Vegan Beer Bread Recipe

This easy beer bread recipe is soft, moist and baked with a crisp golden crust. It’s a simple no-knead loaf ready to eat in under an hour!

Course Breads

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 252

Preheat the oven to 375°F (190°C). Lightly grease a standard loaf pan (9 x 5 inches / 23 x 13 centimeters) or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined.
Slowly pour the beer into the dry ingredients. Stir gently with a spatula or wooden spoon just until a thick, shaggy batter forms. Do not overmix; the batter should look rough.
Spoon the batter into the prepared loaf pan and spread it evenly.
Drizzle the olive oil or melted vegan butter evenly over the top of the batter. This creates a crisp, golden crust.
Bake for 45–50 minutes, until the top is deeply golden and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Beer choice: A mild lager or pale ale gives a neutral flavor; darker beers add deeper, slightly bitter notes.
Savory version: Reduce sugar to 1 tablespoon and add herbs, garlic powder, or vegan cheese alternatives.
Storage: Store wrapped at room temperature for up to 2 days, or freeze sliced for longer storage.