This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It’s made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won’t believe how easy it is to make!

Looking for more homemade dips? Try Pico de Gallo, Mango Chutney, or Pimento Cheese Dip!

Ingredients Needed:

• Chickpeas (garbanzo beans): One 15 oz. can or ¾ cup dried chickpeas.
• Garlic: one clove, minced.
• Salt
• Cumin
• Sumac: a tangy spice that’s essential for authentic hummus. Find it in the spice aisle, an international market, or online.
• Tahini: Leftover tahini can be stored in a cool, dry pantry for several weeks, or in the refrigerator for several months. Use it to make tahini chicken bowls, roasted cauliflower or tahini chocolate chip cookies.
• Fresh Lime juice

How to make Hummus:

Mix: In a food processor, add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime and blend well. Add small amounts of reserved bean liquid (or water), if it’s too thick. Taste and add additional salt, if needed.

Enjoy: Add mixture to a bowl then use a small spoon to make a swirl on top of the hummus. Drizzle a little extra virgin olive oil on top then sprinkle sumac around the edges. Squeeze additional ½ lime on top.

Make Ahead and Freezing Instructions:

To Make Ahead: Homemade Hummus will keep in the fridge in a covered container then place in the refrigerator for up to 1 week.

To Freeze: Place hummus in a freezer safe container then freeze for up to 3 months. Thaw in the refrigerator overnight and enjoy.

Recipe Variations:

• No Tahini: To make hummus without tahini, you can simply leave it out.
• Add Flavor: To add a flavor twist, try about 1-2 teaspoons of harissa, za’atar, paprika, extra cumin, or sumac.
• Vegetable Hummus: Blend roasted vegetables in blender then stir into hummus.
• Sun Dried Tomato Hummus: Add ¾ cup of sun-dried tomatoes, rinsed then chopped.
• Roasted Red Pepper Hummus: add ¾ cup canned roasted peppers, finely chopped.

So many ways to enjoy Hummus:

• Dip vegetables, pita bread, breadsticks, naan, etc.
• Spread on sandwiches, wraps, burgers, avocado toast, or bagels.
• Topping for lamb gyros, chicken gyros or beef gyros.
• Garnish for chicken shawarma bowls or buddha bowls.
• Mix into pasta or mashed potatoes.

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Hummus

This homemade Hummus recipe is authentic, delicious, and better than anything you can buy! It's made with chickpeas (garbanzo beans), garlic, lime, tahini, and spices. You won't believe how easy it is to make!

Course Appetizer, side course

Cuisine Indian, Mediterranean

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 94kcal

Author Lauren Allen

Equipment

• Food Processor

Ingredients

• 1 15 oz can chickpeas (garbanzo beans)* , reserve liquid from can
• 6 Tablespoons tahini*
• 1 clove garlic , minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sumac , plus more for garnish
• 1/2 teaspoon ground cumin
• 1 lime

US Customary – Metric

Instructions

• Prep Chickpeas: Drain the canned beans, reserving the liquid from the can. (See notes for using dry chickpeas*). If time permits, peel the outer skin away each individual chickpea. This will result in very soft and smooth hummus.
• In a food processor add beans, tahini, garlic, salt, sumac, cumin, and juice from half of a lime. Blend well, adding small amounts of reserved bean liquid (or water), until you reach a smooth, creamy texture. Taste and add additional salt, if needed.
• Garnish: Add mixture to a bowl and use a small spoon to make a swirl on top of the hummus . Drizzle a little extra virgin olive oil on top and sprinkle sumac around the edges. Squeeze additional ½ lime on top.
• Enjoy with pita bread, pita chips, fresh veggies, on sandwiches, with gyros or chicken shawarma bowls.
• Store leftover hummus in a covered container in the refrigerator for up to 1 week.

Video

Notes

To use Dry Chickpeas: Add ¾ cup of dry chickpeas to a bowl and cover with plenty of water. Soak overnight. Drain water, add them to a pot and cover with 2 inches fresh water. Bring to a boil, reduce heat and simmer 1-2 hours (depending on how dry/old the beans are), until tender. Reserve bean broth for thinning the hummus. (If using dried chickpeas for this recipe I would suggest doubling the recipe, to make it worth the time).  You could also cook dried chickpeas in the instant pot (no soaking required). 

No Tahini: simply leave it out.

Flavors Variations: add 1-2 teaspoons of any of the following: harissa paste, za’atar, paprika, extra cumin or sumac.

• Vegetable Hummus: blend roasted vegetables until smooth and stir into hummus.
• Sun-Dried Tomato Hummus: add ¾ cup of sun-dried tomatoes, rinsed and chopped.
• Roasted Red Pepper Hummus: add ¾ cup canned roasted peppers, finely chopped.

Make Ahead Instructions: Hummus can be made up to 1 week in advance, stored in the fridge.

Freezing Instructions: Place hummus in a freezer safe container and freeze for up to 3 months.  Thaw in the refrigerator overnight and enjoy.

Nutrition

Calories: 94kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

Recipe from Moyad, our family friend who lives in Jordan.

I originally shared this recipe May 2020. Updated July 2022 and April 2024.

This quick and easy Enchilada Sauce recipe uses simple pantry ingredients and only takes 15 minutes to make. It’s cost effective, healthier, and tastes better than anything in a can.

Looking for more Mexican recipes? Try my Tacos Al Pastor, Chicken Quesadillas or Horchata.

Ingredients Needed:

• Tomato Sauce
• Flour: to thicken the sauce. For a gluten-free version, substitute 1 tablespoon cornstarch for the flour.
• Beef Broth: Vegetable broth of chicken broth would also work.
• Oil: vegetable, canola or avocado oil.
• Dry Spices: Oregano, chili powder, cumin, salt and pepper
• Garlic

How to make Red Enchilada Sauce:

Stir oil, flour, chili powder, cumin and oregano in a saucepan on low heat until bubbly.

Add beef broth, tomato sauce, garlic and salt. 

Simmer on low heat for 15 min, stirring occasionally. 

Make Ahead and Freezing Instructions:

To Make Ahead: Homemade enchilada sauce will keep in the fridge for up to one week.

To Freeze: Freeze in a freezer bag or freezer-safe container for up to 3 months.

Use Enchilada Sauce with:

• Cheese Enchiladas
• Chicken Enchiladas
• Vegetarian Enchiladas
• Wet Burrito
• Mexican Pizza
• Huevos Rancheros
• Tamale Pie

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Red Enchilada Sauce

Besides being delicious, our favorite quick and easy Enchilada Sauce recipe is healthier, inexpensive, and tastes better than anything in a can.

Course Main Course

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 100kcal

Author Lauren Allen

Cost 3

Ingredients

• 3 Tablespoons oil (vegetable, canola, or avocado oil)
• 2 Tablespoons all-purpose flour
• 1/4 cup chili powder
• 1 Tablespoon ground cumin
• 1/2 teaspoon dried oregano leaves
• 2 cups low-sodium beef broth
• 2 1/2 cups tomato sauce
• 1 clove garlic , minced
• salt to taste

US Customary – Metric

Instructions

• In a saucepan stir oil, flour, chili powder, cumin, and oregano together. Cook on medium heat for 2 minutes.
• Add beef broth, tomato sauce, garlic and salt. Simmer on low heat for 15 min, stirring occasionally. 
• Store in the fridge for up to 1 week. Use in a variety of recipes, like cheese enchiladas, loaded chicken enchiladas, and veggie enchiladas.

Video

Notes

*Yields 4 cups of enchilada sauce.

Gluten Free Enchilada Sauce: Substitute 1 tablespoon cornstarch, in place of flour.

Enchilada sauce using dried Mexican chiles: use this red chile sauce recipe, with beef broth in place of the pork broth.

Freezing Instructions: Place in a freezer bag or freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before using.

Nutrition

Calories: 100kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 596mg | Potassium: 510mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2535IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 3mg

*I originally shared this recipe in March 2013. Updated February 2019, April 2022 and April 2024.

I enjoy this healthy homemade Granola recipe almost every morning for breakfast because it’s packed with all the good stuff, with the big granola clusters I love, and the perfect flavor and crunch.

How to Make Granola:

Mix Dry Ingredients in a bowl: whole grain oats, sliced almonds, sunflower seeds, raw sesame seeds and raw unsweetened coconut flakes.

Make Syrup: Combine the butter, sugar, honey, salt, and vanilla in a saucepan. Cook the mixture until it boils, then remove it from heat and stir in baking soda.

Combine:  Pour the syrup over the oat mixture then toss everything to evenly coat it.

Bake: Pour the mixture out onto a parchment lined or greased baking sheet and bake for about 18-20 minutes, tossing once during baking.

Serve: Allow the healthy granola to cool completely in the pan to allow it to harden up and create those clusters of granola that we love.

Recipe Variations:

• Vegan: Substitute coconut oil for butter and agave nectar for honey.
• Add Dried Fruit: Reduce oats by about ½ cup and add a heaping ½ cup raisins, craisins or dried cherries, mango or fruit of choice.
• Nut Free: Substitute seeds (like pumpkin or sunflower), or dried fruit.
• Gluten Free: Use gluten-free oats. 

Give Granola as a gift!

If you’re like me and enjoy spreading love in the form of homemade goodies, I’ve got you covered with the details you need to package this granola for gift giving. these up cutely.

My TBFS amazon storefront contains all of the items needed, including the labels and bags I used.

FREE Printable Granola Labels: Front Side / Back Side

Christmas Granola Gift Labels: Front Side / Back Side

More Healthy Snack Ideas:

• Applesauce Oat Muffins
• Granola Bites
• Protein Bars
• Kale Chips
• Strawberry Banana Smoothie
• Crispy Bean and Cheese Burritos

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Healthy Granola

Our Healthy Granola recipe yields the big crunchy granola clusters we love, and it's incredibly easy to make. At just 100 calories per serving it's a delicious snack and my favorite for my morning yogurt.

Course Breakfast, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 32

Calories 102kcal

Author Lauren Allen

Cost 10

Ingredients

• 4 1/2 cups old-fashioned rolled oats (not quick-cook or steel cut)
• 1/2 cup raw sunflower seeds
• 1 cup unsweetened flaked coconut (I like Bob's Red Mill)
• 1 cup sliced raw almonds
• 1/3 cup raw brown sesame seeds , or flax seeds

For the Syrup:

• 1/3 cup butter or coconut oil
• 1/3 cup light brown sugar
• 1/3 cup honey
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon baking soda

US Customary – Metric

Instructions

• Preheat oven to 325 degrees and spray a large sheet pan with cooking spray, or line with parchment paper.
• Mix dry ingredients: Add oats, sunflower seeds, coconut, almonds, and sesame seeds to a large bowl and stir to combine.
• Make Syrup by adding butter to a large saucepan over medium heat. Stir in brown sugar, honey and salt. Bring the mixture to a boil and once boiling, remove from heat and stir in baking soda and vanilla.
• Combine: Pour syrup over the dry oat mixture and mix well until everything is evenly coated.
• Bake: Pour mixture onto prepared pan and spread into an even layer. Bake for 8 minutes. Remove from oven and toss mixture, then gently press down on it with your spatula to flatten it back into the pan. Bake for another 8-12 minutes until golden brown.
• Press and Cool: Remove pan from oven and use the back of a metal spatula to press the hot granola firmly down into the pan. Allow granola to cool completely in the pan before stirring or breaking it up (this will yield clusters that stick together).

Video

Notes

Yields: about 8 cups granola.

Serving Size: ¼ cup

Vegan Granola: Substitute coconut oil for butter and agave nectar for honey.

To Add Dried Fruit: Reduce oats by about ½ cup and add a heaping ½ cup Craisins, or freeze dried fruit.

Nut Free: omit almonds and add pumpkin or sunflower seeds, or dried fruit.

Gluten Free: Use gluten-free oats 

Storage Instructions: Store granola in an air-tight container in a cool, dry location for 4-6 weeks.

Freezing Instructions: Store granola in a freezer safe container or ziplock bag and freeze for 2-3 months. 

Nutrition

Calories: 102kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 61mg | Potassium: 68mg | Fiber: 2g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 0.05mg | Calcium: 26mg | Iron: 1mg

I originally shared this recipe January 2019. Updated June 2020 and April 2024.

This recipe is adapted from a family friend from many years ago–thank you Glinda Straddeck!

This quick Pickled Red Onions recipe only takes 5 minutes to make, and they immediately elevate any meal you add them to. They are delicious and extremely versatile.

Add them to any of my favorite bowl recipes, like Buddha Bowl, Egg Roll in a Bowl, Fajita Bowls or Mojo Pork Bowl.

Why I love this recipe:

• Easy – Only 5 minutes to prep they last in the fridge for weeks, ready to liven up any dish.
• Versatile – Enjoy them on tacos, sandwiches, salads, wraps, lox bagels, or a yummy bowl recipe.
• Pantry Ingredients – All you need is a red onion and simple pantry ingredients you already have on hand.

How to Pickle Red Onions:

Slice Onions: Thinly slice the onions then place in a colander. Rinse with very hot water, then add to a 1-pint jar or container. Add sliced garlic.

Combine: Add vinegars, water, salt and pepper to a microwave-safe bowl then stir to combine. Microwave for 30 seconds then pour over onions in jar. Refrigerate the best pickled red onions for at least an hour before eating.

Make Ahead Instructions:

To Make Ahead: you can keep these homemade pickled red onions in the fridge for up to two weeks.

How to Eat Pickled Red Onions:

• Avocado Toast
• Lox Bagel
• Tacos Al Pastor
• Classic Burger
• Egg Salad Sandwich
• Black Bean Burger
• Turkey Burger
• Salads
• Grilled Fish Tacos
• Bowls
• Chicken Street Tacos
• Cheeseburger Salad
• Mushroom Tacos

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Pickled Red Onions

This quick Pickled Red Onions recipe only takes 5 minutes to make! They are delicious and extremely versatile. They immediately elevate any meal you add them to!

Course Side Dish

Cuisine American, Mediterranean, Mexican

Prep Time 5 minutes minutes

Refrigerate 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Author Lauren Allen

Ingredients

• 1 large red onion , thinly sliced
• 1 clove garlic , thinly sliced
• 1/4 cup rice wine vinegar
• 1/4 cup red vinegar
• 1/2 cup hot water
• 1 teaspoon fine sea salt
• ½ teaspoon fresh ground pepper

Instructions

• Thinly slice the onions and place in a colander. Rinse with very hot water, then add to a 1-pint jar or container. Add sliced garlic.
• Add vinegars, water, salt and pepper to a microwave-safe bowl and stir to combine. Microwave for 30 seconds. Pour over onions in jar. Refrigerate for at least an hour before eating.
• Store in fridge for up to 2 weeks.

This delicious and easy Deviled Eggs recipe is a total classic, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

I always have a platter of these for Easter and Thanksgiving, but I would happily eat them anytime and they’re one of my favorite appetizers from a restaurant!

Why I love this recipe:

Nostalgia: my Grandma would specifically bring these for me to our family parties growing up because she knew how much I loved them.

Make Ahead: they’re easy to make ahead of time so they’re ready to serve guests.

Tons of Variations: you can take our classic recipe and adapt them to highlight different flavors. See my notes below, for ideas.

Start with Hard Boiled Eggs:

• Stovetop Method: My favorite way to boil eggs is to cover eggs in a pot of cold water and heat them till boiling. Then add 1 teaspoon of baking soda to the water (this is the best trick for helping the eggs to peel really easily), cover them, and take them off the heat. Let them sit for 12 minutes in the hot water. That’s it!
• Instant Pot Method: To make hard boiled eggs in the instant pot, add one cup of water to the Instant Pot. Add the wire rack insert then lay your eggs on top of it.  Cook the eggs on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place them in an ice water bath for 5 minutes.
• Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin then bake for 30 minutes. Remove the eggs and place them in an ice water bath for 10 minutes.

How to make Deviled Eggs:

Peel and Slice Eggs: Once your eggs are cooked, remove the shells. Use a knife to slice them in half, lengthwise.

Make the filling. Use a small spoon to gently remove the egg yolk from each egg then add it to a mixing bowl. Add mayonnaise (I like to use plain greek yogurt and mayonnaise), relish, mustard, then salt and pepper. Mix everything together until it’s relatively smooth. Add a little more relish, mustard, mayo or yogurt, to your liking. Add some more salt or pepper, until it tastes just right.

Fill Egg White: Add a generous spoonful of the mixture back into the egg halves then refrigerate. I like to sprinkle these homemade deviled eggs with paprika right before serving.

Deviled Egg Variations:

• Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
• Bacon: Add cooked and diced.
• Chives: Finely dice them and mix them in egg mixture.
• Herbs:  Add a little fresh or dried dill or basil to the egg mixture.
• Spicy: Season with cayenne, cajun spices, or hot sauce.

Recipes to use Leftover Hard Boiled Eggs:

• Egg Salad Sandwich
• Empanadads
• Potato Salad
• Chicken Casserole
• Cobb Salad

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Deviled Eggs

This Classic Deviled Eggs recipe is always a winner, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 89kcal

Author Lauren Allen

Cost 2

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise , or use half mayo and half plain Greek yogurt
• 2 Tablespoons pickle relish , or diced dill pickle
• 1 1/2 teaspoons dijon mustard , or yellow mustard
• salt and freshly ground black pepper , to taste
• paprika for garnish

US Customary – Metric

Instructions

• Hard Boil Eggs:

  Stovetop Method: Add eggs to a saucepan and cover eggs with cold water. Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool.

  Instant Pot Method: Add 1 cup of water to Instant Pot. Add wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove eggs to an ice water bath for 5 minutes.

  Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin and bake for 30 minutes. Remove eggs to an ice water bath to cool.
• Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.
• Filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.
• Assemble: Add a big spoonful of filling back into each egg white. Use a spoon, or a pastry bag to pipe the filling in. garnish with paprika or chives, just before serving.
• Store in the fridge for 2-3 days (depending on the freshness of eggs).

Video

Notes

Leftovers: mash leftover deviled eggs and make Egg Salad Sandwiches.

Variations:

• Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
• Bacon: Add cooked and diced.
• Chives: Finely dice them and mix them in egg mixture.
• Herbs:  Add a little dried dill or basil to the egg mixture.
• Spicy: Add cayenne, cajun spices, or hot sauce.

Nutrition

Calories: 89kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 157mg | Potassium: 74mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 279IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 1mg

I originally shared this recipe March 2013. Updated April 2021 and March 2024.

We love this easy Beer Bread recipe because it can be prepped in 5 minutes and results in tender, buttery and absolutely bread.

Looking for more bread recipes? Try my Zucchini Bread, Chocolate Banana Bread, Lemon Blueberry Bread, or Applesauce Bread!

This recipe is courtesy of our dear family friends (thanks Burke and Elaine!) who have made it countless times over the years, and who I credit for introducing me to my first slice of it when I was at their home many years ago. It has such a delicious and unique taste and texture that I love, and I had to ask for the recipe!

Why I love this bread:

• Nostalgia: our dear family friends would make this beer bread when I was a kid and would share it with us (thanks Burke and Elaine!). The original recipe came from a woman from our home town, Park City, who was famous for the Beer Bread served at her restaurant “Sue’s” (it even mentions the beer bread in her obituary). What a treasured recipe!
• Quick – Only 5 ingredients, no kneading or rising–just mix everything together and pour in the pan. The alcohol is used in place of the yeast to help the loaf rise, and evaporates while cooking.
• Unique – The crust for Beer Bread bakes a little thicker than sandwich bread and the inside is a little more dense, but still really soft, with a hint of sweetness. It’s delicious!

How to make Beer Bread:

Preheat oven to 350°F. Grease a 9×5 inch loaf pan generously with butter.

Mix flour, sugar and salt in a bowl and whisk well. Add remaining ingredients and mix, just until combined.

Bake: Pour into prepared loaf pan. I like to use a 8.5 x 4.5 loaf pan because it bakes taller, but a standard 9×5 loaf will also work great! Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean (or a thermometer tests around 190 degrees).

Enjoy: Remove to a wire rack and cool for 30 minutes before slicing.

Storage and Freezing Instructions:

To Store: Store this easy beer bread at room temperature for 2-3 days in a bread bag.

To Freeze: Wrap baked beer bread in plastic wrap and aluminum foil and freeze for up to 2 months.

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Beer Bread

This EASY Beer Bread recipe is tender, buttery and absolutely delicious, and is ready to bake in 5 just minutes!

Course bread

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 443kcal

Author Lauren Allen

Cost 5

Equipment

• Loaf Pan

Ingredients

• 4 cups self-rising flour*
• ¾ cup granulated sugar*
• ½ teaspoon salt
• 12 oz Beer* , at room temperature
• 2 eggs , lightly beaten
• butter , for greasing pan

US Customary – Metric

Instructions

• Preheat oven to 350°F. Grease a 9×5 inch loaf pan generously with butter.
• Mix Batter: Place flour, sugar and salt in a bowl and whisk well. Add remaining ingredients and mix, just until combined.
• Bake: Pour into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean (or a thermometer test around 190 degrees).
• Cool: Remove to a wire rack and cool for 30 minutes before slicing.

Video

Notes

Flour: To substitute all-purpose flour, use 4 cups of all-purpose flour plus 2 teaspoons baking soda and 1 teaspoon salt.

Sugar: if using an IPA, or sweeter flavored beer, you can use a few Tablespoons less sugar.

Beer: we recommend Coors Light, but any lager beer will work, or use your favorite IPA beer or flavored beer. Non-alcoholic beer will also work.

Cheese Beer Bread: Stir in one cup of freshly grated cheddar cheese to the batter.

Storage Instructions: Store this easy beer bread at room temperature for 2-3 days in a bread bag.

Freezing Instructions: Wrap baked beer bread in plastic wrap and aluminum foil and freeze for up to 2 months.

Nutrition

Calories: 443kcal | Carbohydrates: 88g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 219mg | Potassium: 119mg | Fiber: 2g | Sugar: 25g | Vitamin A: 81IU | Calcium: 23mg | Iron: 1mg

I originally shared this recipe March 2020. Updated March 2024.