My favorite honey beer bread recipe is ultra-easy to make with just 6 ingredients (no yeast required) and tastes so buttery and delicious!
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
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.
How To Make Beer Bread:
Alright, here are the basic steps for how to make beer bread — it couldn’t be easier!
- Make the batter. Super simple! Just stir together the dry ingredients in a mixing bowl, then stir in the beer and honey until combined.
- 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.
- 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.
- Serve. Slice with a bread knife, serve warm and enjoy!
(Detailed recipe instructions and ingredient amounts included in the full recipe below.)
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.
More Easy Bread Recipes:
Looking for more easy bread recipes to bake? Here are a few of my faves!
- 1-Hour Soft and Buttery Dinner Rolls
- Rosemary Focaccia Bread
- Healthy Banana Bread
- Catalan Tomato Bread
Honey Beer Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 1 loaf
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
- 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
- Preheat oven. Heat oven to 350°F.
- 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.
- 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.
- 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.
- 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.
mmmmmmmmmmmmm
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!
Looking forward to trying this. Looks delicious:-)
@ 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.
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.
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.
amazing! not only did this make my entire apartment smell amazing, but I dare say its the most delicious this ive ever made. wow.
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!
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?
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!
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?