Vegan, Savory, and Ready in Under an Hour
“Follow these easy steps at home to bake your very own savory garlic and herb beer bread without yeast. The recipe includes ingredients and suggestions for making it 100% vegan. Ready in under 1 hour using one mixing bowl!”
Why You’ll Love This Beer Bread
This savory homemade garlic beer bread is everything you crave in a cozy, no-fuss loaf — buttery, herby, and full of flavor. There’s no yeast, no kneading, and no waiting around for dough to rise. Just stir, bake, and enjoy.
It’s an easy beer bread recipe that bakes up with a crisp, buttery crust and soft, tender crumb. Perfect served warm with vegan butter, or alongside your favorite soup or casserole.
Even better? This loaf uses 100% vegan ingredients, proving that plant-based bread recipes can be rich and satisfying without eggs or dairy.
Ingredients You’ll Need
The detailed recipe card is below, but this section walks you through the key ingredients, why they matter, and how to make swaps if needed.
Fresh garlic – Six cloves for that signature punch.
All-purpose flour – Keeps the texture soft but structured.
Organic sugar – A hint of sweetness to balance the beer’s tang.
Baking powder – The lift that replaces yeast.
Lemon pepper, thyme, and oregano – Savory flavor in every bite.
Vegan butter – Melted and divided; half for the pan, half for the top. Make sure that’s it’s a vegan butter you actually like the taste of because the flavor will come out in this recipe.
💡 If you don’t use beer, substitute an unsweetened carbonated beverage — though it won’t have quite the same “yeasty” aroma.
How to Make Garlic Herb Beer Bread
Follow these simple steps for perfect beer bread with garlic and herbs every time.
1. Preheat the oven
Set to 350°F and prepare a non-stick 9×5-inch loaf pan.
2. Mix dry ingredients
In a medium bowl, combine flour, sugar, baking powder, lemon pepper, thyme, oregano, salt, and chopped garlic.
3. Add the beer
Make a well in the center, pour in the beer all at once, and stir until just combined. Don’t overmix — a light hand makes tender bread.
4. Add the butter
Melt ¼ cup vegan butter. Pour half into the bottom of the pan, then spoon the dough over it and gently spread to fill the corners. Pour the remaining butter evenly on top.
5. Bake
Bake for 45–50 minutes, until the top is golden and the loaf sounds hollow when tapped.6. Cool and serve
Let cool in the pan for about 10 minutes, then loosen edges with a knife and transfer to a wire rack. Slice thick, and serve warm with your favorite vegan spread
🌱 Make It Vegan-Friendly
This is a vegan beer bread recipe by design, but if you’re not fully plant-based, feel free to substitute your preferred beer or butter. For vegan compliance:
- Choose Miyoko’s Cultured Butter or Country Crock Plant Butter Sticks for baking.
- Use Earth Balance Buttery Spread only for serving — it’s too soft to bake well.
Check your beer label! Many traditional beers use isinglass (fish-derived), so look for brands listed as vegan on Barnivore.
Serving Suggestions
There’s something so comforting about a thick slice of homemade garlic and herb beer bread served warm alongside a cozy dinner. I love pairing this savory loaf with hearty comfort dishes like my Vegan Pasta Bake, Baked Mac and Cheese, or one of my comforting vegan soups. The buttery crust soaks up every bit of sauce or broth, turning a simple meal into something that feels slow-cooked and special — even on a weeknight.
If you love baking bread as much as I do, this recipe might inspire you to try a few of my other favorites. The No-Knead Rosemary Peasant Bread is rustic and fragrant, with a golden crust that makes it hard to resist tearing off a warm piece straight from the oven. For something soft and classic, my Vegan White Bread in the Bread Machine is a staple worth keeping on repeat. And when the craving for something sweet hits, my Vegan Cinnamon Swirl Bread delivers all the cozy bakery vibes without any dairy or eggs. Each of these loaves shares the same easy, plant-based approach — simple ingredients, big flavor, and that homemade satisfaction that only fresh bread can bring.
Storage Tips
Freezer: Slice and freeze up to 2 months. Warm in the oven or toaster for a quick side.
Counter: Store covered for up to 2 days.
Fridge: Up to 5 days, lightly toasted before serving.
Final Thoughts
When you want the flavor of freshly baked bread without the wait, beer bread with garlic and herbs is the way to go. It’s hearty, quick, and endlessly comforting — the kind of loaf you can whip up in under an hour using one bowl.
Next time you’re craving homemade bread but don’t want to fuss with yeast, try this plant-based beer bread recipe. It’s rustic, buttery, and everything cozy baking should be.
Did you love this recipe?
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Garlic Herb Beer Bread (Vegan)
Ingredients
- 6 cloves garlic chopped
- 3 cups all-purpose white flour
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- ¾ teaspoon lemon pepper
- 1 teaspoon dried thyme
- ½ teaspoon oregano Turkish is best
- 1 teaspoon salt use less if watching sodium
- 12 ounce can beer I used Budweiser
- ¼ cup buttery sticks read blog post for suggestions
Instructions
- Preheat oven to 350°
- Chop garlic and set aside.6 cloves garlic
- Mix all dry ingredients and garlic in a medium sized mixing bowl. Make a well in the center.3 cups all-purpose white flour, ¼ cup granulated sugar, 1 Tablespoon baking powder, ¾ teaspoon lemon pepper, 1 teaspoon dried thyme, ½ teaspoon oregano, 1 teaspoon salt, 6 cloves garlic
- Pour in beer and mix to incorporate.12 ounce can beer
- Melt 1/4 cup butter sticks. See blog post for brand suggestions.¼ cup buttery sticks
- Pour half into the bottom of a 9×5" loaf pan.
- Turn bread dough into the buttered pan and gently press into the corners.
- Evenly pour remaining melted butter on top.
- Bake for 45-50 minutes or until top is nicely browned.
- Allow to cool till you can handle the pan, then go around the edges with a knife and turn out onto a cooling rack.
This was so easy to make and had such a great flavor!
Oh I’m so glad you liked it.
This is one recipe I need to try asap since I’m a carboholic and I love plant-based products even though I’m not a vegan. But I always feel better after eating it.
I hope you enjoyed it. Carbs rule!
I am always looking for new bread recipes, and this one is a keeper! I love the addition of the herbs too!
I’m glad you enjoyed it!
This is a great recipe! My mother is vegan so I am always looking for good vegan recipes. Thanks for posting it!
I really hope she liked it:)
This recipe is my go to. I’ve made bread and muffins (same recipe, butter in each well of the muffin pan, use a fork to move the ball of dough around to get butter on both sides, about 10 minutes at 425 though mileage may vary) and they’ve all turned out great. I’ve spoken to the author on Facebook about this: I’ve used the earth balance sticks to great effect, whereas the author lives in an area without them, so don’t be afraid to use the earth balance sticks. Love this version because of the herbs in it, so many other recipes don’t put the herbs in and I think that’s where the real flavor is.
The Earth Balance sticks (and soft tubs) are now available at my supermarket and I’m officially a raving fan! Like, I’ll make toast or potatoes just to spread that that “butter”. Thanks so much for writing:)
Hi! Are you sure about the amount of sugar, though? It came up a little too sweet for me….maybe it’s a typo? Otherwise it’s great!
Hi, this is the amount we use and it comes out fine – to our tastes. I do realize that everybody’s taste is a little different though. I also would like to ask what kind of beer you use? We are old lol – and have an IPA ban in our house. I’ve often wondered if different types of beer might change the flavor…
Wow! This recipe is a keeper. My entire family loved it. Thanks for sharing such a delicious recipe!
My family devours this bread! So easy to make.