Buttery Beer Bread*

You know what turns a regular quick bread into an ‘omgawd the world can end and I will still be eating this bread’ bread? BUTTER and BEER. To be precise, a whole stick of butter and a whole bottle of beer. Then when the breads still warm out of the oven, you smear it with a little more butter. I know. Ridiculous, right? …but oh so freakin’ amazing.

I made this recipe for the first time in 2009 and I was immediately hooked. Because it is so good (and because I was a total nobody back then and the photos really sucked) I am re-blogging the recipe so you can share in the amazingness that is Buttery Beer Bread. For obvious reasons, I only make it a couple of times a year…specifically when we are having chili because it makes the perfect pairing. I would love to keep this bread in the weekly rotation, but I just don’t think my arteries can handle it.

quick, easy, fast, quick bread, easy beer bread, fast beer bread

Besides the butter and the beer, the ingredients are rather plain. And until you try it, you probably will even think that it’s not as great as I am telling you. But seriously, hands down, this is the best bread (yeasted or quick bread) I have ever made. It takes less than 5 minutes of work from you and then you just pop it into the oven. In less than an hour, out comes probably one of the most delicious carb-y side dishes you will ever eat. Ever. It’s Magical.

And for those that hate beer, no it doesn’t taste like you are drinking a bottle of beer. Try it and don’t blame me when you eat the whole loaf before you share with your husband/boyfriend. Blame the butter and the beer.


Buttery Beer Bread

Yield: 1 loaf

Total Time: 1 hour

Recipe Note: I used Yuengling (original) this time. I prefer to use Shiner Bock, but the store was out. I would suggest using a darker beer because it gives the bread better flavor, but a light beer will work in a pinch!


  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 bottle (12 ounces) beer
  • 1 stick unsalted butter, melted


Preheat the oven to 350°F. Grease a 9x5 inch loaf pan. Line with parchment paper for easy removal (optional).

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer into the dry ingredients until just mixed.

Pour half the melted butter into the bottom of the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter.

Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. Serve immediately with a smear of more butter, or reheat in the microwave for 20 seconds.

repost from 2009 


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52 Responses to “Buttery Beer Bread”

  1. 1

    Alaina @ Fabtastic Eats — December 7, 2012 @ 8:50 am

    oh my! this sounds incredible! Im making chile for monday night football this coming week…Pats vs Texans! 😉 This bread will definitely be an accompaniment!

  2. 2

    Katrina @ Warm Vanilla Sugar — December 7, 2012 @ 9:12 am

    Awesome and pretty! What a great looking snack!

  3. 3

    Averie @ Averie Cooks — December 7, 2012 @ 11:09 am

    I’ve wanted to make beer bread for ages – yours looks so buttery and delish!

  4. 4

    Sarah in Miami — December 7, 2012 @ 12:55 pm

    I just made this using a raspberry wheat beer and it is sensational! I’ve already had 3 slices…don’t judge.

    • Jessica replied: — December 7th, 2012 @ 1:38 pm

      Awesome! Could you taste raspberry in the bread??

  5. 5

    Erin @ Texanerin Baking — December 7, 2012 @ 1:37 pm

    That looks like the most incredible beer bread ever. And I LOVE beer bread! Definitely making this when we have people over. I know I won’t be able to behave myself around it.

  6. 6

    Angela — December 7, 2012 @ 1:45 pm

    Wondering could you tell me what a stick of butter is in weight? Im in the Uk so I dont know what weight it is. Thanks

    • Jessica replied: — December 7th, 2012 @ 1:47 pm

      1 stick = 1/2 a cup = 8 tablespoons!

      And since a pound of butter has 4 sticks in it here in the US, I would go with 1 stick being 4 ozs.

      Hope this helps!

  7. 7

    Angela — December 7, 2012 @ 1:55 pm

    Thats brilliant thanks

  8. 8

    Rachel Cooks — December 7, 2012 @ 1:58 pm

    I bet this ships well. Just sayin’.
    PS: I love Shiner Bock. Man…I could really go for one right about now!

  9. 9

    Mabel and Zora — December 7, 2012 @ 2:20 pm

    Looks yummy!

  10. 10

    Leslie — December 7, 2012 @ 2:24 pm

    Looks delish! I’ll definitely have to try this…

  11. 11

    Ann Mc — December 7, 2012 @ 3:11 pm

    SOLD! I’ll be trying this in the next day or so! It was so much fun to read, I had to read it out loud to my hubby….and he’s sold, too!

  12. 12

    Cassie | Bake Your Day — December 7, 2012 @ 8:17 pm

    Absolutely nothing better than butter beer bread!

  13. 13

    Joanne — December 7, 2012 @ 8:51 pm

    This bread is totally spot-on! Beer and butter for the win!

  14. 14

    Haley @ Cheap Recipe Blog — December 7, 2012 @ 10:04 pm

    Oh yuuuum! I need to make this soon. It looks delicious.
    Cute blog, by the way! Glad I stumbled upon it.

  15. 15

    Nikki @Pennies on a Platter — December 8, 2012 @ 10:21 am

    How did I miss this the first time around in 2009?? Maybe you thought you were a nobody back then, but you were a somebody to me! awwww!! sappy sap! haha!! I love that even though I’m pregnant I can still have this beer bread and it’s EASY?? What a great life!

  16. 16

    Wendy — December 9, 2012 @ 8:18 pm

    OK, I have this baking RIGHT NOW in the oven. Cross your fingers!! :)

  17. 17

    Wendy — December 9, 2012 @ 9:40 pm

    It was yummy, easy, and looked just like yours when it came out of the oven! Great texture and we decided it would be fabulous made in a dutch oven camping. Only bad thing? It’s SO filling so you can’t eat much! :) Thanks for the recipe!

  18. 18

    Amanda @ Once Upon a Recipe — December 13, 2012 @ 2:48 pm

    So easy and it looks so good!

  19. 19

    Linda W. — December 27, 2012 @ 7:02 pm

    As I noted elsewhere on your blog, I make lots of small freezable meals for my mother as part of her Christmas present (that lasts all year). I give her a “coupon” with a list of what I could make for her – and white chicken chili is one of the recipes. I found your recipe for white chicken chili…BUT….I saw the link to the Buttery Beer Bread on the chili post, and went running to my fridge to see if I had a stray bottle of beer. Eureka! A bottle of Harp Lager in the bottle shelf of my fridge drawer. And so I made this bread.

    Oh. Em. Gee. The house smelled SO good! I had to sneak a piece before the chili was done – I am singing hosannas to this bread! It’s as dangerous as being in the open ocean while the charter boat captain chums the water around you – and you’re not in a shark cage.

    Resistance is futile.

  20. 20

    libby bouma — December 29, 2012 @ 9:33 pm

    I have my second batch in the oven as we speak. I cannot get enough of this bread! Thank you!

  21. 21

    Kari — January 25, 2013 @ 5:33 pm

    Thanks so much for this post! I’ve been looking for a great recipe for beer bread. I had a friend who used to make beer bread a couple times a year, but she passed away (very early) a couple years ago. I’d kinda forgotten about it, if you want to know the truth. Your post reminded me of her and her famous beer bread! I’ll be making some this weekend for sure!

    • Jessica replied: — January 27th, 2013 @ 7:51 pm

      I hope it lives up to the memory of your friend’s famous beer bread.

  22. 22

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  23. 23

    Julie — February 20, 2013 @ 6:59 pm

    Awesome! I’m eating some right now and it is so good there may not be any left for the hubby. 😉

  24. 24

    Roberta — March 3, 2013 @ 7:48 pm

    I made the chili and the bread today and both were awesome. I used parchment paper in the bread pan and seems like some of the butter did not absorb into the bread. Can i cut down on the butter or was it the paper?

    • Jessica replied: — March 4th, 2013 @ 1:14 pm

      Yup, you can cut the butter in half if you want! It always absorbs all the butter for me, but some people like to cut it in half. :)

  25. 25

    keelysteger — March 6, 2013 @ 8:13 pm

    I made this tonight and will probably dream about it. :)
    It was so delicious!

  26. 26

    Jamie Charrette — March 7, 2013 @ 3:49 am

    I made this a few days ago with raspberry wheat beer and it was so good! We ate it all before the hubby got any, so I made it again with a cherry wheat beer. Sooooo good!

  27. 27

    lzbattles — March 9, 2013 @ 6:09 pm

    I have this just about ready to go in the oven. I used a home brew stout and added two handfuls of spent grain. I’ll let you know the results.

  28. 28

    Kitkat — March 14, 2013 @ 11:59 pm

    OMG! Made this tonite and it’s amazing. I wanted to test it before bringing it to a St. Patrick’s Day dinner. Now I wanna try it with cheese, maybe jalapeño jack. Or maybe try it in muffin tins. Yummy.

  29. 29

    Kara — April 2, 2013 @ 2:46 pm

    I am a terrible baker but this recipe was so easy. I cut the butter in half and it still had that great buttery taste. It turned out amazing! I think I will serve it with some chive compound butter. Thanks!

  30. 30

    Star — May 9, 2013 @ 11:47 pm

    I tried this bread awhile back and I added a tbsp of dried basil to the flour mixture before adding the beer (bud light was all I had on hand) and the end result was a new family favorite. It tasted a-mazing! My husband said it made him think of the bread you would dip in the olive oil and herbs at an Italian restaurant. More family members told me I need to make it more often. :)

    • Jessica replied: — May 13th, 2013 @ 10:13 am

      Oh yum – I love the idea of adding rosemary!!

  31. 31

    Jenna — June 19, 2013 @ 11:39 am

    I made this with a light beer, but used a 19 oz bottle and made it more flavorful. I also used a whole wheat flour instead to make it a little bit healthier, and heartier. A great recipe all together!!

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  34. 34

    Meredith — August 22, 2013 @ 8:39 am

    I usually neve leave comments on blogs, but I absolutely had to to tell you how amazing your bread is. I’ve never made bread before (I’m usually a dessert girl) but I stared at this recipe on my computer screen all day at work yesterday. I bought a loaf pan on my lunch break and made it when I got home at around 9pm. I used Honey Brown Lager. It literally took less than 5 minutes to throw together and at about 10pm I pulled the most delicious smelling bread out of the oven. I made honey butter to go with it. I used 1/4 of Alton Brown’s recipe (http://www.foodnetwork.com/recipes/alton-brown/honey-butter-recipe/index.html).
    My husband and I were skeptical about how good the bread could be with so few ingredients, but it is one of the yummiest breads I’ve ever had. We ate half the loaf last night, and could easily have eaten all of it but were trying to exercise some self control. I had a piece this morning with breakfast and it heated up nicely in the microwave. I can’t wait to try different varieties! Next time I’ll also try using salted butter. I can’t wait to make it for friends and family. Thank you so much for this crazy-easy and crazy-delicious recipe! Love it!

  35. 35

    Buttons — September 16, 2013 @ 1:49 pm

    Oh I have been using your recipe now for three weeks. I love it and I have been playing with different flours and types of beers they all are great. I find myself going into the beerstore and finding different beers to use. Thank you for this I am having fun and everyone around here is enjoying this. Off to make some with Guinness and Spelt flour wish me luck. Sounds yummy. Thanks again for pushing me to try this. B

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  39. 39

    Natalie — July 9, 2014 @ 9:20 pm

    Made this bread tonight to go with spaghetti. IT WAS AMAZING! The crust is golden, crispy, buttery, slightly salty, crunchy and the inside was moist and delicious. My 3 year old son can’t get enough and honestly, I can’t either. LOLOLOL! I used a lager aged in tequila barrels, it’s a slightly sweet beer. It made no difference. Will make again, again and again. Thank you!

  40. 40

    Natalie — July 9, 2014 @ 9:20 pm

    Made this bread tonight to go with spaghetti. IT WAS AMAZING! The crust is golden, crispy, buttery, slightly salty, crunchy and the inside was moist and delicious. My 3 year old son can’t get enough and honestly, I can’t either. LOLOLOL! I used a lager aged in tequila barrels, it’s a slightly sweet beer. It made no difference. Will make again, again and again. Thank you!

  41. 41

    Jenn B. — July 17, 2014 @ 2:48 pm

    I made this recipe yesterday using a 8×4 in. pan (as it is all I had), and used a porter as my beer. It is fantastic! I have already eaten some for breakfast and am thinking about having another slice now. I live at ~6,000 ft. and had no issue with high altitude issues.

  42. 42

    Jaime — August 9, 2014 @ 6:37 pm

    Super delicious! I’m going to try it with Guinness next time though.

  43. 43

    SallyF — August 30, 2014 @ 6:56 pm

    I’ve made this a few times, exactly as written and some variations. Always good. You have to be careful not to overmix. I liked it best with 1/2 cup whole wheat flour substituted for some of the regular flour and cherry cider (from Whole Foods). I also put half the butter inside the batter, some on the bottom from melting it in the oven, and the rest on top. Having the butter inside seems to make it stay fresh longer (not that it sticks around!)

  44. 44

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  45. 45

    Julia — August 1, 2015 @ 12:24 pm

    the taste is wonderful, this is the 2nd time I’ve made it but I’m doing something wrong. I’m using a 9×5 pan but both times the butter spills all over the oven?

    • Jessica replied: — August 5th, 2015 @ 3:22 pm

      Hmm. My baking pan might have a little higher sides than yours. You can bake it in a slightly larger pan or just bake it on a baking sheet covered in foil for easy clean up! :-)

  46. 46

    Roberta — January 12, 2016 @ 6:16 pm

    Delicious.. Thanks for sharing..<3

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