Did you ever go to one of those Tastefully Simple parties where they sell pre-made mixes for things like dips, cookies and things like beer bread? I feel like it was super huge when I was in high school and our pantry was stocked with it. Anyway, they always said at the parties that you didn’t have to use beer to make the beer bread.
For some reason that stuck in my head, and I when I wanted a bread to go with our baked potato soup, it popped back from the depths of my brain. I happened to have ginger beer in the pantry from some Moscow mules I made a while back, and I had the batter for the bread in the oven within 10 minutes. It was perfect timing.
Keep in mind, this beer bread is best for dipping or eating fresh. It doesn’t do that well in the toaster because it’s on the crumbly side. I think of that as a positive attribute, but I just wanted to let you know in case you were hoping to toast it for breakfast. Although, a toaster oven might work just fine.
- 3 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 12 ounces ginger beer
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- Preheat oven to 350˚F and spray a loaf pan with cooking spray.
- In a large bowl, which together ingredients until smooth. Pour batter into loaf pan and bake for 40 – 50 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow to cool for 10 minutes before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from Half Baked Harvest.
Published: May 3, 2017. Updated: November 4, 2021.
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