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One Bowl Chocolate Chip Beer Bread

One Bowl Chocolate Chip Beer Bread

One Bowl Chocolate Chip Beer Bread, in your oven in five minutes, in your face in one hour!

One Bowl Chocolate Chip Beer Bread

Fall baking isn’t as much about the food as it is about the fact that we can turn the oven on again. Just days ago, it seems, we were all googling "no-cook dinners" and hoping the triple-digit heat would pass soon.

Then, as if overnight, the weather calmed, we awoke to rain on a garden that still held the last gasps of summer produce, and we’re again free to wear sweaters and pull on the wellies.

Let us bake again, slow down for a second as out lives orient to the pulse of this part of the year. Just slow down, take a day away from the obligation we force on ourselves and just be.

Just a reminder that the world will still be there when you rejoin, that it’ll be fine without you for a bit, and making something just because you want to has a way of healing the chips that the daily grind works into your soul.

A day in the kitchen, an audiobook and the smell of things baking in the oven has a way of calming a storm inside us, bringing calmer waters and even has the added bonus of warm baked goods to give as a peace offering to those in our lives that love us even when we’re difficult.


One Bowl Chocolate Chip Beer Bread

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 1 loaf


  • 3 ½ 420g cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup 150g sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 cup 240g full-fat sour cream
  • 2 tablespoons 30g vegetable oil
  • ¾ cup 6oz beer (wheat beer, brown ale, nothing hoppy)
  • 4 ounces dark chocolate chips


  • Preheat the oven to 350°F.
  • In a large bowl stir together the flour, baking soda, baking powder, salt and sugar.
  • Make a well in the dry ingredients, add the eggs, vanilla, sour cream, oil, and beer. Stir to combine.
  • Stir in the chocolate chips.
  • Pour into a large (10x5) loaf pan that has been sprayed with cooking spray or greased with butter.
  • Bake until the top has puffed and turned golden brown, about 55 minutes.
  • Allow to cool, remove from pan, slice and serve.

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Jason Harty September 18, 2018 um 4:10 pm

How about using a chocolate stout?


Jackie September 18, 2018 um 5:03 pm

That would work! Just be aware that the bread will turn brown, if that doesn’t bother you, then it’s fine.


Shelly September 19, 2018 um 4:45 am

Looks and sounds delish. Thank you for the recipe. Wondering if you have a sour cream pound cake recipe or if not one you’d recommend?


Jack Smith September 20, 2018 um 2:33 am

Just whipped up a gluten-free version (almond flour) and added mini sea salt caramels. Thanks for a really easy adaptable recipe! Yummo!!


Talisha September 26, 2018 um 7:31 am

How do you serve this? And what with? Thanks.


Jackie September 26, 2018 um 9:24 am

You can serve it however you’d like. Afternoon snack, breakfast treat, late night with beer and Netflix. It’s versatile.


Dennese April 3, 2020 um 2:54 pm

Can it be baked in a Bundt pan


Jackie April 3, 2020 um 3:42 pm

It can but I’m not sure if it’s enough batter to fill the bundt pan so it may be a little short.


Dennese April 3, 2020 um 4:18 pm

Thank you, maybe double the recipe


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