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

Beer Bread Recipe

Honey Beer Bread

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 1 loaf 1x


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.



  • 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


  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!


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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528 comments on “Honey Beer Bread”

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  1. Pingback: Homemade Herb Beer Bread »

  2. Pingback: Are You Ready For Some Football? | Mama Knows What?

  3. 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!!

  4. 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

  5. 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.

  6. Pingback: Honey Beer Bread | Gustativia

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

  8. 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!

  9. Pingback: Honey Beer Bread | Recipe Paiges

  10. 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.

  11. 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!!

  12. Pingback: Honey Apple Cider Bread | My Sequined Life

  13. Pingback: Waffle Honey Wheat Beer Bread | cookerofstuff

  14. 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!!!!!

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  16. 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.

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  18. Pinned and stumbled AND printed out the recipe!

  19. 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 :)

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

  21. Pingback: Honey Beer Bread | the yellow spatula

  22. 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!

  23. Pingback: Week One | Everyday Photographer » LifeStop Photography

  24. 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.

  25. 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.

  26. Pingback: Eight Easy Weeknight Meals | Kate Tells Stories

  27. Pingback: What’s Cooking — Sweet and Savory Breads ~ Krrb Blog

  28. Pingback: Beer Bread – Recipe Diaries

  29. Pingback: Recipe Friday | Hilary With One L

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

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

  32. Pingback: Beer (can be) toast | peas + violets

  33. Pingback: A Slice of Life | O Deer | Where Life & Art Meet!

  34. Pingback: balanced palate » Blog Archive » Beer Bread

  35. 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! 

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

  37. 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! :)

  38. 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. 

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

  40. Pingback: Craft Beer Exploding Beer Bread | Thoroughly Tamara

  41. Pingback: http://www.gimmesomeoven.com/honey-beer-bread/ | Second Chance

  42. 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.   

  43. 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!

  44. 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!

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

  46. 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.

  47. Pingback: Favorite Ways to Cook with Beer – Honest Cooking

  48. YUM that cheesier version sounds SO GOOD!


  49. 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. :)

  50. 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.