Beer Quick Bread

While sourdough is most often associated with miners, quick breads were a staple in the Roaring Fork Valley, due to the altitude and ranching influence (favored by busy farm wives and tired cowboys). In honor of the Aspen Brewing Company—the Historic Pub Tour’s newest stop—this is an adaptation of a 19th century classic.
By | January 12, 2016


Makes one 9x5x3 loaf.

1. Preheat oven to 375°. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
2. Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

Recipe adapted from New Tastes from Texas by Stephan Pyles, (Clarkson Potter)

Related Stories & Recipes

A Buzzy Tour of Aspen's Historic Saloons

“Here’s to educational drinking,” says Mike Monroney, clinking his glass against mine. Monroney, a longtime local, is a history coach and community trainer for the Aspen Historical Society, is the lea...


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1 teaspoon Kosher salt
  • 1 bottle (12 ounces) beer, room temperature (try Aspen Brewing Company’s Brown Bear Ale or This Season’s Blonde)
  • ¼ cup unsalted butter, melted
Build your own subscription bundle.
Pick 3 regions for $60