is always best! -Amy

  9. Elaine Rudolf says:

    Hi Amy, I made the bread and it turned out great! A bit too sweet, ok to decrease the sugar or will it affect the outcome.
    Because then I will bake them and use them instead of store bread. Thank you Elaine

    1. Amy Hanten says:

      Hi Elaine. Sure I see no problem with making it with a little less sugar. I’m glad you liked it! Thanks! -Amy

  10. Mr Adrian G. says:

    I wish I hadn’t waited 8 months to try this. It was so simple, & is delicious. I used Slenda, ( 6 packets = 1/4 cup ), because I avoid regular sugar. As I’m eating my bread right now I am thinking of combinations for the future. Different beers, less butter, adding things, etc. I’m going to make this once a week from now on, maybe more. No more grocery store bakery bread for me. With this, I’ll know exactly what’s in it. Thank You Amy.

  11. Stephanie Mitchell says:

    Hi Amy, I was wondering how many people does this recipe and the loaded potato soup recipe serves?

  12. so easy and delicious! I used brummel & brown melted on top instead of butter so other than the fact its high gluten/carbs its not that unhealthy of a bread!

  13. This too is awesome!!! Took 3 loaves out of the oven about 6 minutes ago and one loaf is GONE already. Made this to go with the reuben soup we made earlier. Love it!!!

  14. Hi Amy,
    I need to make this gluten free and have a gluten free flour substitute but I was wondering if I would need to add anything else to it?

    1. Hi Peggy. I’ve never made it Gluten free so I’m not sure. Please let me know how it turns out. Thanks! -Amy

  15. Elizabeth says:

    Amy, this recipe turned out amazing! I saw you on Fox 6 this morning & now I have to try all your St. Pat’s recipes. I will definitely purchase your cookbooks! Thank you for the cooking/baking motivation!

  16. I make mine without the butter and vary additions—dill and dried onion, summer sausage bits and cheddar cheese, garlic and Italian seasoning, and on and on….Combos are endless.

  17. Nancy Jenewein says:

    Hi Amy,~Did you use a standard size 9×5″ loaf pan for your beer bread recipe? I did, and poured the 1/2 cu butter over the batter in the pan, but it ran over in the oven and caused my smoke alarm to go off! (Other that That, it turned out great-!) Should the recipe be 1/2 STICK of butter, which would be 1/4 cup, rather than 1/2 cup?? I would like to try it again, but don’t want another oven mess! Thanks Much.

    1. Hi Nancy. My loaf pan is a bit bigger. You can definately cut back on the butter. Even a couple tablespoons would be fine. Sorry about the mess! Thanks for sharing! -Amy