Honey Beer Bread

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Every time we throw a party, it seems that leftover beer is always left as a little thank-you gift in our kitchen.  Which would be a delightful little surprise — except that (as I’ve mentioned before), my roomie and I are not beer-drinkers.  I’ve just never gotten into the taste+carbonation, and she’s an uber-serious runner and pretty much always sticks to water.  So day after day this month, we’ve walked by this nice little 6-pack from a favorite local brewery, wondering what will become of it.

And then one day, we were both in the kitchen talking about what we were planning to cook the next day, and the answer was the same (surprise!) — beer bread!  :)  Ah, the fun of living with another baker.  So sure enough, our house has been filled with the unbelievable smell of freshly-baked bread this month.  Maybe not what our friends intended…but I’m all for it!

We all ended up loving this recipe as well.  The buttery, honey-wheat goodness is absolutely delicious — especially fresh from the oven.  And the batter literally takes less than 5 minutes to prepare.  What could be more simple??

So to all of you beer-drinkers and/or beer-bakers out there, I say….bring on the bread!!!  :)


Honey Beer Bread

You will love this sweet, delicious (and easy!) beer bread! Detailed recipe and photographs included.


  • 3 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. honey or agave nectar
  • 1 bottle (12 ounces) beer
  • 4 Tbsp. (half stick) butter, melted (**You can double this if you'd like**)


Preheat the oven to 350 degrees F. Grease a 9x 5x 3-inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. (Use a pastry brush to spread it around if you'd like.)

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.

Ali's Tip:

If you're a big fan of beer-cheese bread, add a cup or so of cheddar (or your favorite cheese) into the batter to give it the queso-kick.  :)

Recipe adapted from Ezra Pound Cake http://www.ezrapoundcake.com/archives/4527

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


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  1. Sarah — October 15, 2013 @ 6:58 pm (#)

    I made this tonight for the second time! I made it as muffins and it made 10 great big impressive muffins and baked up in about 20-25 minutes. I have found it freezes great! A great go-to recipe! I love that you can use what you have and spice it up different ways! So delicious!!

  2. Michele — October 23, 2013 @ 12:32 pm (#)

    I am wondering if yeast should be added to this beer bread recipe.

    • Carly — November 2nd, 2013 @ 12:27 pm

      Beer has yeast in it. That’s why you make it with beer and not yeast.

      • David M — February 15th, 2014 @ 11:00 am

        Beer does not necessarily have yeast in it. Many beers are filtered and pasteurized before bottling. Only if you are using a bottle conditioned or unfiltered beer would there be yeast. Even then it is a different variety of yeast and I suspect would not have much affect on the leavening of a bread.

    • Julie — November 13th, 2013 @ 9:58 am

      No, there’s yeast in the beer… and you can use self rising flour. I make this all the time. Self rising flour works best I think

  3. Carly — November 2, 2013 @ 12:30 pm (#)

    I’m in college so I made it with a Bud light and it still turned out really well. Hopefully next time I can snag a more flavorful beer to amp up the flavor, but otherwise I GREAT recipe.

  4. Cassi — January 20, 2014 @ 7:21 pm (#)

    Madethis tonight with cinnamon raw honey. TO DIE FOR

  5. Louisa — January 22, 2014 @ 3:31 pm (#)

    Amazing! I add some mature white cheddar cheese, diced red onion and a small bit of garlic and some italian herbs, such a beautiful mix!

  6. Pam — February 3, 2014 @ 4:29 pm (#)

    I’ve made beer bread off and on for years. Love the yeast bread taste without having to wait for the yeast!!!!
    Here is another use for this old stand-by recipe: add a bit more flour (white or whole wheat) and knead into a not so sticky dough. Press into a cake pan and top with pizza sauces and toppings. Bake as usual.

    Very good!

    I agree with many other’s, a stronger flavored beer adds a more yeasty and flavored taste variety.

  7. Christina — February 6, 2014 @ 7:02 pm (#)

    Made this tonight and loved everything about it….it tasted wonderful, sliced perfectly and came out of the pan clean. I used a Blue Moon beer and it was perfect – just enough to know it was beer bread but not overbearing. Tonight I served it with a steaming bowl of soup but would be great with chili or cut into chunks and served with spinach dip. Thanks for posting!!

  8. Yvonne (Bread Fun) — March 21, 2014 @ 6:04 am (#)

    Great site. Love your Honey Beer Bread Recipe and you site. I will try this and will get back to you and let you know how I love it. Awesome Site!!!!!

  9. Adam — April 22, 2014 @ 3:50 pm (#)

    Thank you. I will incorporate a full stick when making this, though ‘sacrificing’ a perfectly drinkable beer for its sake I expect may be problematic. I have less a problem with wine; I’m a mutt of Scot and Irish descent and prefer grain to the grape.

  10. Patti — June 21, 2014 @ 9:31 am (#)

    Pinned and stumbled AND printed out the recipe!

  11. Mayra — June 29, 2014 @ 7:22 am (#)

    Great recipe!
    Subbed 1/3 of the ap flour for oat flour, just because.
    Easy to make, and delicious!
    Thank you so much for sharing this recipe :)

  12. Jennifer — July 11, 2014 @ 2:44 am (#)

    Wow! Looking delicious! Thanks for sharing this recipe. I would like to try this cake on coming weekend.

  13. Haley — August 10, 2014 @ 7:02 pm (#)

    LOVED this! Have made it several times and it has always come out great- flavorful, tender and crusty on the outside. Super easy to make too!

  14. Jackie — October 11, 2014 @ 7:35 am (#)

    Where did the recipe go? I have a bad habit of making something, enjoying it and not printing the recipe. Could you email it to me? Thanks!!

    • Ali — October 11th, 2014 @ 11:09 am

      Hi Jackie,

      So sorry — the program on the site that shows the recipes was temporarily not working yesterday during our redesign. The recipe is there now though! Thanks for your understanding.

  15. Gina — January 4, 2015 @ 6:26 pm (#)

    Bless you for sharing this wonderful recipe.  It is by far THE BEST beer bread ever.  The boxed mixes don’t compare.  This is such a hit with everyone.  Thank you.

  16. Edie — July 29, 2015 @ 6:19 pm (#)

    I made this bread tonight, my kitchen smell wonderful!  we love it.

    • Hayley @ Gimme Some Oven — July 30th, 2015 @ 2:15 pm

      That’s wonderful Edie, we’re happy you guys liked it! :)

  17. Jen — August 6, 2015 @ 9:01 pm (#)

    AWESOME recipe!! I love making this with Woodchuck, a little extra sugar, and some cinnamon :) 

    • Hayley @ Gimme Some Oven — August 7th, 2015 @ 5:20 pm

      Thanks Jen, and oh my goodness that sounds amazing! We hope you enjoy! :)

  18. Erica D — September 26, 2015 @ 8:03 pm (#)

    I must say that I have used this recipe many times since finding it on Pinterest. It’s a great recipe, great tasting recipe, and great excuse to buy a couple of extra beers. I made it one time with a specialty honey beer that I found during the fall season last year, and now I want to try some of the other seasonal beers – you know – for the recipe :-D Thank you for sharing this! 

    • Hayley @ Gimme Some Oven — September 28th, 2015 @ 9:56 am

      Thanks Erica, we’re so happy you like it! And that honey beer sounds amazing!

    • Ali — November 4th, 2015 @ 4:29 pm

      I love this recipe with so many different kinds of beers, so feel free to keep experimenting! :) I love it!

  19. Marie — November 5, 2015 @ 7:42 pm (#)

    Alice, I have used non-alcoholic beer and it turned out wonderful

  20. Trish Allin — November 11, 2015 @ 12:23 pm (#)

    Thanks for the recipe for the Honey Beer Bread. It’s delicious. For flours, I used a combination of whole wheat, oat and almond. Instead of butter, I just oiled the bottom of the pan and didn’t use any other butter or oil and I used de alcoholized beer and honey. The texture is very nice, a bit crispy on the outside and soft on the inside.  Baking time was about 45-50 minutes. I have made this recipe in the past but have revived it again. I sent the recipe to my brother and he’s going to make it tomorrow.

    • Hayley @ Gimme Some Oven — November 11th, 2015 @ 3:06 pm

      You’re very welcome Trish, we’re glad you enjoyed it! Thanks for sharing the flours you used – sounds like a great combo! :)

  21. Laury Miller — November 22, 2015 @ 12:55 pm (#)

    Made the bread as written, using Coors Light, and honey (not agave.)  It’s fantastic!  I baked it in a ceramic bread pan.  
    We ate it with beef stew.    If you’ve not made bread before this would be a great recipe to begin with.  I can also see how it can be a versatile recipe too.  This recipe is a keeper. 

    • Hayley @ Gimme Some Oven — November 23rd, 2015 @ 1:11 pm

      Thanks for sharing Laury, we’re happy you liked it! :)

  22. Alexia — December 19, 2015 @ 9:04 am (#)

    Have used this recipe more than a dozen times and it’s A-MAZ-ING!!!  Thank you so much for posting it!

    • Hayley @ Gimme Some Oven — December 19th, 2015 @ 5:32 pm

      Thanks Alexia, we’re so happy you love it! :D

  23. Michelle Hartman — April 7, 2016 @ 11:59 am (#)

    Thank you.  I really enjoy your recipes and blog.  I used to purchase pampered chef pre-mix (some reason  I have an apprehension to liquid sticky mess).  For honey & sugar I substitute honey powder.  It’s all natural and can be found in the Asian section.  It works wonderfully just have to play with amount.  If a 1/4 cup of sugar is required I usually add just under.  Thank you, just wanted to pass along.

    • Hayley @ Gimme Some Oven — April 9th, 2016 @ 9:25 am

      Thanks for your feedback Michelle, and we’re glad to hear you’re a fan of the blog!

  24. Trish — July 2, 2016 @ 1:32 pm (#)

    I have made this a number of times but the last time it turned out the best. My husband gave me a new loaf pan and it’s a longer but thinner one. It’s better than any other loaf pan I’ve used. The first couple times I used regular beer but now I use de-alcoholized beer and the loaf turns out the same-delicious.

    • Hayley @ Gimme Some Oven — July 5th, 2016 @ 9:44 pm

      That’s great to hear Trish! We’re so glad you enjoy the recipe!

  25. Trish — July 2, 2016 @ 1:33 pm (#)

    I like the idea that Sarah had of making big muffins with it. Thanks Sarah.

  26. Trish — July 2, 2016 @ 3:43 pm (#)

    I posted two previous comments about the honey beer bread. I just now remembered that I used half whole wheat flour and half almond flour. I made the almond flour myself from almond meal that’s leftover from making almond milk. So, I think this is why the loaf was not as dense as when I use all whole wheat flour. I do prefer it this way.

    I am now going to look to see if you have a garlic herb beer bread.


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