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Three slices of light brown bread are arranged on a white plate, with another plate of bread, a drink, and a colorful checkered cloth nearby.

Grandma’s Beer Bread Recipe

Author: Jessica Haggard
Beer bread comes out of the oven crusty, slightly chewy, and with a hint of sweetness. It’s a long-time family favorite filled with nostalgia, made with minimal ingredients and only a few prep steps.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Course Bread
Cuisine American
Servings 12 slices
Calories 137 kcal

Ingredients
 
 

  • 3 cups self-rising flour
  • 3 tablespoons sugar
  • 1 can (12-ounce) beer at room temperature

Instructions
 

  • Mix ingredients to make the batter.
    A glass bowl filled with thick, creamy batter sits on a marble surface next to a wooden spoon coated with batter.
  • Scrape into a greased bread pan.
    A metal loaf pan filled with pale, bubbly bread batter sits on a light marble surface.
  • Bake until the top is golden and set.
    A loaf of bread with a cracked, golden-brown crust sits in a rectangular metal baking pan on a light, marbled surface.

Notes

Don’t overmix the batter. It should still look a little lumpy, not perfectly smooth.
Serve: Pair with salted butter, cheddar cheese, or honey. It also complements chili, hearty soups, lasagna, pork chops, or a fresh salad.
Store: Beer bread is best eaten fresh within three days. Store cooled leftovers wrapped at room temperature for one day. For longer storage, pre-slice and freeze in plastic and foil for 1–6 months.
 
 

Nutrition

Serving: 1sliceCalories: 137kcalCarbohydrates: 27gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 2mgPotassium: 39mgFiber: 1gSugar: 3gVitamin A: 1IUCalcium: 6mgIron: 0.3mg
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