Vanilla Beer Bread

We like beer. We like beer a lot.

And we like trying out new brews as often as we can get our hands on ’em. We were intrigued by the flavor of Not Your Father’s Vanilla Cream Ale from Small Town Brewery. It’s light, smooth and, well, vanilla-y. Our very first thought after trying a sip? It’s gotta go in a bread.

So, here you have it: a buttery, sweet bread that bakes up into a boozy thing of beauty. Best of all? It’s a quick bread, so there’s no waiting around for it to rise. In just a little over an hour, you’re going to find yourself in a warm, rich heaven of melt-in-your-mouth goodness.

Vanilla Beer Bread

  • Servings: 8–10
  • Difficulty: easy
  • Print

A buttery quick bread that incorporates vanilla beer for just the right touch of sweetness.


– 3 cups flour – 1/4 sugar – 1 tablespoon baking powder – 1 teaspoon salt – 1 12-oz bottle vanilla beer (we used Not Your Father’s Vanilla Cream Ale) – 1/2 cup (1 stick) salted butter, melted


  1. Preheat oven to 375 degrees. Grease a 9″ x 5″ loaf pan and set aside.
  2. Whisk flour, sugar, baking powder and salt together in the bowl of a stand mixer with dough hook. Pour beer into dry ingredients and mix until blended into a thick batter.
  3. Spread batter evenly into prepared pan and pour melted butter on top. Bake for 1 hour. Cool on wire rack for at least 15 minutes.

Recipe adapted from Veronica’s Cornucopia.


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