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Honey Beer Bread

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My favorite honey beer bread recipe is ultra-easy to make with just 6 ingredients (no yeast required) and tastes so buttery and delicious!

Honey Beer Bread Recipe

Looking for an easy homemade bread recipe that doesn’t require a packet of yeast?

This honey beer bread recipe is here for you. ♡

If you have never made beer bread before, I’m telling you, bread-baking doesn’t get any easier than this! Simply stir 5 basic ingredients together (flour, baking powder, salt, beer and honey), brush melted butter on top of the batter, and bake until golden. Then — voila! — in less than an hour, the most delicious, buttery, cozy and comforting beer bread will yours to enjoy in no time.

It can be served up with just about any kind of meal, although we’re especially partial to dipping it in soups and stews at our house. It can also be easily frozen and saved for later, if you would like. And it’s also easy to customize with various herbs or a handful of shredded cheese, if you would like.

I have probably made this recipe hundreds of times, and thousands of our readers have made and loved it too. So if you haven’t yet given it a try, I say it’s time! ♡

Honey Beer Bread Recipe | 1-Minute Video

How To Make Beer Bread

Honey Beer Bread Ingredients:

All you need are 6 simple ingredients to make this honey beer bread recipe:

  • All-purpose flour: This recipe is total comfort food for me, so I have only ever made it with all-purpose flour.
  • Baking powder: To help the bread rise.
  • Salt: I used fine sea salt.
  • Honey: Which balances out the savory flavors here with the perfect hint of sweetness.
  • Beer: I typically use an IPA, but just about any kind of favorite beer will work in this recipe!
  • Butter: Which we will use to grease the pan and brush on top of the bread to give it some extra-delicious buttery flavor.

Honey Beer Bread

How To Make Beer Bread:

Alright, here are the basic steps for how to make beer bread — it couldn’t be easier!

  1. Make the batter. Super simple! Just stir together the dry ingredients in a mixing bowl, then stir in the beer and honey until combined.
  2. Add the butter. Pour about half of the melted butter into a 9×5-inch bread pan, and brush it all around to grease the inside of the pan. Add the batter and spread it out in an even layer. Then brush the remaining melted butter evenly on top of the batter.
  3. Bake. Bake for 40 to 50 minutes, until a toothpick or knife inserted in the middle comes out clean. Remove and transfer the pan to a wire baking rack and let the bread cool for at least 10 minutes.
  4. Serve. Slice with a bread knife, serve warm and enjoy!

(Detailed recipe instructions and ingredient amounts included in the full recipe below.)

Easy Beer Bread Recipe

Possible Beer Bread Variations:

Want to customize this beer bread recipe? Feel free to…

  • Add herbs: Stir some fresh or dried herbs into the batter. (I especially love adding in some fresh or dried rosemary.)
  • Add garlic: Feel free to also mince a clove or two of garlic and add it to the batter to make garlic beer bread.
  • Add cheese: Add in a cup or so of shredded cheese to make cheesy beer bread.

Best Beer Bread Recipe

More Easy Bread Recipes:

Looking for more easy bread recipes to bake? Here are a few of my faves!

Honey Beer Bread with Butter

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Beer Bread Recipe

Honey Beer Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 128 reviews
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 1 loaf 1x

Description

This honey beer bread recipe is quick and easy to make with just 6 simple ingredients!  See notes above for possible seasonings that you can add in too.


Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1/4 cup honey*
  • 1 bottle (12 ounces) beer
  • 1/4 cup butter, melted

Instructions

  1. Preheat oven. Heat oven to 350°F.
  2. Make the batter. In a large mixing bowl, stir together the flour, baking powder and salt until combined.  Slowly pour the beer and honey into the flour mixture, and stir until combined.
  3. Add the butter.  Pour half of the melted butter into the bottom of a 9×5-inch bread pan, and brush it around to grease the inside of the pan.  Add the batter and spread it out in an even layer.  Then brush the remaining melted butter evenly on top of the batter.
  4. Bake. Bake for 40 to 50 minutes, until a toothpick or knife inserted in the middle comes out clean.  Remove and transfer the pan to a wire baking rack and let the bread cool for at least 10 minutes.
  5. Serve. Slice with a bread knife, serve warm and enjoy!


Notes

Honey: If your honey seems super-thick and does not drizzle easily, I recommend warming it up in the microwave or on the stovetop for a few seconds so that it will mix into the batter more easily.

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536 comments on “Honey Beer Bread”

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

  4. 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. 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. 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. 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!

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

    • 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!)

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

    • 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 :)

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

    • 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. 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!

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

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

    • 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.

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

  17. 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. 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. 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. 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. 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. Pinned and stumbled AND printed out the recipe!

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

  25. 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. 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!!

    • 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.

  27. 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.

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

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

  30. 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! 

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

  32. 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.

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

  33. 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. 

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

  35. I live in Kansas City and was wondering what Boulevard (or other brand) beer you used? I have been making this bread with Leinenkugel’s Honey Weiss but am always willing to try something new.  That is the best part of this recipe.  You can use different beer (I even use Dr. Pepper) for different tastes.   

  36. 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.

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

  37. 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.

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

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

  39. 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.

  40. YUM that cheesier version sounds SO GOOD!

    Kiersten

  41. Is it possible to make with gluten free flour and GF beer or cider?

    • Hi Diane! Good questions. We haven’t experimented with either in this recipe, so unfortunately we can’t say. However, if you give either a try, definitely let us know how it turns out! We think cider would be yummy if it works. :)

  42. It’s been a long time since I’ve baked bread (no the yeast and kneading doesn’t bother me), and I pretty much don’t eat bread any more because I have a hard time getting to go down to my stomach, because it tends to be dry and bulky.  However, I would definitely consider making this.  And I would enjoy it.  I have to say I saw the name of the recipe and said forget it, but then I saw the photo…  You got me with the photo, and the bread sounds wonderful.

  43. Wow this looks so easy and delicious, I may have to give it a try!

  44. Would it be possibly to use sugar instead if I don’t have honey?

    • Hi Marisa! We haven’t tried this with sugar instead of honey, and while we’re sure it should work fine, you’ll just need to adjust the liquid a bit (because of honey being a liquid and sugar being a dry ingredient). You would probably need to try 1/4 cup plus 2 TBS sugar, and add 2 TBS water. If you give this a try, let us know how it turns out!

  45. I’ve been making this recipe for years…sooo good every time!!

  46. My 12-year old son fell in love with beer bread when a family friend was baking loaves to fund an adoption. Now he makes it for us. We use self rising flour – so even less ingredients! Amazing recipe, turns out perfectly every time. 

  47. I love how easy this recipe is and that there are very few ingredient. I saw your post on Instagram and thought, I have all of those ingredients already! 1 hour later and I’m totally enjoying this warm, buttery, beer-y bread! Thanks ☺️

  48. Does it taste like beer?

  49. Beer bread is one of my favorite quick things to throw together. Adding honey sounds like the perfect touch!

  50. Have you ever cooked it in a dutch oven instead of a bread pan? Do you think it would work?

    • Hey Melissa! Hmmm, good question — we haven’t, but we think it could work! If you try it, definitely let us know. :)