This Root Beer Quick Bread Recipe uses only four ingredients and has a delicious flavor. Root Beer Bread makes a wonderful snack or easy make-ahead breakfast quick bread.
Root Beer Quick Bread
This is one of my favorite easy quick bread recipes because it uses only one bowl and four simple ingredients. You can eat it plain or you can top it with this homemade butter.
What makes a quick bread a quick bread?
The ingredients in most quick bread recipes are flour, some type of liquid, and a leavening agent. They are called quick because they should be baked immediately after mixing all of the ingredients together. One of my favorite things about making this type of bread is that there's no yeast involved. That means no kneading or waiting for it to rise before you bake it.
It doesn't get much easier than this Root Beer Quick Bread.
While most of these types of bread are sweet, there are a few savory versions as well.
This Bacon Cheddar Beer Bread is an example of a savory quick bread recipe.
What is the best root beer for bread?
You can use any type of root beer in this Root Beer Bread. A store brand root beer will work just as well as a name brand. Keep in mind that this quick bread will take on the taste of whatever type of root beer you use. So, be sure you use your favorite brand.
How to make Root Beer Quick Bread
You won't believe how easy this recipe is to make. You simply combine all of the dry ingredients in a bowl. Then, add the rootbeer to a well in the center and mix. Then, pour it into a bread pan and drizzle it with melted butter.
Bake for 30 minutes at 350°F. Remove the quick bread from the oven and drizzle with more butter.
Then, bake for another 25 to 30 minutes. Allow it to cool for 5 minutes and remove it from the pan. Let it cool completely on a wire rack. Then, enjoy it!
Recipe notes
This Root Beer Bread recipe uses self-rising flour. It works with the carbonation in the root beer to rise. But, you can still make this quick bread recipe if you don't have self-rising flour. Just substitute all-purpose flour in this root beer bread recipe with a few simple adjustments.
Self-rising flour is a blend of all-purpose flour, baking soda, and salt.
So, you can make your own if you are out of self-rising flour. If you plan to use all-purpose flour, you’ll need to add 1 tablespoon of baking soda and 3/4 teaspoon salt.
Then, use the same cup-for-cup amount of all-purpose in place of the self-rising.
What if I'm out of root beer?
Well, you cannot make this Root Beer Quick Bread without rootbeer. But, you can substitute another type of soda in this bread recipe. Why not try lemon-lime, cola, cream soda, or even cherry. Each one will have a unique flavor that you are sure to enjoy.
You can use diet sodas in this recipe as well. It will help cut the sugar and the carbs if you use an option that is lower in sugar.
Experiment until you find the flavor your family enjoys the most.
What can I add to this recipe?
You can add any of your favorite sweet add-ins to this recipe. Try a tablespoon of rolled oats, sesame seeds, or pumpkin seeds. Or, why not try topping the root beer bread with a cinnamon and sugar mix.How do you store Root Beer Quick Bread?
You can store this bread in a sealed plastic bag or airtight container. It should stay good for several days at room temperature stored this way. If you want to freeze this bread to enjoy in the future, you can do that as well. Just slice the bread first. Then, separate each slice with parchment paper or wax paper so they don't stick together.
You can freeze two or three slices in individual freezer bags. Or, freeze the entire loaf (sliced) in a larger container.
More yeast-free bread recipes
If you enjoyed this recipe, you might want to try: Or, why not try this Root Beer Bread as the basis for your favorite French toast recipe or French toast casserole.
Equipment
- 9x5 bread pan - you can use your favorite, just keep in mind that dark pans and glass pans bake hotter so you may want to reduce your oven temperature by 25°F
- Large bowl - This is my go-to bowl
- Cooling rack - you can use your removable microwave rack as a cooling rack in a pinch
- Bread knife - I love a good bread knife. It is one of my essential knives. This one, I have been using for a decade! I also love to slice tomatoes with it.
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See How Easy it is to Make 4-Ingredient Root Beer Quick Bread. Watch the video!
Yield: 8
4-Ingredient Root Beer Quick Bread
This Root Beer Quick Bread Recipe uses only four ingredients and has a delicious flavor. Root Beer Bread makes a wonderful snack or easy make-ahead breakfast quick bread.
prep time: 5 Mcook time: 10 Mtotal time: 15 M
ingredients:
- 3 cups self-rising flour
- 3 tablespoons granulated sugar
- 1 (12 ounce) bottle root beer, we used A&W Root Beer
- 3 tablespoons melted butter, divided
instructions:
How to Make 4-Ingredient Root Beer Quick Bread
- Preheat oven to 350°F. Prepare a 9"x5" bread pan by greasing with 1 tablespoon of butter. Set aside.
- In a large bowl, combine self-rising flour and sugar with a whisk. Make a well in the center. Add the root beer into the well.
- Stir the mixture with a spoon until combined.
- Pour the mixture into your prepared bread pan. Drizzle with 2 tablespoons of butter. Bake for 55-60 minutes, until browned on top and loaf thumps when you tap the top.
- Place on a wire rack and allow to cool for 5 minutes. Remove bread from the pan and allow it to cool on the wire rack. You can brush with more butter if you choose.
- Enjoy!
DONNA'S NOTES*
- You can substitute all-purpose flour in this beer bread recipe with a few adjustments. If you plan to use all-purpose flour, you’ll need to use 3 cups of all-purpose flour and add 1 tablespoon of baking soda and 3/4 teaspoon salt.
- If you are using unsalted butter, just add 1/4 teaspoon salt to the flour and sugar.
- Store loaves in a sealed plastic bag or airtight container. It should stay fresh for a few days at room temperature.
- You can also freeze it for later. For best results, slice it first, then place a piece of parchment paper between each slice. This way, you can thaw just what you need. Keep it all in a freezer-safe plastic bag for up to 6 months.
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