Vegan Classic Beer Bread

Total time1 hr 15 min

Prep time10 min

Cook time55 min

This no-yeast loaf comes together fast, with a shaggy batter that goes straight from bowl to pan without any kneading or rise time. Flour, baking powder, sugar, and salt form the base, while a full can of beer gives it that signature malty depth and a wonderfully craggy, rustic top. It bakes up into a deep-golden loaf with a crisp crust and a tender, slightly chewy crumb underneath, pulling cleanly away from the pan sides when it's ready. A drizzle over the top before baking helps that crust turn extra burnished and craggy. It's a low-effort bake that's easy to slice thick for dunking into soup or stew, and it fits neatly into a vegan bread rotation.

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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 tbsp granulated sugar
1 tsp salt
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.

For topping

1 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, sugar, and salt until evenly combined.

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