Honey Beer Bread

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.

Ingredients:

  • 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**)

Directions:

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 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!

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.  :)

Leave a Comment:





Comments

1 3 4 5
  1. Carol — April 22, 2013 @ 8:44 am (#)

    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.

  2. Kelly — April 22, 2013 @ 1:08 pm (#)

    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!

  3. Alice — April 23, 2013 @ 2:19 pm (#)

    Is it possible to use non-alcoholic beer?

  4. Cheri — April 24, 2013 @ 2:08 pm (#)

    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.

  5. Jennifer — April 28, 2013 @ 4:38 pm (#)

    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.

  6. Jessie Lusher — May 1, 2013 @ 5:29 pm (#)

    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!

  7. Adrienne — May 8, 2013 @ 11:13 am (#)

    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!

    • Bek — July 11, 2013 @ 5:25 pm (#)

      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 ;)

  8. Merritt — May 17, 2013 @ 12:37 pm (#)

    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? :)

  9. Michael — May 19, 2013 @ 6:51 pm (#)

    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

  10. Sarah — June 6, 2013 @ 3:41 pm (#)

    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.

  11. Ev Ivy — June 7, 2013 @ 2:11 pm (#)

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

    • Dorean — July 16, 2013 @ 9:51 pm (#)

      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!)

    • JB — July 19, 2013 @ 10:51 pm (#)

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

    • Tabitha — August 17, 2013 @ 5:36 pm (#)

      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 :)

    • theinternetguru — September 20, 2013 @ 4:54 pm (#)

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

    • Michele — October 23, 2013 @ 12:36 pm (#)

      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.

  12. Mallory — July 2, 2013 @ 8:59 pm (#)

    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!

    • Rhonda — December 22, 2013 @ 9:34 am (#)

      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.

  13. 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!!

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

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

    • Carly — November 2, 2013 @ 12:27 pm (#)

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

    • David M — February 15, 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 13, 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

  15. 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.

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

    Madethis tonight with cinnamon raw honey. TO DIE FOR

  17. 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!

  18. 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.

  19. 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!!

  20. 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!!!!!

  21. 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.

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

    Pinned and stumbled AND printed out the recipe!

  23. 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 :)

  24. 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.

  25. 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!

  26. 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 11, 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.

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