This delicious vegan beer bread takes around an hour to make from start to finish! There is no yeast or rise time required, no kneading, and it makes a perfect soft, flavorful loaf of home baked bread.
If you love soft and delicious homemade bread served warm from the oven then this vegan beer bread is your new best friend.
It’s one of the easiest breads to make with only 6 easy ingredients and a very simple method.
It doesn’t require any yeast (except the yeast that’s already present in the beer), there is no kneading involved and no rise time.
If you love super easy bread recipes then you’ll also love our vegan focaccia and our easy white bread recipe.
Ingredients You’ll Need To Make Homemade Beer Bread:
Ingredient Notes
- Maple syrup – offsets any bitterness from the beer. It can be replaced with golden syrup or any other kind of syrup or vegan honey.
- Beer – this recipe uses 1 standard bottle of beer (12 ounces). You can use any brand of beer that you like or have on hand. Non-alcoholic beer is also fine to use.
- Vegan butter – is melted and mixed into the batter.
How To Make Vegan Beer Bread
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add baking powder and salt. Mix together.
- Add beer, maple syrup and melted vegan butter and mix into a batter. Don’t overmix.
- Transfer the batter into a 9×5 loaf pan (sprayed with non-stick spray and lined with parchment paper along the bottom.
- Bake at 375°F for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool for a few minutes in the pan and then transfer it to a wire cooling rack to cool completely before slicing and serving.
Recipe Tips
Don’t overmix the batter. Mix the batter until just mixed and then stop mixing. The consistency of the batter does tend to look a little lumpy but it isn’t actually. If you overmix it the gluten in the flour could become over-worked which leads to a harder, denser loaf.
Bake right away. If the batter sits too long before baking the beer will go flat, and all those lovely chemical reactions causing the bread to rise and bake beautifully will be compromised. So make sure your oven is preheated and as soon as the batter is mixed, pour it out into the loaf pan and bake it right away.
Recipe Variations
- Herbs – bake in some fresh or dried herbs like rosemary or thyme or fresh or dried basil.
- Garlic – mix a teaspoon of garlic powder in with the dry ingredients or add a few cloves of crushed garlic to the batter for a delicious garlic beer bread.
- Vegan cheese – add a cup of shredded vegan cheese to the batter for a cheesy vegan beer bread.
Vegan Beer Bread Recipe FAQ
No it doesn’t. If you didn’t know there was beer in the recipe, you wouldn’t guess. It does have a delicious savory, yeasty flavor though, which comes from the beer.
The alcohol cooks off so anyone can enjoy this beer bread.
If you prefer not to use alcohol at all then you can use a non-alcoholic beer or you can simply use seltzer water, but you will lose that flavor.
Storing and Freezing
Like all home baked breads, this is at its BEST on the day of baking. However, you can wrap the loaf or keep it stored in an airtight container for 3 days at room temperature. It makes great toast on day 2 and 3.
It’s also freezer friendly for 3 months. Allow it to cool completely before wrapping and freezing in a freezer safe container. Thaw it in the fridge overnight and bring to room temperature before serving. Alternatively, slice the loaf before freezing and then toast a slice whenever you like.
More Delicious Vegan Bread Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Beer Bread
Ingredients
- 3 cups All Purpose Flour (375g)
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1 Bottle Beer (12 ounces)
- ¼ cup Maple Syrup (60ml)
- ¼ cup Vegan Butter (57g) Melted
Instructions
- Preheat the oven to 375°F (190°C). Spray a 9×5 loaf pan with non-stick spray and line the bottom with parchment paper.
- Sift all purpose flour into a mixing bowl and add baking powder and salt. Mix together.
- Add beer, maple syrup and melted vegan butter and mix into a batter. Don't overmix.
- Transfer the batter to the prepared 9×5 loaf pan and smooth down.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool for a few minutes in the pan and then transfer it to a wire cooling rack to cool completely before slicing and serving.
Notes
- Beer – this recipe uses 1 standard bottle of beer (12 ounces). You can use any brand of beer that you like or have on hand. Non-alcoholic beer is also fine to use.
- Maple syrup – offsets any bitterness from the beer. It can be replaced with golden syrup or any other kind of syrup or vegan honey.
- Don’t overmix the batter. Mix the batter until just mixed and then stop mixing.
- Bake right away. If the batter sits too long before baking the beer will go flat and it will affect the texture and rise. So make sure your oven is preheated and as soon as the batter is mixed, pour it out into the loaf pan and bake it right away.
- Storing: Wrap the loaf or keep it stored in an airtight container for 3 days at room temperature. It’s best on the day of baking but makes great toast on day 2 and 3.
- Freezing: It’s freezer friendly for 3 months. Allow it to cool completely before wrapping and freezing in a freezer safe container. Thaw it in the fridge overnight and bring to room temperature before serving. Alternatively, slice the loaf before freezing and then toast a slice whenever you like.
This bread is amazing and so wildly easy to make.
Thanks Roz!
I can’t believe how quick, easy and delicious this is! Perfect for when you need to immediately satisfy a homemade bread craving! Will definitely be making it again soon – looking forward to trying some of the add-ins you suggest. Thank you!
So happy to hear that Amy! Thanks so much!
This was delish and so easy! I used a Christmas ale I had leftover from the holidays. It had such a hearty, warm taste. The texture was perfect!
Awesome! Thanks so much Erica!
Can you make this bread with whole wheat pastry flour, quinoa flour or soy flour (or a mixture)?
Hi Alice, whole wheat pastry flour maybe! I’m not sure about the others.
Can all or part of the flour be replaced by whole wheat flour or white whole wheat flour?
Hi Bill! Yes I think so. I haven’t tested it with this recipe, but based on other bread recipes my guess would be that it would work.
Can this recipe be made with gluten free flour?
Hi Laraine, yes I think so! I haven’t tested it but based on my tests of other breads I think a gluten free all purpose blend should work!
So I got the email with the recipe. Two hours later there’s a loaf of beer bread on my counter! I had a few cans of pumpkin beer kicking around the fridge since the Fall. I’m not a beer drinker but I am an avid bread eater!! This literally took 5 minutes to throw together! It is delish! Going on regular rotation! I may have to start buying beer on a regular basis!!
This is so awesome Bonnie! I’m so happy to get your comment. It’s the same for me, this bread will be the main reason I buy beer from now on, hahaha! Thanks so much for the great review.
This looks so delicious, making it this morning!