Beer Bread

Ingredients

• 375 g (3 cups)plain flour
• 12 g (1 tablespoon)baking powder
• 3 g (1/2 teaspoon)salt
• 1.5 g (1/2 teaspoon)garlic powder
• 1 g (1/2 teaspoon)ground cumin
• 25 g (2 tablespoons)granulated sugar
• 355 ml (1 × 12-ounce bottle or can), at room temperaturebeer
• 43 g (3 tablespoons), meltedbutter

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Grease a 23 × 13 cm (9 × 5-inch) loaf tin.

2. 2

   Mix the batter

   In a large bowl, stir together the flour, baking powder, salt, garlic powder, cumin and sugar. Pour in the beer and mix just until combined; avoid overmixing.

3. 3

   Fill the tin

   Spoon the mixture into the prepared loaf tin, then pour the melted butter over the top.

4. 4

   Bake the loaf

   Bake for 50 minutes, or until lightly browned and a toothpick inserted in the centre comes out clean. The centre is done when it reaches 88°C (190°F).

5. 5

   Cool before slicing

   Set the tin on a wire rack and leave the loaf to cool for 10 minutes. Turn it out of the tin and let it cool for a further 20 minutes before slicing.

What is beer bread?

Beer bread is a simple American quick bread, made without kneading or a separate rise. Baking powder provides the lift, while beer brings moisture and flavour.

This version seasons the loaf with garlic and cumin and finishes it with melted butter. The result is a tender centre beneath a savoury, buttery crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 177 calories, 4g protein, 31g carbs, 4g fat.

The flour and sugar provide most of the carbohydrates, while the butter contributes much of the fat; the flour and beer contribute some protein. Pair a slice with a bean, egg or other protein-rich dish and vegetables for a more balanced plate.

Choosing the beer

Room-temperature beer: It blends readily into the dry ingredients and avoids chilling the batter. A lager or pale ale works well; a strongly flavoured beer will make its character more noticeable in the loaf.

Fresh beer: Baking powder does the main leavening here, but a beer that is not stale gives the bread a better flavour. Use a variety you would be happy to drink.

Mixing without overworking

Dry ingredients: Stir the flour, raising agent, seasonings and sugar evenly before adding the beer. This helps distribute the baking powder and spices through the loaf.

Gentle mixing: Stop as soon as no dry patches remain. The batter will be thick and may look uneven; excessive mixing can make the finished bread dense.

The butter topping

Before baking: Pour the melted butter over the batter once it is in the tin. It adds richness and helps form the loaf's buttery top and crust as it bakes.

Even coverage: Pour it slowly across the surface rather than concentrating it in one spot. Some butter may run down the sides; that is fine.

How to tell it is done

Colour and skewer: Look for a lightly browned top, then insert a toothpick into the centre. It should come out clean rather than coated in wet batter.

Temperature: For the specified doneness cue, the centre should reach 88°C (190°F). If the top browns before the middle is ready, continue baking and check again.

Cooling and serving

In the tin: Rest the loaf on a wire rack for 10 minutes before turning it out. This short pause helps it hold together when removed.

Before slicing: Leave it out of the tin for another 20 minutes. Serve slices with soup, chilli or a savoury spread, or enjoy them warm on their own.

Recipe notes & tips

• Measure the flour carefully so the loaf does not become overly dry or heavy.
• Grease the loaf tin thoroughly, including the corners.
• Mix only until the flour is incorporated, even if the batter looks a little lumpy.
• Pour the butter evenly over the batter for a more consistent crust.
• Let the loaf cool for the full 30 minutes before slicing for cleaner slices.

Variations

• Herb flavour: Add dried rosemary or thyme to the dry ingredients for an aromatic loaf.
• Cheesy loaf: Fold grated mature Cheddar into the batter just before transferring it to the tin.
• More spice: Increase the garlic powder or cumin slightly for a more pronounced savoury note.
• Mild beer: Choose a light lager for a subtle beer flavour.
• Dark beer: Use a stout or porter for a deeper, more robust flavour.

Common mistakes to avoid

• Overmixing: The loaf can turn dense; stop as soon as the dry ingredients are incorporated.
• Cold beer: It can make the batter colder than intended; use beer at room temperature.
• Loose tin preparation: The loaf may stick; grease the base and sides well before filling.
• Slicing too soon: The warm crumb can crumble; allow the full cooling time before cutting.
• Relying on colour alone: A browned top can hide an underbaked centre; check the middle with a toothpick or thermometer.

How to store

Once completely cool, store the loaf wrapped or in an airtight container at room temperature for up to 2 days. Reheat slices briefly in a toaster or warm oven; freeze wrapped slices for longer storage and thaw before reheating.

Frequently asked questions