This maple parmesan beer bread requires no yeast or rising and you get delicious bread at home in an hour.

Wednesday night, I’m driving home from dinner with Brandy (who forced me to try her beef tongue appetizer and then 2 seconds later after I had choked it down proclaimed “I can see the taste buds!” as she cut it into pieces on her plate. Barf.) and thinking about how I really want to make this beer bread the next day. I run through the ingredients in my head and I have everything except…the beer. I’m tempted to just drive home and run out to the store the following day because it’s late and I’m tired but I tell myself “no, you’ll regret that later” (do internal dialogues with yourself get quotations in writing? Whatever.) So I pull into a gas station mini-mart.

It’s 11:04pm, I’ve been up since 5:30am, my eyeliner is smudged, my hair is starting to grease to my head, my clothes are a wrinkled mess and I walk straight to the beer cooler.

Maple parmesan beer bread

And then I actually wondered why the cashier stared at me like I had 5 heads when I went to pay and didn’t automatically hand over my ID. Oh, you want ID? I can’t imagine why when I look like I just got run over by a truck and am purchasing one sole 40oz. bottle of beer at 11 o’clock at night.

I drove home for the next 10 minutes practicing what I’d say to a cop if I got pulled over and asked what was in that brown paper bag on the passenger seat. “Oh, this officer? That’s just a 40oz. bottle of Sam Adams. It’s for a recipe. I’m making beer bread tomorrow!” Totally believable.

Parmesan beer bread

Luckily, no traffic stops ensued. Mr. Adams and I made it home safely.

Maple parmesan bread

Beer bread is just awesome in so many ways.

1. Beer.

2. No yeast and rising required.

3. Your kitchen smells like a combo of a bakery + brewery while it’s baking.

Parmesan beer bread with maple syrup

This one is part sweet (but just barely), part salty (but just barely) and oh, so good with some softened butter and honey or even dipped into a nice big pot of chili. Your call. Just make sure you have your bottle of beer before 11pm the night before.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
No ratings yet

Maple Parmesan Beer Bread

Servings: 10 servings
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
This maple parmesan beer bread requires no yeast or rising and you get delicious bread at home in an hour.


  • 2 cups whole wheat pastry flour
  • 1 cup spelt flour
  • 1 tablespoon baking powder
  • 3/4 tablespoon kosher salt
  • 1/4 cup maple syrup
  • 12 oz. dark beer
  • 3/4 cup grated parmesan cheese, divided
  • 1 tablespoon melted butter


  • Preheat oven to 350 degrees and grease a loaf pan.
  • Combine flours, baking powder and salt in a large bowl.
  • Add maple syrup and beer and mix until combined.
  • Fold in 1/2 cup of the parmesan cheese.
  • Scoop batter into loaf pan.
  • Top the batter with the remaining 1/4 cup of parmesan and drizzle the melted butter over top.
  • Bake for 40-45 minutes until starting to brown on top and fully cooked.
  • Let cool in the pan for about 10 minutes before removing.
  • Best served warm with some butter + honey or maple syrup.


You could use all whole wheat pastry flour in place of the spelt. Or substitute regular all purpose flour. Adapted from Cookie Monster Cooking


Serving: 1SERVINGCalories: 208kcalCarbohydrates: 34gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.05gCholesterol: 10mgSodium: 794mgPotassium: 129mgFiber: 4gSugar: 5gVitamin A: 102IUCalcium: 156mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This sounds fantastic! And thanks for braving the store with greasy hair and smudged eyeliner. Quite the sacrifice!

  2. This looks divine. I love that it’s whole-wheat but still has a touch of beer, Parmesan and maple syrup. I bet this tastes out of this world– just pinned :)

  3. Hahaha you loved that beef tongue! :) The bread looks great and I might just have to come over and steal a slice! P.S. I saw you that night, you looked totally cute and put together!

  4. Looks delish!! And I’m pretending I’m at your house while it’s cooking enjoying those bakery/brewery smells :) I love using beer in my pizza crust, so it’s hard to believe I’ve never made actual beer BREAD with it!! Hopefully soon…

  5. I don’t drink beer but I love baking with it. The smells are awesome and they make all baked goods super moist and delicious.

  6. This looks great! I’m always intrigued to try and make bread but have worked with yeast before and really stuffed it up. Loving the fact that this bread is yeast free and love the look of the texture.

  7. I like the combination of maple syrup and beer. Never thought of that, but I’m intrigued enough to give this a try!