Maple Bacon Beer Bread

Maple Bacon Beer Bread

Smoky bacon and malty beer bake into a sweet, craggy-crusted loaf with no yeast required.

Total 1 hr 15 min Makes 14 slices Calories 215/serving

Dietary

Nut free

Allergens

Dairy, Wheat, Red meat

This quick bread skips the kneading and rising of traditional yeast breads, relying on beer's carbonation and a touch of baking powder for lift. Crisped bacon and a maple butter drizzle add smoky-sweet depth, making it a hearty side for soups, chili, or weekend brunch.

Ingredients

  • 6 bacon strips, cooked crisp and chopped
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup brown sugar, packed
  • 12 ounces beer (amber ale or lager), room temperature
  • 1/3 cup maple syrup
  • 4 tablespoons unsalted butter, melted

Method

  1. Preheat the oven to 375°F and grease a 9x5-inch loaf pan.

  2. Cook the bacon in a skillet over medium heat until crisp, about 8 minutes, then transfer to a paper towel-lined plate and chop once cool.

  3. In a large bowl, whisk together the flour, baking powder, salt, and brown sugar.

  4. Pour in the beer and maple syrup, stirring just until the dry ingredients are moistened and no large pockets of flour remain.

  5. Fold in the chopped bacon, distributing it evenly through the batter.

  6. Spread the batter into the prepared loaf pan and smooth the top with a spatula.

  7. Drizzle 2 tablespoons of the melted butter evenly over the top of the batter.

  8. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes.

  9. Remove the loaf from the oven and brush the remaining 2 tablespoons melted butter over the crust.

  10. Cool the bread in the pan for 10 minutes, then turn out onto a wire rack to cool at least 20 minutes before slicing.

Rate this recipe

★ 3.6 (1)

Maple Bacon Beer Bread

This quick bread skips the kneading and rising of traditional yeast breads, relying on beer's carbonation and a touch of baking powder for lift. Crisped bacon and a maple butter drizzle add smoky-sweet depth, making it a hearty side for soups, chili, or weekend brunch.

1 hr 15 min 14 slices 215 cal

Ingredients

  • 6 bacon strips, cooked crisp and chopped
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup brown sugar, packed
  • 12 ounces beer (amber ale or lager), room temperature
  • 1/3 cup maple syrup
  • 4 tablespoons unsalted butter, melted

Method

  1. 1

    Preheat the oven to 375°F and grease a 9x5-inch loaf pan.

  2. 2

    Cook the bacon in a skillet over medium heat until crisp, about 8 minutes, then transfer to a paper towel-lined plate and chop once cool.

  3. 3

    In a large bowl, whisk together the flour, baking powder, salt, and brown sugar.

  4. 4

    Pour in the beer and maple syrup, stirring just until the dry ingredients are moistened and no large pockets of flour remain.

  5. 5

    Fold in the chopped bacon, distributing it evenly through the batter.

  6. 6

    Spread the batter into the prepared loaf pan and smooth the top with a spatula.

  7. 7

    Drizzle 2 tablespoons of the melted butter evenly over the top of the batter.

  8. 8

    Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes.

  9. 9

    Remove the loaf from the oven and brush the remaining 2 tablespoons melted butter over the crust.

  10. 10

    Cool the bread in the pan for 10 minutes, then turn out onto a wire rack to cool at least 20 minutes before slicing.