Beer Bread Aka what to do with all that left over pumpkin ale

It feels a bit odd to be posting about bread baking. Honestly I’m still jittery from the attacks this week as I am facing the the painful reality of raising a child in a broken world where violence and instability are inescapable.  At the same time we all need to eat and what is more unifying than sitting down to enjoy a nice slice of warm bread.


This is probably the easiest and most versatile quick bread recipe ever. It is hearty, cakey and buttery, just a little sweet and is always a crowd pleaser. Make it for supper and if you have left overs it makes great toast in the morning.


Beer Bread, Liturgy of Life,



3 cups sifted All purpose flour (don’t skip the sifting and don’t let it deter you, it just takes a minute, if you don’t have a sifter you can also use a fine strainer and fork)

3 teaspoons baking powder

1 teaspoon salt

(If you buy self rising flour it contains the baking powder and salt in the right proportion, so just use 3 cups of it, sifted, and  combine with the below ingredients)

1/4 cup sugar

12 oz beer

1/2-1 stick of butter, depending on taste (don’t mix this into the batter, you use it on top at the end)



  1. Pre-heat oven to 375 degrees.
  2. Butter a bread pan.
  3. Sift flour.
  4. Whisk flour with other dry ingredients.
  5. Mix dry ingredients with beer.
  6. Bake for about 45 minutes.
  7. Open oven and place 1/2-1 stick of butter on top of the loaf (you can break it into smaller pieces if you want to, or melt it and pour it over).
  8. Bake another 15 minutes or so until crust is nice and golden brown.
  9. Remove from oven.
  10. Cool for a few few minutes then enjoy.


So simple and tasty, sorry no picture we ate it too fast!

Thanks for being here,




To learn more about Liturgy of Life click here, or join us in our reading group, where we are currently reading, The Art of The Commonplace by Wendell Berry. Feel free to comment here or join in the discussion on facebook.



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