This easy honey beer bread recipe has no kneading, no proofing, and won’t leave you looking like you had a flour fight in your kitchen. Just mix, bake, and try not to eat half the loaf while it’s still warm. The aroma alone is enough to make your neighbors invent a reason to knock on your door.
Honey beer bread is a modern take on quick bread, made with simple pantry staples and the clever use of beer as both the liquid and the flavor. It’s not a family heirloom recipe, and you won’t be handing it down to the grandkids. But don’t be surprised if they ask for the recipe!
It’s the kind of quick bread recipe you’ll come back to again and again. And not just because it gives you an excuse to open a beer before noon.
The crust bakes up golden and buttery, while the inside stays soft with a tender, slightly chewy texture.
It’s quick to make, wildly forgiving, and tastes like it required way more effort.
I love serving honey beer bread with a big bowl of chili. And it’s the perfect accompaniment for a bowl of soup, especially when you’re serving something rich and cozy like my easy hamburger soup.
Ingredients For Honey Beer Bread
Gather the ingredients needed to make our Honey Beer Bread recipe. Culinary professionals call this the Mise en Place, which means “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
Can I Change Up the Recipe?
Absolutely. This is one of those easy bread recipes that leaves plenty of room to play around without breaking anything.
We made the recipe with all-purpose flour. If you’re using self-rising flour instead, just skip the baking powder and salt.
Want more depth? Go with a brown ale or dark beer. Lighter beers keep things soft and slightly sweet.
For a little kick, brush the top with butter and hit it with sea salt or red pepper flakes before baking.
How to Make Honey Beer Bread
Follow along with my simple step-by-step instructions to learn how to make honey beer bread in your home kitchen.
- Preheat oven. Heat oven to 350°F.
- Liberally grease a 9×5-inch loaf pan with butter. Be generous, no one’s ever complained about too much butter.
- Add the all-purpose flour, baking powder, and table salt to a large bowl.
- Whisk to combine.
- Warm the honey slightly so it pours more easily. Slowly pour the beer and honey into the flour mixture.
- Stir until well combined.
- Pour half of the melted butter into the bottom of a 9×5-inch bread pan. Tilt the pan to coat the bottom.
- Pour the batter into the prepared pan and use a rubber spatula to spread it out in an even layer.
- Brush the remaining melted butter over the top of the batter.
- Place the pan on the center rack of the preheated oven and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and place it on a wire baking rack to cool for 10 minutes. Slice it up and serve warm, preferably with more butter. Or honey. Or both.
Whether you’re grabbing a breakfast sandwich on your way out the door or passing plates around a packed table, our honey beer bread fits right in with any meal at any time.
One bite in and the second slice just kind of… appears. You’ll be cutting the third while denying any involvement.
To store the honey beer bread, wait until it’s completely cooled, then wrap it tightly in plastic wrap or keep it in an airtight container. It’ll stay fresh at room temperature for up to 3 days. It can be kept frozen for 2-3 months. Let it thaw at room temperature before slicing.
For that just-baked feel, warm a slice in the microwave for 10 to 15 seconds. It’s quick, easy, and you won’t end up with accidental toast.
You can also freeze the loaf.
Recipe FAQ’s
You can use your favorite beer here, but the flavor will change depending on the type of beer you pick. The darker the beer, the more savory the bread.
Absolutely. Add a little extra honey or even a tablespoon of maple syrup for a sweeter loaf. It leans more toward a sweet bread without becoming dessert.
This usually comes down to mixing or baking time. If you overmix the wet ingredients, the texture can get heavy. For the best moist crumbs, stir just until combined, and always check the loaf is done by testing the center with a toothpick.
More Recipes You’ll Love!
Honey Beer Bread
Equipment
- loaf pan
Ingredients
- 2 tablespoon unsalted butter -to grease the loaf pan
- 3 cups all-purpose flour -spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon table salt
- ¼ cup honey -warm
- 12 oz beer
- 2 tablespoon unsalted butter -melted
Instructions
- Preheat oven. Heat oven to 350°F.
- Liberally grease a 9×5 inch loaf pan with butter.
- Add the all-purpose flour, baking powder, and table salt to a large bowl. Whisk to combine.
- Slowly pour the beer and honey into the flour mixture, and stir until combined.
- Pour half of the melted butter into the bottom of a 9×5-inch bread pan. Tilt the pan to coat the bottom.
- Pour the batter into the prepared pan and use a rubber spatula to spread it out in an even layer.
- Brush the remainder of the melted butter over the top of the batter.
- Place the pan on the center rack of the preheated oven and bake for 40 to 50 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the pan from the oven and place it on a wire baking rack to cool for 10 minutes.
- Slice and serve warm with butter.
Debi says
I very much appreciate that you now put names of the ingredients on the picture of ingredients for us. I admit I did spend some time trying to figure out what some of the pics were. Was especially hard when there were 5 or 6 small bowls of something white lol
Chef Dennis Littley says
I’m sorry I didn’t do it sooner, I’ll try and go back when I have time and add them to more of my recipes.