This moist and delicious Honey Beer Bread is a simple quick bread that requires no yeast, no kneading and no waiting – it can’t get any easier!
This Honey Beer Bread recipe uses simple ingredients to create a moist and airy loaf. I mean, honey, beer and bread – what a combination!
This isn’t your typical “bread” recipe, this is a quick bread: meaning there is no yeast, no kneading, and no waiting around for the dough to rise whatsoever! A foolproof recipe for an easy quick bread that is sure to satisfy!
The Name Says It All
You might be thinking, “what the heck is honey beer bread?” well, the name says it all! Now, this isn’t your typical sandwich bread – think of it more as a banana bread or zucchini bread; you know, that moist, airy loaf, except with honey and beer – does it get any better?
The baking powder makes the loaf airy and acts as a leavener so you don’t need to wait around for your bread to rise! This is one quick, easy and delicious recipe so let’s get to it!
Ingredient Notes
- Flour – We only need good old fashioned all purpose flour!Â
- Salt – Believe me, salt makes all the difference, so don’t skip this!
- Baking Powder – This will help the bread rise, since there’s no yeast.
- Beer – The beer’s yeast content reacts with the baking powder and starches in the flour, causing the dough to rise and start to leaven.Â
- Honey – For a little sweetness, plus honey provides more uniform baking with a more evenly browned crust
- Butter – I always use unsalted butter, especially in breads, because we already add salt, so this way I can control how much salt is added to my bread. Did you know that small quantities of butter is added to breads because it results in a higher rise and a crisper crust!
How To Make Honey Beer Bread
- Preheat Oven: Preheat the oven to 350F.
- Mix Ingredients: Mix the flour, salt, and baking powder in a large mixing bowl. Pour the beer and honey into the mixing bowl, and stir with a wooden spoon just until you see no flour.
- Finish: Add half the butter into a 9″x5″ loaf pan and spread around the pan evenly. Pour the batter into the pan, then spoon the remaining butter over the top of the batter.
- Bake: Bake for 45-50 minutes, or until the top of the loaf turns golden and a toothpick inserted into the thickest part of the loaf comes out clean.
Tips & Substitutions
- Don’t over mix! Quick bread is the type of bread you don’t want to over mix. Only mix until the ingredients are combined or else it will become DENSE! We are aiming for light and airy!
- Let it cool! Allow the bread to cool on a rack for at least 10 minutes before slicing into it! Use a serrated knife for easy cutting.
- Substitutions! If you want to substitute the all purpose flour, you can use gluten-free flour and go cup for cup. If you want to use whole wheat flour, use 1 1/3 cups!
Type Of Beer To Use
For this specific recipe, I would recommend using a lager! A lager beer has more of a crisp, clean taste. They typically have a lower alcohol content compared to an ale and are more mild in flavor.
Serving
I love to enjoy a slice of this bread all on its own with a little butter or margarine and an extra drizzle of honey. It can also make a great replacement for cornbread at dinner time!
What If I Don’t Have The Right Size Pan
Use a muffin tin! This would be perfect if you plan on grabbing some of this honey beer bread to go. *Reduce the baking time to 20-30 minutes if you make them muffin style.
Leftovers
It is important to allow your honey beer bread to cool completely before you store it!
Wrap it tightly in plastic wrap and store at room temperature for 1-2 days or in the fridge for up to 1 week! (Another option would be to pre-slice it and store in an airtight container)
Freezing
To freeze, tightly wrap the loaf in plastic wrap, then in foil. It will last 2-3 months in the freezer.
You can also freeze individual slices for an easy, convenient grab and go snack! Wrap each slice individually, or freeze the slices on a baking sheet for 2 hours, then place the frozen slices into a freezer-safe bag and put them back into the freezer. Remove slices as desired and thaw at room temperature for 15 minutes before eating.
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Honey Beer Bread
Equipment
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 12 ounce beer lager, one bottle
- ¼ cup honey
- ¼ cup butter unsalted, melted
Instructions
- Preheat Oven: Preheat the oven to 350°F.
- Mix Ingredients: Mix the flour, salt, and baking powder in a large mixing bowl. Pour the beer and honey into the mixing bowl, and stir with a wooden spoon just until you see no flour.
- Finish: Add half the butter into a 9"x5" loaf pan and spread around the pan evenly. Pour the batter into the pan, then spoon the remaining butter over the top of the batter.
- Bake: Bake for 45-50 minutes, or until the top of the loaf turns golden and a toothpick inserted into the thickest part of the loaf comes out clean.
Tips & Notes:
- Don’t over mix! Quick bread is the type of bread you don’t want to over mix. Only mix until the ingredients are combined or else it will become DENSE! We are aiming for light and airy!
- Let it cool! Allow the bread to cool on a rack for at least 10 minutes before slicing into it! Use a serrated knife for easy cutting.
- Leftovers: Wrap it tightly in plastic wrap and store at room temperature for 1-2 days or in the fridge for up to 1 week!
- Freezing: To freeze, tightly wrap the loaf in plastic wrap, then in foil. It will last 2-3 months in the freezer.
