Rosemary Beer Bread

A rosemary beer bread loaf cut into slices on a cutting board.

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5 from 6 votes

Yes, we are making quick bread with beer and it’s so good! In this rosemary beer bread, there is no yeast involved and once the onion is sautéed, it takes mere minutes to mix up and pop into the oven. The flavor is amazing and the crumb is incredibly soft and fluffy, thanks to the bubbly, foaming beer. Eating this rosemary beer bread warm from the oven, dripping with vegan butter, is a comfort food experience not to be missed.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Appetizer, Breakfast, Snack

Cuisine: French

Servings: slices

Calories: 162kcal

Author: Michelle Cehn

Ingredients

1 medium onion sliced into thin half-moons
2 tablespoons granulated white sugar divided
3 cups all-purpose flour (375 grams)
3 cloves garlic finely chopped
1 tablespoon fresh rosemary finely chopped (about two 2" sprigs)
1 teaspoon salt
⅛ teaspoon black pepper freshly ground
1 tablespoon baking powder
12 ounces beer or ale
1 tablespoon butter I used vegan butter, melted, optional

Instructions

In a medium skillet, heat a tablespoon of olive oil or vegetable oil over medium heat. Add the onion and 1 tablespoon of the sugar. Cook, stirring frequently, for about 15 minutes, or until the onion becomes golden and caramelized. Remove from the heat and allow to cool.
Meanwhile, preheat the oven to 375°F (190°C) and grease a 9 x 5–inch (23 x 12.5–cm) loaf pan with a little oil spray. You can also place a strip of parchment paper lengthwise down the center, leaving enough excess to extend over the edges, creating handles for easy lifting.
In a bowl, combine the remaining tablespoon of sugar, the flour, garlic, rosemary, salt, baking powder, and pepper, mixing well. Add the cooled onion and beer. The batter will bubble up and fizz. Stir gently, just until everything is incorporated. Be careful not to overmix.
Spoon the batter into the prepared pan, brush with the optional melted butter, and place in the oven. Bake for 40 to 45 minutes or until a toothpick or knife inserted into the middle of the loaf comes out clean. Remove from the pan and let cool on a cooling rack.

Notes

Tips: Try scattering some vegan cheese over the top before baking!

Storage: Uncut loaves can be wrapped well and frozen for up to 2 months. Sliced loaves will keep at room temperature in an airtight container for up to 3 days.

Serve it as it is, pack it in lunch boxes, use as an appetizer with a vegan cheese board or as a side with soups and stews. I advise you to double the recipe and make two because the first will be gone in minutes!

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