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Home » Quick Breads

Fat Tire Beer Bread

Last updated on August 4, 2021 By Anna 19 Comments This post may contain affiliate links.

Fat Tire Beer Bread is one of my older recipes. It's special in that it is a beer bread recipe without yeast. It's also kind of fun to put together because the technique's a little unusual. Instead of adding melted butter to the batter, you pour it directly into the loaf pan over the unbaked loaf. Here's an old picture. I really need to try this one with my new cast iron loaf pan.

buttery mess
Beer Bread Batter

The beer plus baking powder provide the leavening action, although in this case it seems I messed up and accidentally used baking soda in place of baking powder. Whoops. Despite the mishap, the bread had a pleasant texture and buttery, dark ale flavor.

fat tire beer bread 2

This is obviously a recipe I need to update, but the truth is since posting this I've been loyal to some other beer bread recipes -- mainly ones with yeast.

My favorite is Shiner Bock Bread, though I've since changed the name to Lagunitas Bread. You can name it after whatever beer you like.

But back to the Fat Tire Bread, this one's good if you want something quicker that doesn't involve yeast. Original recipe is here and my re-tooled version with less butter and some weights is below.

Fat Tire Beer Bread

3 cups sifted all purpose flour (I used 12.15 oz)
1 tablespoon baking powder -- or 1 teaspoon of baking soda if you're an idiot like I am
1 teaspoon salt
¼ cup granulated sugar
1 (12 ounce) bottle beer – I used Fat Tire dark ale
5 tablespoons melted unsalted butter plus more for greasing dish

Preheat oven to 375 degrees. Rub a 9x5 inch metal loaf pan with about a tablespoon of butter**.

Mix together the flour, baking powder, salt and sugar. Add the beer, stir until mixed (about 30 strokes), then dump mixture into the loaf pan. Pour melted butter over the top. Bake 1 hour, remove from pan and cool for at least 15 minutes.

**The original recipe used a full half cup of butter. I used 5 tablespoons plus extra for greasing the pan.

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  1. Valia

    June 02, 2013 at 10:49 pm

    Thank you for posting such a great recipe with pictures! I was looking for a beer bread recipe that used no yeast, and your post came up. It was soooo good and I used baking soda too. Even my fiancé and his friend liked it. I liked this recipe so much I reviewed it! If you get a chance, I'd love for you to take a look at my beer bread which I also took pictures of.

  2. Brewing beer at home

    August 25, 2011 at 6:04 am

    Thanks for sharing.I was looking for this.

  3. katherine

    October 20, 2009 at 7:43 pm

    I made this tonight to go with a soup dinner. It was fabulous! I used Sam Adams Octoberfest beer. I used a combo of AP four and whole wheat, and only about 3tbs of melted butter. Thanks for another winner recipe Anna!

  4. Mrsblocko

    October 02, 2009 at 4:00 pm

    I finally got around to making this bread. I wrote about it here:
    http://tomatoesforapples.blogspot.com/2009/10/goose-island-bread.html

    Tory: Yes, you can make it in a glass pan! I did and it turned out great.

  5. Amy

    August 28, 2009 at 10:31 am

    tried this last night and it was fabulous! I used Budweiser, 'cause that's what we had on hand, and I didn't have any AP flour, so I used half white whole wheat and half bread flour. huge hit with both hubby and me--in fact we both ate two slices for breakfast this morning 🙂 yum!

  6. Anna

    August 20, 2009 at 5:07 pm

    Tory, I don't see why not. You might have to adjust the time, though. Let us know how it works out!

  7. tory

    August 20, 2009 at 5:01 pm

    Could this bread be done in glass instead of metal?Thanks!

  8. mary

    August 15, 2009 at 8:14 am

    hi anna...thanks for the recipe!! i made it yesterday as a complement to our cookout. i used a wheat beer and couldn't stop eating it. we are down to two pieces. i'll post pics on my blog in the next day or two. thanks again!

  9. Nicole M.

    August 14, 2009 at 10:43 am

    Thanks for posting this - My brother owns a microbrewery here in NJ, Climax Brewing, and I've been meaning to try a beer bread recipe with his beer. Now that you've posted this, I know it is tried and true!

  10. Katrina

    August 14, 2009 at 8:10 am

    I've heard beer in bread is really good!

  11. Anna

    August 14, 2009 at 6:45 am

    Any good Pinot Noir recommendations? If you have a cheap one, even better!

    There is one (relatively) inexpensive one that's very popular where I shop. It's called Fog Head and I believe it's from Monterey.

  12. Louise

    August 14, 2009 at 6:20 am

    Pinot's probably my husband's favorite wine. We drink red wine every day and I'm sure we've found some tasty ones for under $14. I'll have to see what they are.

  13. Shelly (cookies and cups)

    August 14, 2009 at 5:44 am

    Now this is something I will try....I am assuming too much beer bread you get a "fat tire" around your waist too!! 😉

  14. Sue

    August 13, 2009 at 9:32 pm

    You're so right about the Pinot Noir!! I wouldn't bake with a good wine either, but you're so adventuresome, I thought just maybe....... 🙂

  15. Lisa

    August 13, 2009 at 9:23 pm

    I love beer bread!

  16. lisaiscooking

    August 13, 2009 at 8:48 pm

    This bread sounds great, and I'm a Fat Tire fan. I have to try this!

  17. Anna

    August 13, 2009 at 7:40 pm

    Janice, thanks for the recipe. Todd and Fuzz both liked the beer bread, so I'm looking forward to making again and will try the variations. I'm wondering if the dark ale would be too much with the add-ins, though. It really had a flavor of its own. Then again, it might be great.

    Sue, good Pinot Noir goes in a wine glass! That's one varietal you won't find me cooking with because I haven't found a cheap on (less that $14.00) that's worth drinking. And if I spend more than $14 on wine, I won't put it in a recipe. That is, unless I spent $14.00 on a wine that just happened to be kind of crappy on its own. I'd give it a second chance in a recipe.

  18. Sue

    August 13, 2009 at 7:29 pm

    You're using some of my favorite foods for ingredients this week. I love Toblerone, and I love Fat Tire beer. Do you have anything up your sleeve with a good Pinot Noir?

  19. Janice

    August 13, 2009 at 6:36 pm

    Anna,
    Try it toasted with butter and sea salt...mmm
    I made this last week using this as a base:
    3 cups all-purpose flour
    1 Tablespoon granulated sugar
    1 teaspoon salt
    1 Tablespoon baking powder
    12 oz. beer (I used Bud Light~cuz that's what we had)
    and added
    chevre,feta
    kalamata olives
    sun dried tomatoes
    coarsely ground pepper
    and I think I put in some Italian seasoning or herbes de Provence

    so good!!! Also, it's a keeper, long life when stored in the fridge
    Janice

    p.s.
    I love Cookiemadness!!!

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