Quick Rustic Beer Bread With Butter

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 10 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour (including 10 minutes cooling)

Quick Ingredients

• 3 cups (360 g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon fine salt
• 1/4 cup (50 g) granulated sugar
• 12 fl oz (355 ml) beer (1 bottle or can), room temperature
• 1 tablespoon (14 g) unsalted butter, softened (for greasing the pan)
• 4 tablespoons (56 g) unsalted butter, melted (to pour over the top)

Do This

• 1. Heat oven to 375°F (190°C). Grease a 9 x 5-inch loaf pan with 1 tablespoon butter.
• 2. Whisk flour, baking powder, salt, and sugar in a large bowl.
• 3. Pour in the beer and stir just until no dry flour pockets remain (do not overmix).
• 4. Scrape batter into the pan and level the top.
• 5. Pour melted butter evenly over the batter.
• 6. Bake 45–50 minutes, until deep golden and a toothpick comes out clean.
• 7. Cool 10 minutes, remove from pan, slice, and serve warm.

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Why You’ll Love This Recipe

• Fast, no-yeast bread: baking powder does all the work.
• Rustic, hearty crumb with a buttery, crisp top.
• Malt-forward flavor that pairs with soups, chili, stews, and BBQ.
• One bowl, minimal stirring, and very forgiving for beginners.

Grocery List

• Produce: None (optional add-ins: 1 jalapeño, 2 tablespoons chopped chives)
• Dairy: Unsalted butter
• Pantry: All-purpose flour, baking powder, fine salt, granulated sugar
• Beverages: 12 fl oz (355 ml) beer

Full Ingredients

For the Beer Bread Batter

• 3 cups (360 g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon fine salt
• 1/4 cup (50 g) granulated sugar
• 12 fl oz (355 ml) beer, room temperature (see notes below)

For the Pan and Buttery Top

• 1 tablespoon (14 g) unsalted butter, softened (for greasing the pan)
• 4 tablespoons (56 g) unsalted butter, melted (to pour over the top before baking)

Optional Add-Ins (Choose One)

• Cheddar: 1 cup (100 g) shredded sharp cheddar
• Jalapeño: 1 jalapeño, seeded and finely diced
• Herbs: 2 tablespoons chopped chives or parsley

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange an oven rack in the center position. Preheat the oven to 375°F (190°C).

Grease a 9 x 5-inch loaf pan thoroughly with 1 tablespoon (14 g) softened butter, making sure to coat the corners. This bread likes to cling, so don’t skimp on the greasing.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined. Whisking helps distribute the baking powder so the loaf rises evenly and doesn’t tunnel.

Step 3: Add the beer and stir gently

Pour in the 12 fl oz (355 ml) beer. Using a sturdy spoon or spatula, stir just until the flour is moistened and you don’t see dry pockets.

The batter will look thick and a bit shaggy. That’s exactly right. Overmixing can make quick breads tough, so stop as soon as everything comes together.

If you’re using an optional add-in (like cheddar or herbs), fold it in now with just a few gentle turns.

Step 4: Fill the pan and level the top

Scrape the batter into the prepared loaf pan. Use the back of a spoon or spatula to level the top so it bakes evenly from end to end.

Step 5: Pour on the melted butter

Slowly pour 4 tablespoons (56 g) melted butter over the top of the batter, aiming for an even coating. As it bakes, the butter creates a deeply golden, slightly crisp crust with a rich, buttery flavor.

Step 6: Bake until deeply golden

Bake for 45–50 minutes, until the top is a deep golden brown and a toothpick inserted in the center comes out clean (a few dry crumbs are fine; wet batter is not).

If the top is browning quickly before the center is done, loosely tent the loaf with foil for the last 10 minutes of baking.

Step 7: Cool briefly, then slice

Let the loaf cool in the pan for 10 minutes. Run a butter knife along the edges if needed, then carefully turn the loaf out onto a cooling rack.

Slice once it’s warm (not piping hot) for cleaner cuts and a better crumb. Serve as-is, or with a little extra butter.

Pro Tips

• Pick the right beer: A lager or pale ale gives mild malt flavor. An IPA adds bitterness. A stout makes it darker and more robust.
• Room-temperature beer helps: Cold beer can slightly slow the rise and make the batter stiffer.
• Do not overmix: Stir only until the flour disappears. Overmixing develops gluten and can make the loaf dense.
• Measure flour accurately: Spoon flour into the measuring cup and level it off (or use a scale for 360 g) to avoid a dry loaf.
• Check doneness at the center: The edges brown first; the middle is the last place to finish baking.

Variations

• Cheddar-Jalapeño Beer Bread: Fold in 1 cup (100 g) shredded sharp cheddar and 1 diced jalapeño. Great with chili.
• Garlic-Herb Beer Bread: Add 2 tablespoons chopped chives or parsley plus 1/2 teaspoon garlic powder to the dry ingredients.
• Darker “Pub” Style: Use a stout or porter and swap the granulated sugar for 1/4 cup (55 g) packed light brown sugar for a deeper molasses note.

Storage & Make-Ahead

Cool completely, then wrap tightly in foil or store in an airtight container. Keep at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days (the crust will soften a bit).

To freeze, slice the loaf, wrap slices tightly, and freeze up to 3 months. Reheat slices in a 325°F (165°C) oven for 8–10 minutes, or toast until warm with crisp edges.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 210 calories, 6 g fat, 34 g carbohydrates, 4 g protein, 2 g sugar, 280 mg sodium.