Pioneer Woman Beer Bread

Pioneer Woman beer bread is a quick, easy quick bread made with self-rising flour, beer and melted butter, ready in 1 hour. Save this easy beer bread recipe for Sunday dinner, game day or cookout season, because it's a simple no-yeast loaf that bakes in one pan.

Pour the melted butter over the loaf the moment it leaves the pan, so it soaks into the hot crust. Wait until it cools and the butter just sits on top instead of building that rich, golden finish.

Stirring only until the foaming settles keeps the crumb tender, and there is no kneading or rising involved. Setting the loaf on a rack over a rimmed baking sheet also catches the extra butter, so the bottom crust stays crisp instead of turning soggy.

Pioneer Woman Beer Bread

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

55

minutes

Calories

338

kcal

A warm, fluffy loaf with a crisp buttery crust and a mild malty flavor that never tastes beer-y. Baking it in one pan and brushing it with butter at the end gives you a soft, golden slice every time.

Ingredients

• 3 c. self-rising flour
  

• 3 tbsp. sugar
  

• 12 oz. fluid beer, at room temperature
  

• 4 tbsp. butter, melted
  

Directions

• Prep the pan: Grease a 9 x 5 loaf pan with shortening and preheat the oven to 350°F. That way the pan is ready the moment the batter is mixed.
• Mix the batter: Stir 3 cups self-rising flour and 3 tablespoons sugar together in a large bowl. Then pour in 12 ounces room temperature beer and stir until the foaming subsides and the flour is incorporated.
• Bake the loaf: Spoon the batter into the prepared pan and bake for 50 to 60 minutes. It's done when a toothpick comes out clean or an instant-read thermometer reads about 190°F.
• Butter the top: Immediately remove the bread from the pan and set it on a wire rack on top of a rimmed baking sheet. Pour 4 tablespoons melted butter over the top, then brush the sides.
• Cool and serve: Let the bread cool for about 15 minutes, then serve it warm. Once it's completely cooled, slice it for sandwiches, toast it or serve it plain.

Tools for this recipe

• OXO silicone spatula set, Checkered Chef cooling racks, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use non-alcoholic beer in this bread?

Yes, non-alcoholic beer works because it still brings the carbonation and malty flavor the loaf needs. The taste will be a little milder, but the texture stays light and fluffy.

How do I store leftover beer bread?

Wrap the cooled loaf tightly in plastic wrap or keep it in an airtight container at room temperature for a couple of days. After that it gets dry, so toast the slices to bring it back to life.

Can I make beer bread ahead of time?

You can bake it a day ahead and rewarm slices in a low oven or toaster. The batter itself shouldn't sit, since the foam from the beer fades and the loaf bakes up denser.

What if I don't have self-rising flour?

Make your own by whisking 1 1/2 teaspoons baking powder and 1/2 teaspoon salt into each cup of all-purpose flour. Use 3 cups of that mixture in place of the self-rising flour, and the recipe works the same.

What's the biggest mistake people make with beer bread?

Overmixing is the most common one, because working the batter too long makes the loaf tough. Stir just until the flour is incorporated and the foaming dies down, then get it into the pan.