Vegan Beer Bread

5 from 7 votes

This soft and flavorful vegan beer bread takes around an hour to make from start to finish! There is no yeast, rise time or kneading required.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 172kcal

Preheat the oven to 375°F (190°C). Spray a 9x5 loaf pan with non-stick spray and line the bottom with parchment paper.
Sift all purpose flour into a mixing bowl and add baking powder and salt. Mix together.
Add beer, maple syrup and melted vegan butter and mix into a batter. Don't overmix.
Transfer the batter to the prepared 9x5 loaf pan and smooth down.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool for a few minutes in the pan and then transfer it to a wire cooling rack to cool completely before slicing and serving.

Beer - this recipe uses 1 standard bottle of beer (12 ounces). You can use any brand of beer that you like or have on hand. Non-alcoholic beer is also fine to use.
Maple syrup - offsets any bitterness from the beer. It can be replaced with golden syrup or any other kind of syrup or vegan honey.
Don't overmix the batter. Mix the batter until just mixed and then stop mixing.
Bake right away. If the batter sits too long before baking the beer will go flat and it will affect the texture and rise. So make sure your oven is preheated and as soon as the batter is mixed, pour it out into the loaf pan and bake it right away.
Storing: Wrap the loaf or keep it stored in an airtight container for 3 days at room temperature. It's best on the day of baking but makes great toast on day 2 and 3.
Freezing: It's freezer friendly for 3 months. Allow it to cool completely before wrapping and freezing in a freezer safe container. Thaw it in the fridge overnight and bring to room temperature before serving. Alternatively, slice the loaf before freezing and then toast a slice whenever you like.