Homemade Beer Bread

Have you all had beer bread? It is usually a staple at gatherings, particularly the kind made by Tastefully Simple. Easy to make and a great vehicle to get your favorite dip in your mouth. But guess what? It is super easy to make in your own kitchen in minutes…no need to attend a Tastefully Simple party and spend $10 or whatever it is on a box mix.


This tasted like the real deal and didn’t last long!


Buttery Beer Bread adapted from The Novice Chef Blog


3 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 bottle (12 ounces) dark beer, no substitution (Amberbock or Shinerbock suggested)
1 stick salted butter, melted


Preheat the oven to 350°F. Grease a 9×5 inch loaf pan. Line with parchment paper for easy removal (optional).

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

Pour 1/3 of 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. Or, serve in small bite-size pieces when cooled with your favorite dip.


Even if you don’t like the taste of dark beer, please use it in this recipe. Hazen Bottle Shop has a section in its store near the check out where they sell single bottles of beer. That is where I picked this bottle up for this recipe and it was under $2 for the single. If they don’t have singles of a dark beer you can ask and I imagine they would help you with an option.


The batter is very thick and you will need to spoon it into your pan. Don’t worry though, that lovely melted butter soaks into the dough and the bread comes out super soft.


My bread was a bit lumpy and I was concerned on how it would taste. No worries, it tastes just like beer bread. Sweet, a hint of salt and the buttery edges are the best.


Serve when cooled with a dip. This was a ranch type dip, but it would go great with most any dip. I like to cut mine smaller than this – in bite size pieces easy for dipping. Enjoy!


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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2 Responses to Homemade Beer Bread

  1. Pingback: BLT Dip | Feisty Eats

  2. Pingback: Sweet and Spicy Crock Pot Chili | Feisty Eats

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