6 Ingredient Honey Beer Bread (no yeast!)

An overhead view of a silver loaf pan of golden, crinkly bread on top of a wire rack with a small butter knife on the right side of the pan.

5 from 2 votes

6 Ingredient Honey Beer Bread (no yeast!)

It only takes 6 ingredients and one bowl to make the easiest Honey Beer Bread! This may be one of the easiest in our collection of Bread Recipes because it requires no yeast, no kneading, and no fancy equipment. Made with your favorite beer, salted butter, and a touch of honey, it bakes up perfectly fluffy on the inside with a lightly sweet and savory flavor.

Prep Time7

Cook Time45

Total Time52

Course: Bread, Side Dish

Cuisine: American

Servings: loaf (8-10 slices)

Calories: 271kcal

Author: Misty

Equipment

loaf pan

Ingredients

8 tablespoon butter melted and divided
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon baking powder
¼ cup honey
1 (12oz) can beer *see note

Instructions

Preheat oven to 350F. Pour 2 tbsp of the melted butter into the bottom of a non-stick 9 inch loaf pan, brushing it around to grease the sides as well.
8 tablespoon butter
In a medium mixing bowl, combine the flour, salt, and baking powder together. Add the honey, 4 tbsp of the melted butter, and the beer. Stir well with a rubber spatula, until everything is evenly combined.
3 cups all-purpose flour, 1 teaspoon kosher salt, 1 tablespoon baking powder, ¼ cup honey, 1 (12oz) can beer, 8 tablespoon butter
Pour the batter into the prepared pan, then pour the remaining 2 tbsp butter on the top. Bake for 40-50 minutes, until a toothpick inserted in the middle comes out clean.
8 tablespoon butter
Allow the bread to cool at least 10 minutes before slicing and serving. You can tip the bread out of the pan, but it may need to cool longer because it is very soft and moist.

Notes

*Beer: You can use whatever your favorite is! A lighter beer will have a more subtle flavor, which is my preference. A darker beer will have a more robust flavor.

Tips & Tricks

Be careful not to overmix the batter or it will deflate.
Always use a serrated knife to cut the neatest slices.
For best results, use a non-stick pan so that it tips out extra easily. This lets you skip the annoying step of making a parchment paper sling.

Storage: Store leftovers in an airtight container at room temperature for 2-3 days. You can reheat it gently in the microwave before serving.

Freezing: This bread is best served fresh. You can freeze leftovers, but they will be extra soft. If freezing slices, I suggest serving them flat on a cookie sheet until solid, then storing in a Ziploc bag or wrapped in plastic wrap. If freezing a full loaf, cool it fully before wrapping tightly in plastic wrap and a layer of foil. It will freeze well for 2-3 months.

Nutrition