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Oatmeal Stout Beer Bread

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x


  • 3 cups all-purpose flour
  • ½ cup old fashioned rolled oats
  • ¼ cup packed dark brown sugar
  • 4 ½ teaspoons baking powder
  • 2 teaspoons kosher salt (or less or none if you like)
  • 12 ounces oatmeal stout or any beer you love
  • 4 tablespoons unsalted butter, melted


  1. Preheat oven to 350 degrees F. Butter or oil a 9 by 5-inch loaf pan. Line the bottom only with parchment (mine stuck a bit on the bottom).
  2. In a medium bowl, stir together flour, oats, sugar, baking powder, and salt. Slowly pour in the beer and stir until a thick, sticky dough forms.
  3. Pour into the prepared pan and spread into an even layer. Pour the butter evenly over the top of the bread. Place on a baking sheet or aluminum foil and bake for 50-60 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  4. Serve warm or cool bread completely in pan. Bread may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw wrapped in parchment in a 350 degree F oven for about 30 minutes or at room temperature for about 2 hours.


Recipe adapted from The Gourmet Kitchen by Jennifer Farley

  • Prep Time: 15 minutes
  • Cook Time: 1 hour