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
Equipment
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 9x5-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
Did you make this?Let me know how it turned out in the comments below!
YUM that cheesier version sounds SO GOOD!
Kiersten
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.
I like the idea that Sarah had of making big muffins with it. Thanks Sarah.
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!
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!
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.
Sure thing! I love using classic Boulevard Wheat for this, or their Single-Wide IPA. :)
Have used this recipe more than a dozen times and it’s A-MAZ-ING!!! Thank you so much for posting it!
Thanks Alexia, we’re so happy you love it! :D
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.
Thanks for sharing Laury, we’re happy you liked it! :)
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! :)
Alice, I have used non-alcoholic beer and it turned out wonderful