Next Post
Crispy Kale BLT Croque Madame with Smoked Gouda + Avocado
This post may contain affiliate links, please see our privacy policy for details.
5 Ingredient Beer Bread…and that includes the salt.
I was never, ever planning on posting this bread, and not because it’s not amazingly delicious.
Because I promise you, this bread will rock your world. So much so that you may be making it once a week from here on out. It’s just that good and by far the easiest thing I make. Without a doubt.
The only reason I was not going to post this recipe is that it’s embarrassingly easy. It requires one bowl, five minutes of prep time (seriously, tops), and five ingredients that I honestly think most everyone always has on hand.
Flour, baking powder, honey, salt, and beer.
That’s it you guys. And as I already said, it’s honestly one of the best loaves of bread you’ll ever have.
Today is the day I’m giving in and showing you guys one of my most requested recipes.
I’m not lying, I make a lot of food (A LOT). Actually, I make so much food that typically we have two or three freshly baked desserts lying around on any given day. You’d think I would give them away, but I can’t. By the time I’m done shooting them, and by the time my family has gotten their hands on the treats, it looks like an animal got to them.
In all fairness, I do a number on them while photographing, but my family kind of destroys them. Some people pick off their favorite parts first. Some people go straight for the middle. And some people dump the containers upside down, shake em side to side and do a little dance well they’re at it.
My mom asked me if I had anything for her to take to this “thing” she had last night. I was like, seriously…sure if you want to take the bars and that cake…that looks like animals got to it. Yeah, she passed. So I quickly whipped her up a batch of this beer bread. So easy and such a crowd-pleaser!
This bread is practically a staple on our dinner table. I mean, we’re having it again tonight.
It’s good enough that I make it when we have people over, bring it with me if we ever actually go anywhere (which is never, but I would) and have even made it on Thanksgiving and Christmas. People love this bread, love, love, love it.
It actually still amazes me how much people love it and how incredibly easy it is. It’s just plain bizarre.
If you are scared of homemade bread, this is the bread to make. You can’t mess it up. Ok, well I’m sure if you added way too much baking powder, dumped in tablespoons of salt, or maybe accidentally grabbed the powdered sugar instead of the flour. Yeah, in that case, I think it would be bad.
But I don’t think that’s going to happen.
I like this bread paired best with homemade chili or gumbo. But it’s also great as a side with roasted chicken, grilled steak, or even leftover for breakfast. I am telling you, this is your new favorite bread. Trust me!
Oh, and DON’T skimp on the butter, it’s a must!
5 Ingredient Beer Bread
Servings: 1 loaf
Calories Per Serving: 2656 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- kosher salt
- 1 (12 ounce) beer (use your favorite) (use your favorite, I love a pumpkin beer)
- 1/4 cup honey (or brown sugar, but honey is best)
- 6 tablespoons cold salted butter, sliced into 8 slices
Instructions
- 1. Preheat the oven to 375 degrees F. Grease 9×5 loaf pan with butter.2. Add the flour, baking powder, and a pinch of salt to a mixing bowl. Pour in the beer and add the honey. Mix until just combined. Spoon the batter into the prepared loaf pan. Arrange the butter slices on top.3. Place the loaf pan on a rimmed baking sheet. Transfer to the oven and bake for 45-55 minutes or until the top of the bread is lightly browned. Sliced and enjoy warm!
Lastly, if you make this 5 Ingredient Beer Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
This post was originally published on October 1, 2013
This has become a staple for me. I made it several times throughout the year. I especially love toasting it up after it’s baked. I just like mine a little crispier. It’s always a hit when I take it places. Love how simple it is and that it’s ingredients I tend to have on hand.
Thanks so much, Liz! Love to hear this bread is always enjoyed, it’s a family favorite for us! Thanks again!
Hello!
This bread sounds wonderful….
wondering if blanched almond flour can be substituted for the all purpose flour?
Hi Karen,
I’m not sure almond flour is the best option here, I would try a gluten free flour blend.
Please let me know if you have any other questions!
It turned out beautifully browned on the outside which was a surprise with a crunchy crust. Nice and soft inside, not too dense…But I just thought it was very bland, needed lots of butter and everything bagel seasoning to make it interesting.
The recipe needs more salt, more flavor. I used a nice German pale ale.
Hi there,
Thanks for trying this recipe and sharing your feedback, sorry to hear you didn’t love it!
Try whipping together some butter, honey and a bit of salt to your taste. Then slathering it on the bread. My daughter makes this and it’s amazing on this beer bread!
This bread is amazing!! Wondering if there are any modifications for high altitude?
Hey Arden,
Wonderful! Love that this recipe turned out well for you, thanks so much for sharing back! No adjustments need to be made:)
Can you freeze this bread once made?
Hi Anna,
You bet, that will work nicely for you!
I hope you love this recipe!
I am allergic to wheat. Has anyone tried a wheat-free flour and used hard cider?
Hey Tamera,
So sorry, I have never tried this before, but I don’t see why it wouldn’t work for you.
I hope you love this recipe!
I haven’t tried it using hard cider, but I have done a beer bread with gluten free flour and a carbonated craft mead instead of beer. (The can of mead was 16oz, though, so drank the other 4oz while it was baking since the recipe called for 12oz. *lol*) It came out well!
I love this bread. Let me try that again..I LOVE this bread!! So easy and so tasty. I’ll be making this for gifts this year!
Thanks so much, Dana:) I am so glad you love this bread! It’s a family fave for us! Have a great weekend!
Is it okay to use a light beer for this recipe?
Hey Tabitha,
You bet, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try!
i only have a ceramic loaf pan Should I get a metal pan ? I haven’t tried it yet
Hi Diane,
I love using a metal pan for most of my baked goods:) If you use ceramic, I would just plan to increase your bake time. I hope you love this recipe!
This is a great quick bread. When I saw the pictures, I wasn’t sure I wanted to make it, but mine actually turned out much better than yours!😂 I will most definitely be making this again. It is great paired with Chili!
Hey Becky,
Love to hear this! Thanks so much for trying this recipe and your comment! Enjoy your day!
I used a 60/40 flour with white and whole wheat and cooked it in a cast iron frying pan which gave it a beautiful crust on the bottom. It cooked faster than the suggested time and was so tasty and delicious! Served it with the pot roast and sage butter potatoes and it was well worth the efforts
Hi Linda,
Awesome! Thanks so much for making this recipe and sharing what worked well for you. So glad it was enjoyed!
Linda that sounds like a yummy idea. What size fry pan did you use and how did you adjust time and temp?
Hi! I love the flavor of this bread and the ease. I’ve tried to make it a few times and it comes out really stodgy and underbaked on the bottom half (sticks to your teeth, flattens out when you cut it). I’m blaming my oven but any idea why this might be happening? Thank you!
Hi Katy,
Thanks so much for trying this recipe! What kind of loaf pan are you using? Is it metal? I would highly recommend using a metal pan. I hope this helps!
It is metal yes!
Hmmmm, okay maybe try lining your pan with parchment paper and then I would place it on the lowest rack in your oven. Let me know if that helps!
Katy,
Is your baking powder fresh? I just threw out 3/4 of a can that was out of date and that will make a difference in the rising. Check the use by date!
Jim
I want to make this for a chilli cook off. Any recommendations on how to make ahead? Thanks!
Hi Katrina,
This is a great recipe to make ahead, just keep in an airtight container. Please let me know if you have any other questions!
I Love this recipe. It’s so fun to play with- for this recipe, I used Georgetown Brewery’s Bodhizafa and Beef Tallow instead of butter (I was out, so I improvised). It’s so delicious..
Thanks so much!! Love to hear this bread is always enjoyed! Have the best weekend!
This is my go to bread to pair with any soup, so easy and turns out so good every time!
Thanks so much, Caitlin! It’s a family fave over here too:) Have a great day!
Questions – can I substitute self rising flour? Can I substitute non alcoholic beer?
Hi Jan,
Yes, both of those are just fine for you to use. I hope you love this recipe, please let me know if you give it a try!