Barry's Beer Bread

Prep Time
Cook Time
1h 20m
Ready In

"This is a favorite of ours, especially for breakfast. It's great toasted with a smooth splatter of butter over it. My husband and I originally had it at "The Ellis River House" in Jackson, N.H about 18 years ago. Lucky for us when we stayed there, they were selling a small cookbook which contained recipe's from the local country inns. My kids now love it too and it makes the house smell great while it is baking in the oven. I always make two breads because one is just not enough. Who is Barry? He was the Inn's owner and chef who served this lovely bread every morning for breakfast with his wonderful mushroom omelet's. Barry if you're out there, thx for the recipe and please provide us with your mushroom omelet recipe."

Original recipe yields 12 servings


  • Serving Size: 1 (82.4 g)
  • Calories 230.8
  • Total Fat - 4.8 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 286.6 mg
  • Total Carbohydrate - 41.8 g
  • Dietary Fiber - 0.8 g
  • Sugars - 16.7 g
  • Protein - 3.4 g
  • Calcium - 90.8 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 375 degrees F. Grease and flour a loaf pan.

Step 2

In a mixing bowl, mix all the ingredients listed above. Don't over mix or under mix, mix it just right.

Step 3

Bake for 1 hour or until a toothpick comes out clean.

Step 4

According to Barry, take a sip of the beer before adding.

Note: I've used various types of beers and find the the best are the lager's but any will do

Tips & Variations

No special items needed.


Don't know what I like most about this bread; how easy it is to make or the wonderful soft texture and lovely taste. I was worried about all that beer, (I just a lager) but it wasn't overly strong and I did cut down on the sugar to a 1/2 cup, went so well with our cube steak and gravy dinner. Thanks for posting

(10 May 2019)


Everyone loved this bread. It rose very well and was gone in about 30 minutes. We had this with German Beer Cheese Soup. They went great together.

review by:
(30 Oct 2018)


This is a really good bread. It has a light and fluffy texture and a great taste. And it's really easy to make. I used Corona beer because it's all I had on hand, and it seemed to work quite well. We enjoyed the bread very much. Thanks, ForeverMama.

review by:
(21 Oct 2018)

Daily Inspiration

What a quick way to serve up delicious bread for your meal. The only change I made was to use less sugar so the bread would be more savory. It turned out really good and it's one I'll make again.

(22 Nov 2017)

Susie D

I can honestly say this bread surprised me in a good way and we really enjoyed it. From simple pantry ingredients springs this marvelous sweet and very yeasty tasting bread. That yeasty flavor was a wow from a quick bread. It mixes up in a flash too. It is VERY sweet so I served it with savory dishes rather than adding jelly or syrups. This is now in my best of 2016 recipebook.

review by:
(16 Nov 2016)

TwisSis RIP Forever in our Kitchen

Tagged on impulse for the FYC Tag Game, I saw the name of the recipe & expected a more traditional or savory bread vs a sweet bread. I made it into 4 mini loaves for 2 of us (& the freezer), but as written otherwise & it was an ingredient-friendly quick-fix that didn't disappoint. It's lovely warm w/a smear of butter or jelly & I suspect would be great grilled in butter & topped w/maple syrup or as a welcome snack for kids. For use w/jelly or syrup, the amt of sugar could even be reduced as an option. I served it w/afternoon coffee in combo w/a maple oatmeal muffin & spiced maple butter. Such a yummy treat! Thx for sharing this recipe w/us.

(5 Apr 2016)