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Rosemary Beer Bread Recipe | Homemade Bread | World of Vegan | #bread #rosemary #beer #homemade #baking #vegan #worldofvegan

Rosemary Beer Bread

  • Author: Melanie MacDonald
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Total Time: 75 minutes
  • Yield: 12 slices 1x
  • Category: Appetizer, Breakfast, Snack
  • Method: Baking
  • Cuisine: French
  • Diet: Vegan


Yes, we are making quick bread with beer and it’s so good! 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.


  • 2 teaspoons olive oil or water
  • 1 medium onion, sliced into thin half-moons
  • 2 tablespoons sugar cane or granulated white sugar, divided
  • 2 tablespoons vegan butter, melted (optional)
  • 3 cups all-purpose flour (375 grams)
  • 3 cloves of garlic, finely chopped
  • 1 1/2 teaspoons fresh rosemary, finely chopped (about two 2″ sprigs)
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon black pepper, freshly ground
  • 12 ounces beer or ale


  1. In a small skillet, heat the olive oil or water (for oil-free cooking) over medium heat. Add the onion and 1 tablespoon of the sugar. Cook, stirring frequently, for about 15 minutes, or until really golden and caramelized. If using water to sauté, add a little more throughout the cooking process to prevent sticking. Remove from the heat and allow to cool. 

  2. 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 of the melted vegan butter or oil spray. If your loaf pan doesn’t release easily, line it with a strip of baking parchment lengthwise down the middle, with enough to go up and over the ends to act as handles.

  3. In a bowl, combine the remaining tablespoon of sugar, the flour, garlic, rosemary, salt, baking powder, and pepper, and mix well. Add the cooled onion and beer. The batter will bubble up and fizz. Stir gently, just enough so that everything is combined. Do not overmix.

  4. Spoon into the prepared pan, drizzle with the optional remaining 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. 

  5. Great eaten while still warm or when cold.


Tips: Try scattering some vegan cheese over the top before baking! Uncut loaves can be wrapped well and frozen for up to 2 months.

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!

Keywords: vegan bread, rosemary bread, focaccia