Honey Beer Bread

November 19, 2009 by Ali

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

Prep Time: 10 minutes

Cook Time: 60 minutes

Yield: 1 loaf


  • 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.

Recipe adapted from Ezra Pound Cake

(c) 2013 Gimme Some Oven. All rights reserved.

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. :)

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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250 thoughts on “Honey Beer Bread

  1. 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!

    - Haley

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

    - Jennifer

  3. 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 :)

    - Mayra

  4. Pinned and stumbled AND printed out the recipe!

    - Patti

  5. 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.

    - Adam

  6. 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!!!!!

    - Yvonne (Bread Fun)

  7. 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!!

    - Christina

  8. 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.

    - Pam

  9. 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!

    - Louisa

  10. Madethis tonight with cinnamon raw honey. TO DIE FOR

    - Cassi

  11. 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.

    - Carly

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

    - Michele

    • 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

      - Julie

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

      - Carly

      • 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.

        - David M

  13. 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!!

    - Sarah

  14. I made this with Leinenkugel’s Sunset Wheat and added some Italian seasoning and sharp cheddar cheese. I also sprinkled some kosher salt on top before baking. Yum!

    - Mallory

    • I used the Honey Weiss for my sister. She loved it! I also use Magnolia’s Southern Pecan Ale. It gives the bread a nutty flavor.

      - Rhonda

  15. Why don’t you make your recipes printable?
    Unless I learn differently I will not visit this site again!

    - Ev Ivy

    • You will be able to print these out by using your tool section located in the upper right hand corner of your computer, and you can use your own print from the computer.

      - Michele

    • Alternatively, right clicking the page and saving it as an html file works.

      - theinternetguru

    • You can always highlight the recipe and then copy and paste into word. It takes less than a minute. That’s what I usually do when I can’t print a recipe :)

      - Tabitha

    • You know you can copy and paste it into a document program or even into an email draft and then print it…

      - JB

    • Ummmm…Ev Ivy…on normal computers, you can copy a recipe and paste it onto a Word or Pages document and print that. But with an attitude like yours, I wouldn’t want you to visit this site again! (I am not affiliated with this blog, but I wish I was so I could’ve deleted her post!)

      - Dorean

  16. Just made it with Killian’s Irish stout. The bread was a little dense for me, but I did use mostly whole wheat flour, so that might be on me. I think next time I will add more honey in with the melted butter :) But this is by far the easiest bread I have ever made.

    - Sarah

  17. Beer bread is amazing. this is my first time using this recipe. my bread is in the oven with extra cheddar! hehe. i used plain ol budweiser and greased the glass pans with crisco shortening. i think that is the key for preventing them from sticking because if you use butter to grease the pans, the solids in the butter will make it an easier surface to cling on. i can tell these are going to be delicious, but on the recipe it calls the finished product before baking, a batter. it confused me because i wasnt sure what my “batter” was supposed to look like. it was almost as dry as regular bread dough, but still a little sticky…..is that how its supposed to be? i just remember beer bread having a more wet consistancy? anyways….i used the extra butter and its going to be delicious no matter what! thanks for the recipe

    - Michael

  18. This was delicious and SO EASY–my kind of recipe. I used Blue Moon. I’m going to add cheese + herbs in my next loaf. I bet this would be amazing paired with a creamy soup like broccoli cheddar. I think next time I make it as a “sweet” bread, I’m going to add extra honey, and maybe a tad more sugar. What’s a few more calories? :)

    - Merritt

  19. I just pulled a loaf of this out of the oven and…OMG…it is good! I used Redd’s Apple Ale and added a generous handful of Sargento’s Four-State Cheddar Blend because apples and cheddar cheese are perfect together! The only hitch was that the cheese caused the loaf to stick a bit to the bottom of the pan, even with all the butter….but that sliver of buttery cheesy goodness that remained stuck on the pan went straight between my lips and was it delish! I can’t wait until the loaf cools off and I can carve off a slice of this heavenly bread!

    - Adrienne

    • All you need to do is line the bottom of the loaf pan with a strip of parchment paper. When the loaf comes out, just slide a knife around to loosen the sides and the whole thing will pop right out. I do this with my weekly banana bread and it is so helpful! Thanks for the idea about cheese and apple ale ;)

      - Bek

  20. My first loaf is in the oven as I write this. I feel confident that my loaf will be yummalicious! I’ve read everyone’s reviews and appreciate all of the ideas about various herbs and types of beer. This recipe will be a keeper, I’ve no doubt. Bon Apetit!

    - Jessie Lusher

  21. I normally see recipes online, save them, and forget about them, but this one was so easy, I just had to try it. I found it using StumbleUpon last week and made a loaf yesterday using Corona. Before it as even cooled I had cut a three pieces. One for myself, one for my Mom and one for my Dad. My Mom immediately set to making a loaf and my boyfriend is going to make one this evening. This is so wonderfully quick and easy. It may become a naughty staple in my house.

    - Jennifer

  22. I make beer bread all the time. 3 cups self rising flour, 1can beer, 1/4 cup sugar. Spray pan with Pam, bake at 375 for about an hr. Half way through pour 1/4 cup melted butter over loaf. Never fails.

    - Cheri

  23. Is it possible to use non-alcoholic beer?

    - Alice

  24. I’ve made this bread a few times, but last night was my favorite variation! I used a vanilla stout from a local brewery, doubled the butter, and made some cinnamon honey butter to go with it. My entire family raved about it!

    - Kelly

  25. Made it and LOVED it! I altered the recipe just a tad but not much. I did melt the 4 Tablespoons of butter for the bottom of the pan and drizzled two Tablespoons of butter over the top of the bread which was perfect. I also drizzled some additional honey over the top of the bread before baking and added two teaspoons of freshly chopped Rosemary. The beer I used was Buffalo Bill’s Brewery Orange Blossom Cream Ale (You can find it at Total Wine and Cost Plus World Market). Thanks for the recipe, it was so simple and wonderful I will be making this one quite a bit.

    - Carol

  26. This is the best bread ever! It had become my go to bread! It’s great, you don’t have to let it rise or anything, just mix, throw in the oven and then every one will live you and ask you to make more! Thank you so much!

    - Tracy

  27. Fantastic recipe, which I found thru Pinterest. I used Blue Moon Belgian White, 6T butter, and forgot the salt. It came out perfect! Dense & moist, like a good beer bread, but a bit too buttery. Was a perfect accompaniment to ham & 15-bean soup. Definitely will make this again and again, especially after reading the comments about the herb additions. Thanks!

    - Mark

  28. My family is coming in from Texas and Maryland next weekend to my mother’s house. I’ve been assigned the job of making homemade chicken salad, which has celery, cilantro and grapes in it with a slightly sweet homemade salad dressing.

    Any suggestions on a beer and/or additional ingredients to add to this recipe to go with the chicken salad?

    Thanks in advance. Appreciate any suggestions.

    - Amelia

  29. OHMYGOODNESS. I quite literally just stumbled upon this recipe, and I made it with Shock Top’s Honeycrisp Apple Wheat beer, and, without a doubt, I’ll make this again before the week is out. This recipe is absolutely incredible, and the result is extraordinary. Thank you!

    - Dara

  30. How come some recipes can be added to my “recipe box” and some can’t? I’m trying to add this recipe but am unable to.

    - Kim

  31. I have made this bread numerous times and it is ALWAYS amazing! We use Shiner…as a Texan, it might as well be a pre-requisite. It is a rustic, yummy, buttery loaf of heaven.
    Love finding recipes that I can use over and over again.

    - Liz

  32. Finally! A bread even I can’t mess up! Just moved and wanted to make the place feel home-y, nothing does it better than bread…and this was so easy. I didn’t have honey on hand, so just added an extra 2 tablespoons of sugar, still wonderful. My son and I didn’t even wait for it to cool. I’m already thinking of tons of different things to add to it! Thanks!

    - Tami

  33. Just made 2 loaves…….YUMMY!!! I added Cooper Sharp cheese chunks to one loaf, wish it would cool off faster, it smells soooo good! Taste-testing one with cinnamon! YUM! Next time I make this, I’m going to add bacon bits, cheddar cheese….so many ways to variate it!! And this was so easy to make!

    - tina novak

  34. This was awful and bland!!

    - Stephanie

  35. Made this for dinner tonight and it was amazing. Used 1 stick of butter and only had ultra light tea and lemonade beer and it turned out FAB!! Pretty sure I could eat the whole load myself!!!!

    - Dana Goldston

  36. i found this recipe am. Since it is a friday in lent was making soups. my family is eating dinner and really love the bread. i used
    sharp cheddar and some garlic powder also. will try wheat flour and different herbs.

    - bev hutchinson

  37. Can you use any beer?

    - cindy

  38. Hi
    I just found your recipe today after making a version from another site that is very similar but doesn’t have honey in it. I used hard cider instead and added dried herbs, herbes de provence, rosemary and thyme, plus 1 cup shredded strong cheddar. I also dotted bits of butter on top of the loaf, nothing at the bottom. The recipe I was looking at recommended using parmesan and cheddar but I only had the cheddar. Anyway, mine looked like yours but with bits of oozy cheese in it and the herbs. It made delicious toast. Will try your version with the honey too, next time with beer. I also have some bottle of alcoholic ginger beer to use up so might give those a go as well. I am in the UK, but was raised in the US. I love to bake and think this would also make nice rolls.

    - Catherine

  39. I have been dying for beer bread since Trader Joe’s stopped selling their mix. I have a random bottle of Anchor Brewing Company’s Humming Ale just waiting to be baked into a lovely loaf of bready goodness with whole wheat or spelt flour. Needless to say, I will be making this recipe VERY SOON! :)

    - Jen

  40. I made this recipe last night to go with the brisket my husband smoked all day. I used Shiner bock beer and wheat flour. It was delicious!! Everyone loved it. I will definitely make this again considering it was the simplest bread recipe I’ve ever made.

    - Erica

  41. Does the beer need to be room temperature?

    - Felicia

  42. Fantastic texture to this bread! Nice crunch outside, soft inside. Unfortunately I used what a had, a 9% ale that I do not like. The taste was bitter and strong just like the beer. I know if I used a beer I like, I’d love the bread. So that’s on my soon-to-do list.

    - Angie

  43. Looking to give his as a gift. Would you recommend making it ahead of time? Also, what sort of condiments could you use with it?

    - Nazneen

  44. I just made this bread for the first time and I loved it! I didn’t have any white flour on hand so I used whole wheat and it was delicious. I’m thinking my next loaf I’m going to use Guinness :)

    - Sarah

  45. Just made this because I suddenly had the urge to bake bread for dinner and didn’t have time for a yeast bread. It’s so delicious and buttery! Great for a quick, warm treat on a cold day.

    - Heather

  46. New follower here :)
    I stumbled acroos your recipe for honey beer bread. I changed a few things but turned out great!

    I posted about it over on my blog


    xoxo Tara

    - Tara

  47. I’m bummed after all the great reviews… mine didn’t turn out great. Some of it was defnitely the beer. It’s too bitter and I could still taste it. I used Somethin’ Somethin’. But what I mainly tasted was flour. I had put extra honey in it too. The only thing that saved it was that I had some honey butter to use when it was finished. Most of it is going in the trash. :<

    - Valerie Baxter

  48. While drinking a rolling rock my friend decided it would taste amazing in beer bread (which I had previously never heard of) so thank you for this awesome recipe! We added dill in ours and it was delicious!

    - Marisa

  49. I have made this twice in the past week. it is amazing! SO easy you don’t need a bread machine. Just 5 min (if even) to prep & pop it in the oven. delicious!

    - delta

  50. Will this recipe work in a bread machine?

    - Kathryn

  51. Just made this and it was amazing! Modified it a bit, had some hunters extra dry cider that someone had left in our fridge and didn’t have my loaf pan so I used a large muffin tray. Had one straight out the oven, hot and buttery and so delicious!

    - Shanelle

  52. I’m making this tonight. This will turn the nasty blueberry beer I have into something tasty! (I’m hoping anyways).

    - Susan

  53. Thank you Ali so much for sharing this recipe. It was so delicious and
    easy to make. It is now officially my favorite bread to eat and make.
    My daughters and I made a batch to try which was immediately
    gobbled up. So we made 2 more to share.

    - Naomi

  54. Best beer bread…ever! The house smells amazing! Thanks for a great recipe.

    - Beth

  55. I made this bread today to perk up some leftover cheddar chowder. Boy, did it ever! The bread is so yummy – flavorful, moist, seriously buttery crust – it’s going in the general rotation.

    Happy New Year!

    - Violet

  56. Just took this out of the oven, and had a slice! Amazing. Thank you

    - Sharon

  57. I tried this tonight and it is delicious! And easy! I’m already planning to make it again and try cheese like you mentioned. Thanks much for the recipe.

    - Shanie

  58. I never usually comment on blog recipes but I just made this bread and it’s delish! This is going to be our breakfast for the next few days or however long it lasts. I used blue moon, and you could still smell the beer, but I wouldn’t say the bread had a bitter taste to it. We ate this with cheese/spreads/jam :). Thanks for the recipe!

    - Michelle

  59. I just made it, and i don’t know how it didn’t raise with baking powder + beer… But it is just sooooooooooo good !!! And it smells wonderful in my house right now

    - Setjay

  60. If I use a hard cider, do I need to add yeast?

    - Audra

  61. I made this over the weekend… twice! First try, I used an IPA (Double Take IPA to be exact). The consistency was great and overall it was delicious, but it did have a slight bitter taste that made me wonder what affect other types of beers would have. On the second try I used a seasonal holiday ale (Deschutes Jubelale). I found the taste to be more pleasing, although it seemed to bake a bit differently – must faster than the last version, and didn’t rise as much. Both versions were delicious though, and I can’t wait to experiment with more beers. I think I will try a Belgian wheat beer next.

    - Jenny

  62. This is my go to bread recipe. So easy! We always have different beers in the house, so I love experimenting with flavors. Belgian wheat beers have produced the best results so far. I have a loaf in the oven right now, I used a white Christmas ale today. Thank you for this recipe! I love love love beer bread!

    - Kristen

  63. This looks and sounds amazing! I’m already planning on making a loaf tomorrow!

    - elisebakes

  64. I just made my second batch of this bread. My husband went “gaga” over it the first time but we had a house full of company and it disappeared way too fast. It’s delicious! I am a beekeeper so am always looking for recipes that use honey!

    - Linda Walbridge

  65. I just took this bread out of the oven and my husband and I scarfed down two big pieces–amazing bread! I used one cup whole wheat flour along with two cups all purpose. I used brown sugar instead of white. I only had 6 oz. of Yuengling beer left over from another recipe, so to compensate I added 1/2 tsp. yeast, 2 oz. orange juice, and 4 oz. of water. YUM! Next time I will add some sunflower seeds for a little crunch. Thank you for this recipe!

    - Becky

  66. Is there anything one could substitute for the beer? For teetotalers and alcoholics. Sounds (and looks) like a fabulously easy bread.

    - Debbie Gillespie

    • @Debbie,

      I’ve been trying to find proper beer substitutes; I think you can use any carbonated beverage? I think it’s all about the carbonation but I could be wrong.

      The only thing I could come up with was club soda or carbonated mineral water, but like I said, I think ANY carbonated beverage would suffice as a beer substitute.

      Happy baking!

      - Emilie

    • @Debbie, you could do this with coke, sprite, ginger ale, and have the same results with no alcohol. It would be sweeter and would require less to no sweetener depending on how sweet you like it and what you choose to use. Great recipe Ali!

      - Lacy

  67. *READ THIS IF YOU ARE ALSO A COMPLETELY INEXPERIENCED BREAD-MAKER:)* I just made this, and had to post :) ! I’ve recently moved to Berlin with my brother, and we are living not so much on a shoe-string budget – as on one half of a split end :) But since I’m looking for work and he’s working, and it’s Friday, and Thanksgiving (we are British, but of American extraction) and our very generous landlord is coming back to share the flat tonight, I thought I’d make this, because not only is it comforting food for the Berlin winter – but it’s incredibly cheap! Anyhow, the flat doesn’t contain anything like a loaf pan, so I figured I’d replace it with a larger, ceramic casserole pan, and up the recipe by half to be sure to not have too much of a flat bread. Right? Wrong. In case anyone out there is as inexperienced as me in these things, then know that the recipe as stated (with pan dimensions) allows room for the rising of the bread and subsequent rising of the butter level. As it was, I went off to clean the bathroom (I’m vying for sister of the year, it seems) and came back to a kitchen full of smoke, which was pouring out of the oven, since the butter had overflowed, was burning on the base of said oven, and dripping copiously onto the floor. On the suggestion of my father (over the phone), I put a second (casserole) dish under the first to catch the rest of the overflow, but it basically smoked throughout baking. This meant that the top of the loaf was rather more burnt than it should have been, because it didn’t have the SPF of the butter :) but the happy conclusion to this all, with my fondest compliments to our hostess and talented composer of this recipe, is that despite all this, the loaf tastes divine, and is a cheap, homely, rustically elegant treat, which I will be serving to our landlord topped with crispy sliced apple and a cold glass of beer. Cheers! xxx

    - Amy

  68. This recipe is simple and amazing !!!! The smell in the house is just divine as it bakes. I’ve made it a few times; doesn’t matter what kind of beer as it always turns out great.

    A keeper for sure !!!!!

    - Janie

  69. Can you substiture White whole wheat flour?

    - Jill

  70. This is a great recipe for beer bread, so much flavor. I am ditching my old recipe, which had more B. powder & salt, less flavor.

    - Lisa

  71. I made this with Sam Adam’s Octoberfest and it was awesome! I don’t have loaf pans so I used a dutch oven and it still turned out great. Thanks for the recipe and tutorial.

    - becky

  72. The next day, when you have half a loaf of this fabulous beer bread leftover, apply butter to both sides of a slice. Now, pop this under the broiler until lightly crisped. Turn it over, sprinkle with grated cheddar cheese, pop back under he broiler till the cheese is all golden and bubbly. Cheese bread never tasted so good!

    - Deb byrd

  73. can you substitute whole wheat flour? maybe go with the doubled butter?

    - Katie

  74. Absolutely fantastic! I was looking for a beer bread recipe this morning and decided to try this one. The Boulevard Brewing beer cap is what sold me–I used to live in KC and loved the Boulevard Unfiltered Wheat Beer. I’m glad I chose this recipe. It is absolutely fantastic! The first loaf disappeared quickly and I’m making a second loaf right now. Am going to try with cheese this time.

    - Daryl

  75. That bread looks so good! I love recipes that incorporate unique ingredients, and I’ve never seen bread made with beer before. Thanks!

    - Ellen @ The Baking Bluenoser

  76. I know this is probably a ridiculous question but, would this work with beer that has gone flat? My husband and I are not beer drinkers either but we always seems to have some around left over from boiling shrimp etc. I look forward to trying the recipe…it sounds so tasty! Many thanks!!

    - Ty Swarner

  77. Wow, I can’t wait to make this with my chili. It looks like the perfect Sunday bread recipe!

    - luv what you do

  78. Loved it! It stuck to the pan in places so next time I will spray pan then add the butter. Tasted just like my parents used to make!

    - Jenn

  79. I made this and it was amazing! I used honey & real maple syrup (you can find it at Target!) instead of sugar, 3 cups of whole wheat flour, an amber beer, added herb seasoning mix & some shredded cheddar, and doubled the butter. It was definitely a little dense, but still very tastey and a little nutty. Next time I will probably try 2c whole wheat & 1c AP flour. Still, it was delicious!!

    - Morgan

  80. I LOVE this recipe!!!!! I have made probably 5-6 loaves in the past two weeks!!! My husband tried it and said it brought him back to childhood when his momma used to make beer bread. It was amazing seeing him re-live that smell and flavor. He looked me very seriously in the eyes and said “No…no way! Better than mom’s!” So I guess I have you to thank ;) I also used maple agave instead of honey and added cheddar cheese and spicy IPA beer – flavor out of this world! A new tradition in our house. Thanks again!!

    - MrsBridges

  81. yum! made this tonight with a pumpkin beer… best decision ever. so good!!

    - amy

  82. I just made this recipe using blue moon pumpkin beer and substituted the honey for maple syrup and added some cinnamon and nutmeg. It’s amazing. I also paired it with lotus brand biscoff spread.

    - Jackie

  83. Can this be made in a bread machine? Husband wants to use it!

    - Deb

  84. The best part about this bread is that I have all the ingredients on hand all the time– very simple and super delicious!

    - Amy

  85. I made this for my husband using pumpkin beer and he absolutely loved it. I think I’m going to have to buy out the local stores of all the pumpkin beer so I can continue to make it past October. =)

    - Lillian @ Elle The Heiress

  86. I’ve made three batches of this! I used Magner’s Cider for one (amazing! And used Lager for another. For the third, I used lager, added one teaspoon on garlic powder and some basil. I topped the batter in the pan with olive oil instead of butter. It’s great garlic bread with spaghetti!

    - Amanda

  87. Has anyone ever tried to freeze this before baking it and just taking it out when you are ready to bake it? This would be great to have on hand, although it is super easy to make, but just wondering!

    - Tanya D

  88. Found this on Pinterest, of course. Came out perfect, just as written, just as photographed. So easy and so delicious with chili for dinner tonite! Yummy!!!

    - Laura

  89. Thank you for the recipe! It was simple and delicious! I used a pumpkin ale with a little pumpkin pie spice, cinnamon, and added brown sugar to the top. It turned out better than I expected and I can’t wait to do it again with a wheat beer, garlic, and sharp cheddar!

    - Annie

  90. Just made this bread and loved it. Was wondering how it freezes?

    - Carly

  91. Hello! Thanks for the recipe! Made this in a spring form pan, then sliced the top off, added sandwich stuff, and brought to a potluck picnic! Even used some of my own homebrew as well! Will be making this again.

    - Megan

  92. This is the most amazing recipe!!! :) I made it with Wood Chuck Fall Cider and we love it!!!!!!!!!!!!! :)

    - Denise D

  93. Yummy. I added shredded cheddar and garlic and omitted the agave Big hit at diner … Hubby said we old need to ave more parties just to have left over beer…

    - Lucy

  94. I just finished making this bread – it’s fantastic! I used a bottle of oatmeal stout that I had in the back of my fridge, and I think it turned out well. I’ll admit that there is a bit of a bitter taste to the outside crust of the bread, but it’s really faint, and the middle of the loaf is delicious.

    I didn’t see any comments about freezing the bread, but I’m going to give it a try and freeze half of the loaf I made today. And I will definitely try adding cheese to the next batch!

    - Jenni

  95. Made this just now and not only was it super easy but it was super easy. At first I tasted the batter and I was concerned it had too much of a beer taste (I did add 16 oz can of beer :/) but once it baked it was so nice and moist. Will make again. The butter, sugar and honey add a nice taste.

    - Kristen

  96. I like to add 3 TS of brown sugar. and i add half the butter to the mix and put rest on top like u mentioned. and also my grandmother adds PEPPER not a lot but she said its awesome

    - shelby

  97. i tried making this tonight and mine was kinda like doughy but done in the middle it had a baking powder taste to it what did i do wrong

    - Ashley

  98. I know it seems a stupid question, but is there something I can substitute the beer with. Like, would root beer work?

    - sprinkle

  99. Thank you for sharing this recipe, it is delicious!

    - Anna

  100. I found that adding the combined dry ingredients to the beer works better than the other way around. Seems to mix in quicker and batter seems moister – try it!

    - Sandy Kay

  101. does this need to be refrigerated?

    - chantell berger

    • It probably won’t last long enough to refrigerate, but I’d recommend freezing it over refrigeration. You could slice it and place in a zip loc bag.

      - Sandy Kay

  102. Uh- mae-zing! This bread is delicious and amazingly easy! I always get a piece of beer bread when I eat lunch at a local eatery, I never realized how easy it was to make! So dang delicious! My husband was being crochety and didnt want to try any so I shoved a small piece in his mouth. Needless to say it wasnt the last bite he took! Going to try it with cheddar and jalepenos soon.

    - Cristina

  103. I just made this twice in the past few days and I absolutely LOVE it! The entire loaf disappeared right before my eyes, haha! ^_^

    - Rie

  104. I made this For Easter today and I used Blue Moon Summer Honey Wheat Beer, I followed the directions exactly and it came out delicious!

    - Erin

  105. Yum. Just made this using Shock Top Raspberry Wheat beer and it is soooo good.

    Ashley, yes, I used to buy the Tastefully Simple beer bread mix, now I use this recipe and it tastes the same but is so much cheaper!

    - Lisa G.

  106. Has anyone compared this to Tastefully Simple’s Beer Bread? I know with their you an make it hundreds of ways (with and without beer). Just curious if it is similar at all.

    - Ashley

  107. I love this recipe. Have made it many times. Today I’m baking up a batch using Sam Adams Cherry Wheat Ale, and upping the sugar to 1/2 cup. I’ve made this before and it’s soooo yummy (the Sam Adams Blueberry ale makes really great bread, too). I think I’m going to try brown sugar this time, instead of white. I was trying to think of some good mix-ins for this sweet bread though, and I’m not really coming up with anything. Any ideas?

    - Gayna B.

    • I only had Sam Adams Cherry Wheat in my fridge so I am SO happy to read that someone else has used it and it turned out well. I just popped it in the oven, and cannot wait to try it with some honey, butter, and jam (three separate slices of course) ;)

      - Lisa

  108. LOVED the honey beer bread!!! My family loved it as well!! It will definitely be a GO TO recipe for me!! Why? Because it’s EASY and turned out GREAT the first time!!!

    - Mom on a Tightrope

  109. I just got done making some TS beer bread for a gathering tomorrow. I ate one slice and am wanting to eat the whole loaf! So I decided I had better find a recipe so I can make more for myself to keep. This one looks/sounds delish (LOVE the idea of using honey!) and I can’t wait to try it! I always use BudLight with the TS box beer bread and it turns out SO good! Our local brewery has a honey beer that I think I will try with your recipe, as I think they would compliment each other nicely. Thanks!!!

    - Cadebug85

  110. This bread turned out awesome! Just like the picture looked and very, very tasty!
    Thank you!

    - Beth

  111. This sounds awesome and easy. I’ll try it tonight.

    - Kim

  112. Okay so I just made this bread and pulled it out and had a slice, so here’s my thoughts on my loaf:

    I used a pale ale and I can still taste it a bit, I would definitely use a less dry beer than the one I chose.

    I did double the butter and I think it’s WAY TOO MUCH. Next time only using the half stick.

    I added a cup of shredded sharp cheddar and I don’t really notice it over the beer flavor and butter.

    SO next time, less butter, sweeter ale, no cheese!

    - Anna

  113. Wow! Loved the bread! I used whole
    Wheat and brown sugar. Doubled the butter
    Happy Valentines too me !thanks

    - Carolyn

  114. Ok…just out of the oven. Very crunchy crust….very buttery flavor. Good with honey spread on top. Anxious to hear my hubby’s review.

    - Barb

  115. I just put this bread in the oven….the only thing I didn’t do is “spoon” the batter in to the loaf pan. I hope that isn’t going to make a bad difference. The only beer I had on hand was a dark creamy beer. Crossing my fingers for a decent turn out!!!

    - Barb

  116. mmmmmmmmmmmmm

    - unknown

  117. Yay – A beer bread that is not dry! This turned out beautifully! I used Pacifico beer because I have a case that never made it to a friend over the holidays, and we won’t drink it. I also added a cup of cheddar cheese, which adds great flavor. I cut the sugar in half. I might add some dried dill next time. I used my Kitchen Aid to make the dough which made the prep super fast and easy. Looks like that case of Pacifico will be put to good use! Thanks for the recipe!

    - Ann

  118. Looking forward to trying this. Looks delicious:-)

    - Dawn

  119. @ Ben: no, you can’t refrigerate the batter. Quick breads like this one depend on the chemical reaction of baking soda + moisture to rise, so once you mix the batter, it’s a ticking clock (unlike yeast dough, which can chill in the fridge for a considerable amount of time). If you let it sit until the reaction is over, it won’t rise in the oven.

    - Rachel

  120. I made this bread today and it was delicious! I used a bottle of yuengling. The bread was so moist and buttery. My husband and I ate half the loaf in one sitting.

    - Jaime

  121. Eating this now. Love the texture of the bread, moist and dense—-delicious! Used Bud light because we had it, definitely will try with a honey wheat some time.

    - kketnick

  122. amazing! not only did this make my entire apartment smell amazing, but I dare say its the most delicious this ive ever made. wow.

    - jade

  123. i make this all the time for my husband, but i use 3 cups of self rising flour so i dont need to use the baking powder, and i use brown sugar instead of white, and i have added italian seasoning(dry packet) or spinch dip(dry pkg) or french onion(dry) or garlic ceddar, all are very good!

    - minda

  124. Had a friend make this and recommend your recipe. Do you think subbing whole wheat flour for some of the 3 C all purpose would be OK?

    - Kristy

    • If you haven’t already tried this yourself, I made this with 1/2 whole wheat & 1/2 all-p (because I didn’t have enough of the all-p!) and it tasted great!

      - meredith

  125. Is the dough supposed to be all goopy and lumpy? Making this now and have it in the oven, I added a bit more flour to the dough because it was a wet sopping mess :(

    Also why is the butter put at the bottom of the loaf pan vs. in the dough?

    - Bread Baker

  126. This is a great beer bread recipe. The honey really adds to it! I am going to try omitting the sugar and use just honey next time. Thanks!

    - Dawny

  127. I made this bread last night. It is amazing. I used Blue Moon. Very nice

    - Brittni

  128. Ok so just have to say this is by far the best beer bread recipe I have ever tried. Also wanted to share that Maui Brewing Co. has a mana wheat beer that is brewed with pineapple juice that is the perfect compliment to this recipe.

    - Erin

  129. Can I Refrigerate the Batter for Later …?

    - Ben

  130. This sounds and looks delicious! I’ll be trying this tomorrow, actually. My mouth is watering already…

    Do you think this bread would freeze well? I usually make two batches of bread at a time and freeze the second loaf for eating later. Does anyone know if the alcohol will affect freezing at all?

    - SWF

  131. I made this today. Although it is good, I really don’t think you can just put any beer in the recipe. The only beer I had on hand was Shiner Black Lager and it’s just okay. I bet if I had some wheat or honey beer the bread would be gone in a matter of minutes.

    What kind of beer do you normally use? Just curious.

    I’m proud the say the top of my bread looked just like your pictures. :) But it’s much darker due to the type of beer I used. I’m going to give it another try when I have a “lighter” beer in the fridge. Thanks!!

    - DiAnn C.

  132. I can’t wait to try this.

    - Rose Barnes

  133. Well, I AM a beer drinker, but I rarely drink at all, so when people leave beer at our house, I usually end up making it into a recipe rather than drinking it straight. So I am going to make this right now, and maybe the smell of baking bread will wake up my lazy teenagers where merely calling them has not done the trick….

    - Jenny

  134. You can also make this with self rising flour.Just omit baking it’s just as wonderful.

    - cindyw

  135. Sounds delish! Totally trying this :)

    - jennibell

  136. Found this recipe on Pinterest, thank god. I have all this beer in my damn fridge and nothing to do with it, so why not make bread? I used Oberon (ever had it? It’s a microbrew from Bell’s Brewery in Kalamazoo, Michigan and its FABULOUS.) Turned out fantastic. Thanks!

    - Ashley

  137. I made this with Pumpkin Beer this weekend and it turned out great! You can see my blog post about it here: http://smashinthekitchen.wordpress.com/2011/11/16/cheesy-pumpkin-beer-bread/

    I love your blog!!]

    - Ashley

  138. I made this the first time using a Blue Moon Honey, which was quite delicious. I made it again using WoodChuck Fall Cider and adding cinnamon to the batter and a cinnamon-sugar topping. Since it is getting close to Thanksgiving, I might make it with a pumpkin ale. This recipe is soooooo easy and incredibly versatile!

    - Cydni Johnson

  139. Just found this on Pinterest. Can’t wait to try it. Don’t drink beer, in fact never been in a liquor store so have to pick some up first :) Do you think if I make it in a 8 mini loaf pan I would need to change the time or temp? Thanks! It looks heavenly!

    - Kimberly

  140. Made with homemade beer!

    - Erin

  141. I found your recipe on pinterest and just made it tonight. I used whole wheat flour instead of white and added 1 c. of cheddar to the batter (I also doubled the butter :P), and it was SO good!!! This is the best beer bread recipe I’ve found so far…thanks for sharing it with us!

    - Beth

  142. I made this last night using my husband’s homebrew and it was fantastic! Thank you so much for the recipe!

    - Kim

  143. I made this and it did not turn out very well. It was dry and the beer flavor was not so great. I used natural light (that was probably the mistake!) and I also used self rising flour. But, I took out the baking powder that is called for so I thought that would even it out. Not so much! Didn’t really like the flavor. Maybe another beer? I dunno!

    - J Cop

  144. I just made this and it was awesome!!! My dad loved it!! :) The honey gives it that extra little kick of flavor! very yummy! Definitely one for the books!!

    - Katie D

  145. Made this last night after finding it on Pinterest! So delicious and easy. I followed the recipe exactly and used Starr Hill Love beer. Awesome with a really crispy buttery crust. Looked just like the pictures. Definitely making this again!

    - Rachel

  146. I’m super excited about trying this!! I love that this is so easy! I’ve baked beer bread before using the prepackaged, but glad I always have these ingredients on hand. Cheaper and more fun! :)

    - Danielle

  147. Thank you for a great recipe!! This was the best beer bread I’ve made yet! I used a Sam Adams Cherry Wheat, and next time I’m going to throw some walnuts in.

    - April

  148. My husband found this recipe on pinterest and we’re definitely going to try it. Glad we found you. We’re going to try this one day this week… “:o)

    - Geneva

  149. This is by far the best beer bread recipe I have ever tried and I have litterally thried hundreds.

    - Erin

  150. I love beer bread, but I used one of those nonstick pans (looks like what you used…) and I didn’t like how the crust was too hard. Any tips?

    - Danielle

  151. I made this with gluten free flour, cheddar and gluten free beer – it worked perfectly!

    - Andy

  152. Great recipe! Whipped it up after work today and I’m munching it as I type. I gave the top half of the butter another squeeze of honey before topping the batter with it. A keeper for sure!

    - Daniel

  153. I Have to Say, Ive Used this Recipe for about 6 months…..and I LOVE IT !!!… I Found the Honey Brown Lager to be the Best Beer for the Bread…..Thank You for this Awesome Recipe….:)

    - Ben Sutton

  154. Just made this with pumpkin ale! Cannot WAIT for it to come out of the oven!

    - Katelyn

  155. I saw this on food gawker and it looks absolutely yummy! One question though, what kind of beer is best to use? Dark beer? light beer?

    - Vanessa

    • Hi Vanessa!

      I’ve used all kinds of beers with this before, and all have worked well! Someone else may have a better answer, but I’d say go with whatever taste you prefer!


      - ali

  156. I just made this, it’s so delicious! Thanks for sharing :)

    - Cam

  157. Bread is the best… good stuff!

    - Bread Boxes

  158. I made some of this as an Easter treat today. Yummy yummy yummy! Thanks for sharing this recipe. :-)

    - Kate

  159. Hi Ali, I made this yesterday morning and LOVED it. It’s so great how short a time it takes from start to finish. I left my sleeping husband in bed to make it because I was lying there thinking about it! We had it for breakfast and devoured most of in one sitting. I posted a photo on my blog today :)

    - fiona lynne

  160. I made this tonight and it was a huge hit! Thank you for the wonderful recipe!

    - Sonya

  161. I just pulled two loaves of this out of the oven (with some muenster cheese grated in). They look and smell heavenly!

    - Sarah

  162. Bread with beer and honey sounds so good!

    - Kevin

  163. Made this tonight to accompany a Potato Leek Soup. I used a Rickard’s White wheat beer (similar to Hoegaarden) and it was so good! Who knew making bread was so easy? Can’t wait to see what other beers will bring for flavor to this recipe as I plan on making it again!

    - IronmanDunn

  164. I made this Saturday night, and it was delicious! Perfect hot out of the oven. My husband and I both loved the crispy, buttery crust. :) I posted about it on my blog as well :) Thanks for a great recipe!

    - megan

  165. I just saw this on foodgawker and am making it right now. My brother left some Guinness and I wasn’t sure what to do with it. We’ll see how it comes out!

    - Sarah

  166. I don’t usually comment on blogs but had to on yours. You have a very unique writing style. A lot of people don’t have that touch, they just drone on and on in the most boring way. But not you – thanks! I can’t wait to try out some of the recipes you have here (after a trip to the market to get the ingredients). Cooking is my favorite hobby. I don’t have time to read it all right now, I found this site when looking for something else on Google, but I’ve bookmarked your home page and will check back soon to see the latest articles. Click here if you’d like to check out my site. Thanks again!

    - Sofia Ahr

  167. Which Boulevard beer did you use? I’m in STL and so it is readily available here. Also wondering because some beers I am sure bake better than others.

    - Natalie

    • Hey Natalie! Love that you’re in Boulevard territory! :) I used the Oktoberfest beer this time, and it was great. I’m sure most of theirs would be great though!

      - ali

  168. I saw your picture on foodgawker, and this is now on my list of things to make this weekend! Beautiful pictures, and I can’t wait to taste it :)

    - megan

  169. This sounds amazing! I’m just curious, though–do you think it matters if I bake it in a metal pan or a glass one? I have no experience with bread-making… I’ve heard that glass tends to result in a drier final product, but I haven’t been able to try it for myself.

    - Allison

    • Hey Allison!

      Good question! I’m pretty sure that for baking bread it won’t matter. I’ve used both metal and glass pans before in baking bread, and have never had a problem with either one. (Although if one ever has more fruits or acidic ingredients, I go with glass. :-)) Hope that helps!


      - ali

  170. Ooooh that looks so good!

    - Sara

  171. I just made this and it was excellent! I used Sam Adam’s Blackberry Wit beer and it has a nice sweet flavor with a bit of the berry undertones. Thanks for the great recipe!!

    - spngebobmyhero

  172. This bread just came out of the oven, and it smelled so good I didn’t even wait for it to cool to try a piece. It is SOOO GOOD!! This will be my new go-to beer bread recipe!

    - Amanda

  173. MMMM….Beer bread is one of my favorites!

    - Errin

  174. And this is only a couple calories per slice right? =) I am gonna make this tonight… THANK YOU!!!

    - Chinyaray

  175. Yummy….I’m as well a non beer drinker- what is it about that yellow colored, bitter tasting thing that people love so much? On the other hand beer bread I love! Thanks for the recipe!

    - Gala