Rosemary Beer Bread

Is there anything better than the smell of freshly backed bread? This homemade rosemary beer bread is easy to make and boasts a perfectly moist and tender crumb, infused with the earthy aroma of fresh rosemary. Serve it alongside a hearty soup or enjoy it on its own!
post featured image
A rosemary beer bread loaf cut into slices on a cutting board.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.

There’s something about baking bread that gives us so much satisfaction! It’s simple, but such a fantastic skill to have or practice, and the beauty of it is you don’t need to be an expert baker to give it a try.

Baking a no-knead bread like this requires such basic ingredients and not too much time. After you try this savory rosemary bread, if you’re craving something sweet, you’ll love this no-knead cranberry walnut bread or this vegan chocolate zucchini bread.

Preparing your own vegan bread brings about all the cozy vibes and makes your house feel more like home. The smell and the warmth make your home feel more inviting. Try it! Invite some friends over and bake some bread together, go for a walk, and enjoy some of it later. Sounds delightful, right?

Why You’ll Love This Savory Rosemary Beer Bread

This recipe is not your simple flour and salt bread recipe; it’s rich and full of flavor. The addition of olive oil and vegan butter makes it merely an irresistible and perfect companion to the rosemary and black pepper. Eating this bread straight out of the oven with some butter is “out of this world” delicious!

But it’s not all flavor! The texture of this bread is also a 10/10 since it uses beer to get that airy dough and spongy texture. Seriously, this bread is a total must! Have you baked your own bread before? Go ahead and jump into the bread baking pool of possibilities!

Slices of rosemary bread laying on a wooden cutting board.

Ingredients and Substitutions

This savory and rich rosemary bread is quick and simple to make with mostly pantry staples. The one ingredient you may have to run to the store for is fresh rosemary unless you happen to be growing some in your raised garden beds. Here’s everything you need:

Ingredients for rosemary beer bread, with labels.
  • Onion: White or yellow onions work. The onion adds a subtle sweetness and depth of flavor to the bread. Cooking the onion before adding it to the batter brings out its natural sweetness and softens its texture.
  • Granulated White Sugar: Sugar enhances the overall flavor and helps to balance the savory elements. The sugar also aids in achieving the perfect golden crust.
  • All-Purpose Flour: Make sure to measure accurately by spooning the flour into a measuring cup and then leveling off. A kitchen scale would also work for precise measurement.
  • Garlic: Finely chopped garlic infuses the bread with a mild, aromatic kick, complementing the rosemary and onion.
  • Fresh Rosemary: Finely chopped, fresh rosemary imparts a fragrant, earthy flavor.
  • Baking Powder: This leavening agent is crucial for giving the bread its light and fluffy texture. Make sure it’s fresh and not expired for the best results.
  • Beer or Ale: A 12-ounce bottle of beer or ale serves as the liquid component, adding a slight tangy flavor and contributing to the bread’s rise. Use a vegan-friendly beer for a completely plant-based loaf.
  • Butter: Optional but can be brushed on top of the loaf before baking for a richer flavor and a golden, crispy crust. Use your favorite vegan butter for a dairy-free option.

See the recipe card for full information on ingredients and quantities.

How To Make This Rosemary Beer Bread

Grab your apron, round up your ingredients, and let’s get baking! Here’s the quick step-by-step process. Check out the recipe card at the bottom of this post for more details.

Caramelized onion slices in a skillet.

Step 1: Heat some oil in a skillet over medium heat. Add the onion and 1 tablespoon of sugar. Cook, stirring frequently, for about 15 minutes or until the onion is golden and caramelized. Remove from heat and let cool.

A basting brush brushing oil in a loaf pan.

Step 2: While the onions are cooling, preheat the oven and grease a loaf pan. Optionally, you can place a strip of parchment paper lengthwise in the pan, leaving enough excess to create handles for easy lifting.

Ingredients for the rosemary beer bread in a mixing bowl.
The batter for the rosemary beer bread all mixed together in a mixing bowl.

Step 3: In a bowl, combine the remaining tablespoon of sugar, flour, garlic, rosemary, salt, baking powder, and pepper, mixing well. Add the cooled onions and beer. The batter will bubble and fizz. Stir gently until just combined, being careful not to overmix.

Rosemary beer bread dough added to the loaf pan with a basting brush adding some melted butter on top.

Step 4: Pour the batter into the prepared loaf pan. If desired, brush the top with melted butter. Bake for 40 to 45 minutes, or until a toothpick or knife inserted into the center of the loaf comes out clean. Remove from the pan and let cool on a cooling rack.

How To Serve

Rosemary beer bread pairs wonderfully with a variety of dishes. Here are some delicious options:

Rosemary bread loaf sliced, displaying the crumb texture.

FAQs

Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary instead of fresh in rosemary beer bread. As dried herbs are more concentrated in flavor, you’ll need to use less. Generally, 1 tablespoon of fresh rosemary is equivalent to about 1 teaspoon of dried rosemary. Adjust according to your taste preference, keeping in mind that dried rosemary has a stronger, more potent flavor.

How do you store rosemary bread?

Allow the bread to cool completely before storing. Wrap it in plastic wrap, aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 2-3 days. For longer storage, store in the refrigerator for up to a week. While refrigeration may slightly affect the bread’s texture, it helps extend its shelf life.

flower icon
Send This Recipe to My Inbox
Drop your email below to receive this recipe in your inbox. Plus, we’ll send you our favorite seasonal plant-based recipes weekly!
Please enable JavaScript in your browser to complete this form.

Rosemary Beer Bread

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.
A rosemary beer bread loaf cut into slices on a cutting board.
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 12 slices

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
  • 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!

Nutrition

Calories: 162kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Sodium: 317mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
Course — Appetizer, Breakfast, Snack
Cuisine — French
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.

This Rosemary Beer Bread recipe was adapted from Vegan Comfort Cooking by Melanie McDonald.

newsletter offer

Enter to Win Our Monthly Giveaway!

New winner evert month! Drop your name below for a chance to win hundreds of dollars of vegan prizes from our brand partners. You’ll also receive our weekly e-newsletter with plant-based recipes galore!

Please enable JavaScript in your browser to complete this form.

Leave a Comment

5 from 6 votes

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


The reCAPTCHA verification period has expired. Please reload the page.
Recipe Rating




6 comments
  1. Christine says:

    5 stars
    Oh WOW! This bread is absolutely divine and soooo easy to make. Ha, we told ourselves we’d wait until it cooled a bit – not a hope! Already planning the next loaf. Can see endless possibilities for different flavours too. Olives and sundried tomatoes; vegan bacon bits and vegan cheese. Oooh, must dash and get another slice…… Thank you so much for the fabulous recipe.

  2. 5 stars
    I’m a huge bread lover and I’m really looking forward to trying this rosemary loaf. Trying to find something savory to serve to friends is sometimes difficult, but I think this would be perfect along with vegan cheese, fruit, nuts and olives. I love the idea of sprinkling a bit of vegan cheese on top of the bread before baking, too. Can’t wait to make this for our next knitting get together!

  3. Amanda Meth says:

    5 stars
    This looks so good and easy! I’ve had a can of beer laying around the fridge that I’ve been looking to put to good use so this is the recipe is perfect! Great for Fall, too.

  4. 5 stars
    Beer + bread? Um, yes please! I’ll be making this for Thanksgiving this year—the rosemary gives it that perfect holiday flair.

  5. 5 stars
    The spongy soft texture of this bread is amazing. I prefer to dip it in olive oil!
    The rosemary adds a wonderful savory dimension.

  6. Beatriz Buono-Core says:

    5 stars
    The smell of this bread fresh out of the oven is insane! I like to eat with a simple drizzle of an extra virgin olive oil on top! So good!

Stay Inspired!

Thank you for subscribing!