Kombucha Bread

Originally a beer bread recipe, this was easy to translate into a tea foodie dish by swapping the beer for kombucha. The recipe itself could not be any easier to make. And the result is a sweet, addictive quick bread that’s even better served with a little honey butter.

kombucha bread

Kombucha is made by adding live bacteria and yeast to water, tea and sugar, and then allowing the mixture to ferment. It’s the combination of antioxidant-rich tea and probiotics that has kombucha being promoted one of the newest healthy elixir drinks on the market.

There are all kinds of bottled kombucha teas on the grocery store shelves these days (at least in Denver, Colorado, there are). One of my favorite local brands is High Country Kombucha. Their Ginger flavor is my go-to hangover cure. (Seriously, try it.) For this recipe, I used their Wild Root flavor, with sarsaparilla root, licorice root, star anise and vanilla bean. I think just a hint of the spice flavor came through in the finished bread, but you could just as easily use a plain, unflavored kombucha and end up with an equally delicious loaf.

Happy cooking and sipping!

P.S. I baked this batch of bread at 10,000 feet above sea level. When baked at a lower altitude, the bread will rise a bit more to give the loaf a slight dome shape.

Kombucha Bread

Adapted by Suzanne Klein, Tea Foodie from a beer bread recipe by Upslope Brewing Company.

Makes 1 loaf


3 cups self-rising flour*

½ cup sugar

1 16-ounce bottle of kombucha tea

¼ cup butter, melted

* You can buy a self-rising flour at the store or you can make your own: For every 1 cup of all-purpose flour, add 1 ¼ teaspoons baking powder and ¼ teaspoon salt.


1. Preheat the oven to 350 degrees and lightly grease a 9×5-inch loaf pan.

2. Stir everything except the melted butter together in a large bowl, until just combined. Transfer the dough mixture to the loaf pan, and bake for 45 minutes.

3. Remove the bread from the oven, and carefully pour the melted butter over the top of the loaf. Return the bread to the oven for 10 more minutes.

4. Remove the bread from the oven, and allow to it to cool in the pan for about 5 minutes. Then remove the bread from the pan, place it on a cooling rack, and serve while it’s still warm. (Tip: It tastes great with a little honey butter.)


  • Try different flavored kombucha teas to see if they give a different taste to the bread.
  • Add some spice to the dry ingredients, like cinnamon, nutmeg or cardamom.
  • Swap the kombucha for 1 can or bottle of your favorite pale ale beer.

8 Comments Add yours

  1. This bread was so delicious with the honey butter! I will definitely add this to my recipe collection!

    1. Tea Foodie [by Zanitea] says:

      Thanks, Carrie! I have a feeling this will be in the rotation over the holidays.

    1. Tea Foodie [by Zanitea] says:

      I love your adaption, very cool!

  2. Laura Rhodes says:

    Thank you so much for this recipe!

    1. Tea Foodie [by Zanitea] says:

      You are welcome, Laura! Hope you enjoyed it if you made it.

  3. Lola says:

    Can you make gluten-free bread with this recipe? Thank you, Lola

    1. Tea Foodie [by Zanitea] says:

      Hi Lola – I haven’t tried making this gluten-free yet but I imagine you could just substitute a gluten-free flour for the all purpose flour and follow the instructions for making your own self-rising flour.

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