Beer Bread

Beer Bread


  • Nonstick cooking spray
  • 3 cups all-purpose flour, sifted
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • One 12-ounce can or bottle of beer (not too dark or bitter)
  • 2 tablespoons honey or agave, warmed
  • 6 tablespoons butter, melted


Optional add-ins: Cooked crumbled bacon; 1 cup grated cheese; 1/4 cup each red bell pepper and diced onion sautéed in butter; minced green onions; dried herbs such as dill, rosemary, mixed Italian herbs, etc.; cracked black pepper; your favorite barbecue rub, such as Traeger’s Pork and Poultry Shake; ground cinnamon; dry ranch dressing mix; coarse-grained mustard

Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Spray a loaf pan (9- by 5- by 3-inches) with nonstick cooking spray and set aside.

Put the flour, sugar, baking powder, and salt in a large mixing bowl. Whisk with a wire whisk to combine and aerate. Add the beer and honey and stir with a wooden spoon until the batter is just mixed. (Do not overmix.) If desired, gently stir in one or more of the optional add-ins.

Pour half of the melted butter in the prepared loaf pan and spoon in the batter. Pour the remainder of the butter over the top of the loaf.

Put the loaf pan directly on the grill grate and bake until a wooden skewer or toothpick inserted in the center of the loaf comes out clean, 50 to 60 minutes, and the bread is golden-brown. (Note: If using a glass loaf pan, the baking time might be shorter.) Let the loaf cool slightly in the pan before removing from the pan. Leftovers make great toast.