Harpoon Beer Bread
By: Carly Hagins, Design Team Published:
There’s nothing like welcoming a group of friends into your home to share a meal. And there’s nothing, in my experience, that will keep them wanting to come back more than warm, fresh bread right out of the oven (a fridge full of Harpoon is pretty compelling too, of course!)
My mom introduced me to this simple and delicious recipe a few years ago; it’s dense and flavorful, with subtle variations depending on the type of beer you use. Darker beers (like Harpoon Boston Irish Stout) will yield sweeter bread while lighter beers (like UFO White) will result in milder loaves. My go-to choice is always Harpoon IPA.
Like our beers, this beer bread is best when shared with friends.
Harpoon IPA Beer Bread
- 3 cups self-rising flour - If you don’t have self-rising flour on hand, you can simply whisk together 3 cups of all-purpose flour, 3 ¾ tsp. of baking powder, and ¾ tsp. salt
- 3 tbsp. granulated sugar
- 12 oz. Harpoon IPA, at room temperature (opened right before using)
- Preheat the oven to 350 degrees F.
- Line a 9"x5" loaf pan with parchment paper. Set aside.
- Whisk flour and sugar in a large mixing bowl.
- Add beer and stir with wooden spoon until all combined.
- Transfer the batter into prepared pan.
- Bake for 60 minutes, or until toothpick comes out clean
- Cool completely before slicing and enjoy!