This quick bread is one of the easiest to make, requiring just a can of beer and a few pantry staples. In just 10 minutes, it's ready to go into the oven, and it bakes in about an hour.
Prep time: 10 minutes
Total cook time: 1 hour 15 minutes
Yield: 1 standard loaf
Dry ingredients:
3 cups AP flour
1 ½ tablespoon baking powder
1 teaspoon salt
⅓ cup sugar
Wet ingredients:
12 oz beer
½ cup melted butter (plain vegetable oil is a good dairy free substitute here)
Preheat your oven to 400°F (200°C).
In a large bowl, mix together all the ingredients, except for 1–2 tablespoons of the melted butter. Stir with a spatula until fully combined and the flour is hydrated. The batter should be thick, pourable but not runny.
Line a 1-pound loaf pan with parchment paper, ensuring it covers the bottom and sides. Grease the parchment with a little melted butter or baking spray.
Pour the batter into the prepared loaf pan. Drizzle the reserved butter on top and sprinkle with a little salt (flaky salt is ideal, but kosher works too).
Bake for 1 hour, or until the bread has a light golden crust. Note: This bread won't develop a deep brown color like other breads; a light golden hue is expected.
Remove the bread from the pan and let it cool completely on a wire rack before slicing and enjoying.
Some Additional Notes:
For the best flavor, choose a neutral beer with a good balance of hops and malt.
When using an IPA, I prefer to substitute olive oil for the butter.
For a heartier bread: use a stout, whole wheat or rye flour, and add oats.
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