This Cowboy Butter Beer Bread takes my classic Cowboy Butter and melts it right over a tender, no-yeast beer bread loaf. The result? A crispy, buttery crust with a soft, savory crumb that’s impossible to stop slicing into. Each bite is impossible to resist, and I kept going back for ‘one more slice’. It’s like the best of two fan favorites, my beer bread and my cowboy butter swim biscuits, baked into one easy quick bread! I tested this with a few different beers, and a light lager gave the softest crumb while a pale ale brought more flavor. Both were delicious, so use the one you’d actually drink!

Cowboy Butter Beer Bread in a white pan on a wooden table from overhead.

What Is Cowboy Butter?

Cowboy butter is basically butter that I turned up a notch. It is loaded with herbs, spices, and just a little kick from cayenne and crushed red pepper flakes. Use it as a dip, a spread, or pretty much anything that needs a burst of buttery, flavorful goodness. Some call it compound butter, but I just call it irresistible 😜. But seriously, once you try it, you will want to check out all of my cowboy butter recipes for more delicious ways to use it!

Loaf of Cowboy Butter Beer Bread on a wooden table with cowboy butter.

Ingredients & Substitutions

Flour: I used all-purpose flour in this recipe. It keeps the bread soft and fluffy without getting too heavy. Then, the baking powder mixed in there helps it rise just right, so each slice is light and ready to soak up all that buttery goodness.
Seasonings: A little kosher salt and garlic powder go a long way. The salt brings out all the buttery flavor, and the garlic adds a subtle savory kick, just enough to make every bite even more delicious.
Beer: Grab your favorite beer for this one! I like using a standard lager or pale ale, the kind you’d actually drink, because it adds flavor without being too bitter. The bubbles help the bread rise and give it a light, airy texture. Just make sure it’s at room temperature so it mixes easily with the flour.
Cowboy Butter: I have to say my beer bread is super delicious as-is, but with the added cowboy butter that is baked and melted over the top, it brings the flavor to a whole new level of greatness! Top the bread with cold butter so it melts slowly while baking, giving you a crispy, golden crust and a soft, buttery inside.

Tested Tip: I topped one loaf with room-temperature cowboy butter and another with cold slices. The cold version melted slower, creating a crispier crust and richer flavor pockets.

Raw batter with Cowboy Butter coins on it on a wooden table from overhead.

How To Know When It’s Done

Golden brown top with bubbling butter edges.
Toothpick inserted in center comes out with just a few crumbs (no wet batter).
Internal temp ~200°F.
Let rest 5-10 minutes before slicing. It stays softer and less crumbly that way.

It reminds me of my Butter Swim Biscuits. Let the loaf rest for a few minutes before slicing so every bite stays soft and flavorful.

Close up of a loaf of Cowboy Butter Beer Bread that has been cut into.

FAQs

Why is my beer bread dense?
Usually from overmixing or using flat/old beer. Stir batter gently just until flour disappears. The batter should be thick and sticky.

Does beer bread taste like beer?
Not really! Most alcohol bakes off. You’ll get a subtle malty flavor that enhances the bread, but the cowboy butter topping takes the spotlight.

Can I add mix-ins?
Yes! Shredded cheese, a handful of chives, or even crisp bacon bits work great. Just fold them in gently so you don’t overmix.

Storage & Freezing For Cowboy Butter Beer Bread

Room Temp: Wrap tightly; keeps up to 2 days.
Fridge: Store up to 1 week (can dry slightly). Warm before serving.
Freeze: Wrap cooled loaf in plastic and foil; freeze up to 3 months. Thaw at room temp, then reheat slices in oven for melty cowboy butter goodness.

5 from 1 vote

Cowboy Butter Beer Bread

Prep Time 10

Cook Time 40

Total Time 50

Cowboy Butter Beer Bread is the perfect quick bread. Soft, golden, and topped with irresistible cowboy butter!

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Ingredients

▢ 3 cups (330 g) all-purpose flour
▢ 1 tablespoon baking powder
▢ 2 teaspoons kosher salt
▢ ½ teaspoon garlic powder
▢ 1 can or bottle (12 ounces) beer, room temperature
▢ ½ cup (113 g) cowboy butter, cold

Instructions

Preheat the oven to 375°F. Spray a 9×5-inch loaf pan with baking spray.
In a large mixing bowl, combine the flour, baking powder, kosher salt, and garlic powder. Whisk together to evenly distribute the dry ingredients.
Pour in the beer and stir until all the ingredients are just combined and no dry flour remains. The batter will be thick and sticky.
Spoon the batter into your prepared loaf pan and spread it out evenly using a spatula.
Cut the cold cowboy butter into tablespoon-sized slices and place them evenly over the top of the batter.
Bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few crumbs, but no wet batter. Near the end of baking, you should see about ½ inch of melted butter bubbling around the edges.
Let the bread rest in the pan on the counter for 5 to 10 minutes. This allows the butter to soak back into the loaf for extra flavor and moisture.
Carefully remove the bread from the pan and let it cool slightly before slicing.
Serve warm for the most flavor.