Coors Beer Bread

Coors Beer Bread is a simple bread using beer as a leavening agent with no rising required! It’s quick and easy but best of all; it’s delicious!

Coors Beer Bread

I’m bringing this post about Colorado Beer Bread out of archives today for one reason…I made this bread recently and when I decided I wanted to post about it I found I already had. Twelve years ago. No photos, just recipe. I have a lot of those from the days when I was simply keeping a recipe archive and this simple bread is worthy of more.

When we moved to Colorado from North Carolina in 1984, Coors was still the stuff of legend. Not available East of the Mississippi it was quite the coup to live in the state where it was produced!

I’ve never been a beer drinker but I’ve used beer often in recipes so when one of my new neighbors gave me a housewarming gift of a cookbook with this recipe for Coors Beer Bread I couldn’t wait to try it.

All these years later it’s still one of my favorite recipes as is Colorado Cache, the cookbook it comes from. I’ve seen a lot of recipes for beer bread since then but none I’ve loved as much. Must be all that butter with the beer!

Coors Beer Bread

Baking powder and the yeast in the beer provides the rise in the bread, so there is no waiting for it to go through the process of rising; simply mix and bake. It could not be quicker or easier. I’m sure you can substitute any type of beer but I typically stay true to Coors for this version since I know it’s so good.

Honestly this could not be much easier to make either. (List of ingredients and full recipe at bottom of post)

  • Melt butter and pour enough into 9 x 5 inch loaf pan to coat bottom.
  • In large bowl, mix flour, baking powder, salt, sugar and beer.
  • Put the dough into a greased pan and bake. 
  • Remove from oven, pour remaining butter over the top; let cool, remove from pan and serve.

Easy right?

True confession? If I were to gift you a loaf of this bread you might find some of the knobs on top have disappeared; that is my favorite part. Blame the buttah!

If Coors is not your beer of choice, do feel free to experiment. I’ve got another recipe I’ll post soon using dark beer and some molasses…yeah, it was really good too!

So go on, grab that beer and have warm bread in your kitchen in an hour…and hands off those little knobs; you must save them for me!

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Coors Beer Bread

A great loaf of bread without packaged yeast or rising time; the beer with yeast combined with baking powder does all the work!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breads
Servings: 10 Servings
Calories: 243kcal
Author: Creative Culinary

Ingredients

  • ½ C butter
  • 3 C flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • ¼ cup sugar
  • 1 12 oz. can beer Coors is fine of course but actually use whatever is your favorite

Instructions

  • Melt butter and pour enough into 9 x 5 inch loaf pan to coat bottom.
  • In large bowl, mix flour, baking powder, salt, sugar and beer.
  • Spoon dough into loaf pan. Pour remaining butter over the top.
  • Bake in pre-heated 350 degree oven until bread is a light golden color (50-60 minutes).
  • Let stand 10 minutes before cutting with a serrated knife.
  • Try not to eat the entire loaf while standing in front of the stove.

Nutrition

Serving: 1grams | Calories: 243kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 642mg | Fiber: 1g | Sugar: 3g

 

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29 Comments

  1. Made the Beer bread and it was gone in 15, so now I need a beer biscuit to make.

    Great beer bread and I used coors Light.
    Thank You

  2. i HAVE BEEN MAKING BEER BREAD FOR YEARS!! i CALL IT THE 3-2-1 RECEIPE. INSTEAD OF REGULAR FLOUR JUST USE SELF RISING FLOUR!!!!!!!

    1. Yes, you can substitute self rising flour but I never have it in the house; so I recommend regular flour and leavening. Either method works.

  3. I’ve never made beer bread but the fact that this looks so delicious, the recipe is simple and that it needs no rising has me very tempted to do a batch.

    1. After getting to know a few more beers, the truth is it’s just a mild type beer, nothing fancy. Probably why I like it in this bread!

  4. Definitely a recipe worth bringing back! We love beer bread, and it’s really fun to experiment with different styles of beer. We like the dark beers (stouts and porters) a lot. I do remember the mystique of Coors. And it was a big deal if you lived in a place where it wasn’t distributed to have someone bring you some — which is how I first tasted it, probably in the early 1970s. Fun recipe — thanks.

    1. We did have friends bring some to NC John and everyone loved it (or I heard, I really am not a beer drinker save for Guinness which I love with a good burger) but that mystique business was a big part of it I’m sure. And who knows; maybe production was different back then too? Once it traveled far and wide something was definitely lost but I still use it for this bread; always will.

    1. Of all the different things I’ve tried, this is the one that remains as the best so I hear you. Let me know if you find something divine though.

  5. I want to try this as a pizza dough but not sure….should I bake it first and then add the toppings or just add the toppings without baking it first. I do make this recipe into bread sticks and they are wonderful. I use them for cheese fondue.

      1. Since we are n the mild of a self quarantine. We figured let’s try and make this. I never had homemade bread turn out right. I found this recipe and thought that’s easy enough. It’s in the oven now. Can’t wait to see how it turns out. Teaching my 15 you how to make easy bread. Something I hope she remembers 4 a lifetime or until Jesus comes back at least.

        1. In NC and lock- down. I have Coors beer on hand, but the only kind of flour our store had was King Arthur Whole Wheat Flour (and I nabbed the last bag!) can I use it instead? Tia!

    1. Good question…guess I would have to try it both ways to see which I liked the best. My favorite local pizza joint has some beer in their crust and it is wonderful so now I want to try it too!

  6. Where can I find the recipe for Coors Beer Bread? Every link that I click doesn’t give me the recipe…just wondering if it’s actually on your site? Thanks for all your Emails and recipes; I’ve tried many of them and they’re wonderful as are all the stories attached to them. All the best. Flora xo

    1. I just recently redid the photos for the beer bread post so thought I might have deleted the recipe but it was a different glitch that kept it from displaying and I’ve fixed it. Should work fine now at https://creative-culinary.com/coors-beer-bread/. Thanks for letting me know Flora and truly delighted to hear you enjoy the recipes I include…makes my day!

  7. Oh my gosh, I’m SO excited to stumble upon this recipe! I used to make Trader Joe’s boxed beer bread recipe all the time, but they don’t have it anymore. I just read your recipe, rushed to the kitchen, and it’s baking now! Can’t wait to try it…then I’ll try your pumpkin version, which is how I found you in the first place. Thank you!!!

    1. I should link to that huh…just HATE that old photo but still, it’s a great bread; hope you love it Jill.

  8. When I made this bread it started smoking after 20 minutes and my whole kitchen was filled with white smoke! What did I do wrong? My boyfriend laughed at me.

    1. Really??? I’ve made this bread many many times over the past 25 years and never a problem…when I see smoke I always presume something has fallen onto the coils of my range…that might have done it. Any chance some dough overflowed?

      1. I’m wondering if I poured too much of the melted butter over the top. Once it burned off (filling the kitchen with smoke) I was able to finish baking the bread and it turned out delicious! However I was teased mercilessly by my boyfriend :).

        I will definitely try making it again because it was that good – but I may wait to add the butter to the top of the dough until the last 15 minutes or so.

    1. Virginia…good catch. This recipe originally called for self rising flour but I know few cooks that typically have that on hand, so I decided to break out ingredients and list all purpose flour and baking powder instead and then forgot to edit the preparation instructions accordingly! The baking powder should be added at the same time as the flour. I’ve changed the recipe online.

      Thanks…Barb

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