Easy Homemade Beer Bread

Generally there are standard-sized two loaf pans most people have, a 9"x 5" and an 8 ½"x 4"x ½". For this bread you can use either as it doesn't rise too much. I usually use the 9x5-inch ones; however, if you have the smaller one, you'll just get a slightly thicker bread so really both will work here.

If it's the alcohol you don't want in your bread, then there are some really great non-alcoholic options out there these days. You could substitute with club soda or seltzer water. However, I think you lose a bit of the richness of flavor with those. The yeast in beer adds a nice, deep background flavor.

For this recipe you can use pretty much any beer that you like. If you use a lighter (in color) beer, you won't really taste the beer at all. However, if you go with a darker beer, you'll get more of that flavor infused into the bread. So choose a beer that you know you will like. I prefer a lighter colored beer like Corona or Blue Moon Belgian White.

If you want to flavor your bread you absolutely can. This is a great base recipe! Sometimes I add shredded cheddar cheese to this to make a Cheddar Beer Bread. You will want to add about 1 cup shredded cheese for the loaf. Some other additions would be bacon, jalapeño or green onion.

Beer Bread is done when a toothpick inserted in the center of the bread comes out clean. If it is still a little wet, then it needs more time to bake.

You can store this bread in an airtight container on the countertop for up to 1 week. This bread also freezes well. Wrap cooled bread in plastic wrap then place in a freezer bag. Bread can remain in the freezer for up to 3 months. When ready to eat, let the bread thaw overnight in the refrigerator. To reheat you can either toast it, or heat on a low setting in your oven until heated through.