Looking for more bread recipes? Try my Zucchini Bread, Chocolate Banana Bread, Lemon Blueberry Bread, or Applesauce Bread! This recipe is courtesy of our dear family friends (thanks Burke and Elaine!) who have made it countless times over the years, and who I credit for introducing me to my first slice of it when I was at their home many years ago. It has such a delicious and unique taste and texture that I love, and I had to ask for the recipe!
Why I love this bread:
Nostalgia: our dear family friends would make this beer bread when I was a kid and would share it with us (thanks Burke and Elaine!). The original recipe came from a woman from our home town, Park City, who was famous for the Beer Bread served at her restaurant “Sue’s” (it even mentions the beer bread in her obituary). What a treasured recipe! Quick – Only 5 ingredients, no kneading or rising–just mix everything together and pour in the pan. The alcohol is used in place of the yeast to help the loaf rise, and evaporates while cooking. Unique – The crust for Beer Bread bakes a little thicker than sandwich bread and the inside is a little more dense, but still really soft, with a hint of sweetness. It’s delicious!
How to make Beer Bread:
Preheat oven to 350°F. Grease a 9×5 inch loaf pan generously with butter. Mix flour, sugar and salt in a bowl and whisk well. Add remaining ingredients and mix, just until combined. Bake: Pour into prepared loaf pan. I like to use a 8.5 x 4.5 loaf pan because it bakes taller, but a standard 9×5 loaf will also work great! Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean (or a thermometer tests around 190 degrees). Enjoy: Remove to a wire rack and cool for 30 minutes before slicing.
Storage and Freezing Instructions:
To Store: Store this easy beer bread at room temperature for 2-3 days in a bread bag. To Freeze: Wrap baked beer bread in plastic wrap and aluminum foil and freeze for up to 2 months. I originally shared this recipe March 2020. Updated March 2024.
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