Guinness Bread

I am really excited to shared this bread with you. If you have never tasted beer bread, you don’t know what you are missing.  It is sweet, buttery, moist and chewy. Every time I have beer bread I am utterly amazed at how delicious it is. It is great simply with butter, but imagine grilled ham and cheese with this bread (link for grilled ham and cheese recipe found here).


Now this bread is not with just any beer. This bread is made with Guinness. The classic Irish stout has a wonderful flavour and with every bite of this bread you can taste the Guinness. It is amazing because the taste of Guinness is present but not overpowering.

Not only do I love the flavour of this bread, but I also love how easy it is to make. There is no yeast in this bread, so there is no kneading required. There is also no need to let it rest and rise. This bread uses baking powder and that along with the carbonation of the Guinness it gets all the lift it needs. You can get this bread in the oven within 10 minutes. It is that easy to make.

So, if you have never had beer bread before, I encourage you to give it a try. It doesn’t have to be Guinness either. You could try various beers to get different flavours. Once you try, this bread will be in your regular rotation of ‘to-make’ foods!

Print Pin
5 from 2 votes

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf
Author Steve Cylka


  • 3 cups flour
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1/3 cup oats
  • 2/3 cup dark brown sugar
  • 12 oz Guinness
  • 1 tbsp oats
  • 1 tbsp butter


  • Preheat oven at 350F
  • Grease a loaf pan with the 1 tbsp butter.
  • Whisk together the flour, baking powder, salt, 1/3 cup oats and brown sugar.
  • Slowly beat in the Guinness into the dry ingredients using a wooden spoon or an electric mixer on the low setting. Do not over mix the batter, but make sure that it is not too lumpy.
  • Pour the batter in the greased loaf pan and sprinkle the 1 tbsp of oats on top.
  • Bake the bread for 50 minutes. The bread is done when a toothpick inserted, comes out clean. Check at 45 minutes just in case the bread is done early.
  • Place on a cooling rack until at room temperature.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. I’m a big fan of beer breads! The oatmeal is a nice addition. I’ve pinned this recipe and printed it out for future reference. Thanks for sharing it.

  2. Looks and sounds delicious. I will probably use half whole wheat flour and half white flour!

  3. Okay mister this is some seriously moist and delicious looking bread. There is nothing quite like fresh bread. The smell just changes my outlook on life.

  4. This looks great Steve. Oh yea? What did you do with the rest of the beer?


  5. Looks like a wonderful loaf, especially with those oats on top. 🙂

  6. You did a terrific job with the bread. It looks wonderful. A good crumb. I bet it tastes super. Great job!

  7. This recipe does yield a high rise loaf which is unlike the loaves I have made from other recipes. It also looks a bit more fluffier. I will need to try your version.
    Have a wonderful Easter, Steve. I know that creative wife of yours is making bunny ears or something for the kids while you are planing the food festivities!

  8. Steve this bread looks wonderful!! I don’t drink beer… but I may have to just bake with it. 🙂 Have a wonderful weekend and Happy Easter! ~ Ramona

  9. This is great. I bet the dark brown sugar goes so well with the guinness!

  10. Beer bread is always a good thing…but why did I already drink all my Guinness????

  11. Steve:

    Happy Easter to you and your family!

    May the Lord richly bless you.


  12. Oh yes i can see making great grilled cheese sandwiches with Dubliner Cheddar Cheese. I ahve this bookmarked

  13. I use a so recipe – uses a stick of me.ted butter poured over the top before you pit it in the oven – also, a cup or so of sharp cheddar makes it a wonderful snacking bread.

  14. Hi Steve, I just saw that you published this bread on RecipeNewZ. Welcome aboard!

    I love this recipe! The bread looks amazing :-). I bake a lot of bread but have never added beer. I will have to try that. If your bread tastes as good as it looks it must be amazing!

    I hope you share more of your wonderful posts on RecipeNewZ!

  15. Does the flour require sifting? Can I use white whole wheat flour instead? Hoping to make this tonight 🙂 with Clam Chowder!

  16. Thank you for this tasty recipe! i just cut the first slice to sample it. i made it for my boyfriend (who loves guinness!) when he comes over for supper tonight. i also wanted to use it for sandwich bread but its to sweet for sanwiches for my liking but iam sure i will find other ways to devour it!
    When i make it agian i think i will use half the sugar, also i used half white and half whole wheat flour.
    thank you 🙂

    • Glad you like it. Yes, it is more of a sweet bread – similar to banana bread. If you are wanting a more traditional bread for sandwiches, cutting the sugar in half would probably do the trick.

  17. Great post!

    I’ll try this recipe 🙂

    Thanks for sharing.

  18. Made this bread yesterday… So easy and so delicious. The family gave it a thumbs up. We had the grilled ham and cheese sandwiches tonight!

  19. Does this bread only only work well with nitrogen beers? Would like to take a run at Kilkenny as it is sweeter!

    • not sure Jonathan. I guess there is only one way to find out! 🙂 If the beer is sweeter, you may want to reduce the brown sugar a bit – to maybe 1/2 cup or even 1/3. If you try it, let me know how it turns out.

  20. I made this and it was delicious, especially toasted with butter! Here is mine:

  21. I cut my sugar down to a half cup toasted with butter and it was great.

  22. It was great. I was in a Guiness sort of mood. I made Guiness stew and served the bread as a side. YUM! The bread sliced better when it was cool.

  23. When you say “flour”, do you mean all-purpose flour? Self-rising flour? Baking has kind of been my kryptonite, so I don’t like to assume! lol I really am looking forward to trying this recipe. Thank you for sharing it!

  24. Bread + Beer. Sound like the perfect recipe to make for my boyfriend 😀 No really, thank you for the recipe! This will be tested as soon as possible 🙂


  25. Could you please send me the Nutritional value of the bread please.


Leave a Reply

Your email address will not be published. Required fields are marked *