Honey Beer Bread

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Learn how to make homemade beer bread with this delicious recipe that’s naturally sweetened with honey!  All you need are 6 easy ingredients to make it.

Beer Bread Recipe

I will be the first to admit that I’ve never been much of a bread baker.

My desire to be one comes in waves, like last winter when I got into the habit of baking this crusty artisan bread in my Dutch oven when having people over, or two years ago when I probably baked a dozen batches of these yeasty rolls around the holidays, or the zillion or so times I’ve promised myself that this would be the week to try making homemade challah (but still never quite followed through).

I don’t know, I think I’ve just always loved the idea of being a fabulous bread baker, casually pulling freshly-risen loaves out of the oven with a flourish each day, more than I’ve actually liked the reality of messing around with yeast.  There just seem to be a few too many steps involved, and I’m that forgetful cook who will totally forget to check the dough while it’s rising.  Not to mention, it’s hard getting through an entire loaf living on your own!  (<– And I don’t care what anyone says, thawing leftover bread that has been frozen just never tastes the same! ?)

Still, that doesn’t change the fact that I absolutely LOVE BREAD.  And oh my goodness, I think there are few better things in life than freshly-baked, warm bread pulled straight from the oven.  So the simple little compromise that I turn to more often than not when those bread cravings hit is this one simple recipe that I decided to dig up out of the blog archives today and share with you once again.

My all-time-favorite, 6-ingredient, ready-to-go-in-1-hour-from-start-to-finish, warm-and-buttery, naturally-sweetened, always-always-always-a-crowd-favorite recipe.

Honey Beer Bread.

Honey Beer Bread Recipe | 1-Minute Video

Easy Beer Bread Recipe

I first shared this recipe here back in 2009, when this new blog was fresh outta the oven itself.  ;)  And since then, I’ve made this recipe dozens and dozens and dozens of times.  Because you guys, it literally could not be easier.

How To Make Beer Bread

Simply whisk together some flour, baking powder, and salt.  Then pour in a bottle of beer and some honey.

Easy Beer Bread

Stir it all together, then pour it in a bread pan that has been greased with a few tablespoons of butter (yes, that’s right).  Brush a little extra butter on top.

Best Beer Bread Recipe

Then bake it up to golden perfection.
Honey Beer Bread

And in less than an hour from start-to-finish, this gorgeous loaf of warm bread will be yours to enjoy.

Honey Beer Bread Recipe with Butter

And trust me, it is so beer-y delicious.  ;)

Beer Bread

Granted, over the years, I have tinkered with the ingredients a bit.  My original recipe called for 2 tablespoons of honey and 2 tablespoons of granulated sugar, which I have since updated to just 4 tablespoons (1/4 cup) of all honey.  And occasionally I’ll sub in white whole wheat flour in place of the all-purpose, which works well.  But guys, I’ve gotta be honest and say that I really recommend you make this one with all of the butter.  I mean, you’re welcome to leave it out and just butter your bread afterwards if you’d like.  But I’m convinced that those buttery crusts are the best part of this recipe.  So I highly recommend sticking with the recipe there.

The other brilliant thing about this easy recipe is that it’s virtually foolproof, so you never have to worry about having fresh yeast on hand, or keeping an eye on various rise times.  It’s just a quick, easy, and always delicious bread made with everyday ingredients (including your favorite flavor of beer!) that you can whip up at the last minute.  I especially love making it this time of year to go with soup season, but it’ll be good any day you’re craving some carbs.

So for those of you who missed this recipe the first time around, I hope that you enjoy it!

Happy baking!

Beer Bread Recipe

Honey Beer Bread

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


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



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


  1. Preheat the oven to 350°F. Grease a 9 x 5 x 3-inch bread pan.
  2. In a large bowl, whisk together the flour, baking powder and salt until combined.  Slowly pour the beer and honey into the flour mixture, and stir until combined.  (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!)
  3. Pour half of the melted butter into the bottom of the loaf pan, and spread it around evenly.  Then add the batter to the pan in an even layer, and brush the rest of the butter around evenly on top of the batter.
  4. Bake for 40 to 50 minutes, until the top of the bread is golden brown and a toothpick or knife inserted in the middle comes out clean.  Serve immediately.


*My original recipe called for 2 tablespoons granulated sugar and 2 tablespoons honey, which still works!  I just prefer going with 100% honey nowadays.

**If you’d like a cheesier bread, feel free to stir in 1 cup grated sharp cheddar after you’ve mixed in the beer.

Beer Bread Gimme Some Oven

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442 comments on “Honey Beer Bread”

  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!

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  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

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  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.