loaf of rosemary garlic beer bread on a wood cutting board

Rosemary Garlic Beer Bread

This tasty vegan quick bread is made using a can of beer! It's crunchy on the outside, soft and dense on the inside, and is delicious served with a bowl of soup.

Course Bread, Side Dish
Cuisine Comfort Food
Keyword baking, bread, dairy-free, fall, vegan, winter
Prep Time 20 minutes
Cook Time 1 hour
Servings 1 loaf


  • 3 cups all purpose flour (I use whole grain all purpose flour)
  • 3 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp fresh rosemary, minced (Optional: more for topping)
  • 2 cloves garlic, minced
  • 1 can beer (1 1/2 cups)
  • 1/4 cup vegan butter, melted


  1. Set oven to 375°F.

  2. Start by sifting your flour into a bowl through a mesh strainer. Depending on your flour, you may have some coarse flour from the whole grains that can’t be sifted. That’s okay, as long as it’s still fairly fine, just add it to the bowl.

  3. Add baking powder, sugar, salt, rosemary, and minced garlic to the bowl of sifted flour. Mix together well.

  4. Slowly pour in the can of beer while stirring. The beer will begin to foam - that’s fine, keep mixing! The dough will be more like muffin batter than traditional bread dough.

  5. In a loaf pan, place a strip of parchment paper across the bottom length-wise, leaving little edges up either side that you will use to lift out the baked bread. Lightly grease the sides of the pan.

  6. Fill the loaf pan with the batter. Roughly level the batter, pushing it into the corners. Pour the melted butter over top.

    Optional: sprinkle some fresh rosemary over the top.

  7. Place the loaf pan in the oven for an hour. Once done, remove the bread from the pan and cool on a wire rack before slicing.