Vegan Beer Bread

Total time1 hr 15 min

Prep time10 min

Cook time55 min

This rustic loaf comes together fast, with a shaggy, thick batter that bakes up into a deep-golden crust and a soft, tender crumb underneath. Flour, baking powder, and a touch of sugar form the base, while the beer does the real work — no yeast, no kneading, no proofing, just a quick stir and into the oven it goes. The result is a crackly-topped bread with a slightly tangy, malty flavor that pairs beautifully with soups, stews, or a smear of jam. It slices cleanly once cooled but is honestly best warm, straight from the oven, when the crust is still crisp. This is a great one to keep in a vegan bread rotation, since it comes together in one bowl with no special equipment and no long wait for rise time. Whether you're serving it alongside dinner or just want a warm slice on its own, it's a reliably satisfying loaf every time.

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Ingredients

8 servings

3 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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1 tbsp baking powder
1 tsp salt
3 tbsp granulated sugar
1 can (12 oz) beer, at room temperature
3 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan with butter or nonstick spray.
2
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.

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