Baking Great Bread at HomeOne bowl, no yeast, and a buttery crust that makes this loaf hard to stop slicing
BeginnerHoney BeerBread
by Henry Hunter Jr.
The no-stress loaf for soup night, chili night, or just because.
Bake Time
50-55 minutes
Yield
One 9x5-inch loaf (10-12 slices)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
Easy honey beer bread with a tender crumb and buttery golden crust. No yeast, no kneading, and ready in about an hour.
Equipment Needed
Gives this batter the right depth and shape
You can make the whole batter in one bowl
For evenly distributing the baking powder and salt
For gentle mixing so the loaf stays tender
Keeps the bottom crust from steaming after baking
Ingredients
Main Batter
A lager or pilsner keeps the loaf mellow. IPA adds bitterness, and stout brings deeper roasted notes.
Poured over the top before baking for the signature crust
Optional Add-Ins
Pick one add-in or combine up to 1 cup total
Prep
Prep the Pan and Oven
Quick bread batter should go straight into a hot oven, so get your pan ready before you mix anything.
Click each step to mark complete
Preheat the Oven
Set the oven to 375°F (190°C) and position a rack in the center.
Prepare the Pan
Grease a 9x5-inch loaf pan with butter or baking spray so the loaf releases cleanly after it bakes.
Precise Timers
Use these interactive timers to track your stages.
Preheat Oven
Mix
Mix the Batter
The beer and baking powder handle the lift here, so your job is simple: mix gently and stop early. That's how you keep this tender.
Click each step to mark complete
Whisk the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
Add the Honey and Beer
Pour the honey into the bowl, then slowly add the beer. Stir with a wooden spoon or spatula until the flour is moistened and the batter still looks a little rough.
Fold In Any Add-Ins
If you're using cheddar, rosemary, or jalapeños, fold them in with a few gentle strokes. Don't keep mixing once they're distributed.
Transfer to the Pan
Scrape the batter into the loaf pan and pour the melted butter over the top. That butter is what gives the loaf its rich, crackly crust.
Pro Tip
Foam from the beer is normal. What you don't want is aggressive stirring once the liquid hits the flour.
Precise Timers
Use these interactive timers to track your stages.
Mix Batter
Shaping
Pan Setup
This batter isn't shaped like a yeast dough, but pan setup still affects the final rise and slice shape.
Watch the Technique
Classic Loaf Pan
Best for the tallest loaf and clean sandwich-style slices.
RecommendedClick each step to mark complete
Use a Standard Loaf Pan
Spread the batter evenly in a greased 9x5-inch loaf pan and let the center crown naturally as it bakes.
Bake
Bake and Cool
Bake until the top is deep golden and the center is fully set. A little patience here keeps the crumb from turning gummy.
Step by Step
Bake the Loaf
Bake at 375°F (190°C) for 50 to 55 minutes. If the top is browning too quickly, tent it loosely with foil for the last 10 to 15 minutes.
Check for Doneness
The loaf is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs and the internal temperature is about 200°F (93°C).
Cool Briefly in the Pan
Let the bread rest in the pan for 10 minutes so the crumb can set before turning it out.
Finish Cooling on a Rack
Turn the loaf out onto a wire rack and cool at least 15 more minutes before slicing.
Bake
Cool in Pan
Cool on Rack
Baking Methods
The best method for a high rise, crisp buttery crust, and even slices.
Equipment: 9x5-inch loaf pan
Preheat
Heat the oven to 375°F (190°C).
Fill
Transfer the batter to the pan and pour the melted butter on top.
Bake
Bake 50 to 55 minutes until the loaf is richly golden and set in the center.
Cool
Rest 10 minutes in the pan, then finish cooling on a rack.
Nutrition Facts
Per 1 slice • 12 servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
Keep wrapped or in an airtight container for 3 to 4 days.
Refrigerated
Not recommended because refrigeration speeds up staling.
Frozen
Freeze slices or the whole loaf for up to 3 months, tightly wrapped.
Refresh
Toast slices or warm part of the loaf at 350°F (175°C) for 8 to 10 minutes to bring back the crust.
💡 Toast is the fastest way to bring day-two beer bread back to life.
Your Feedback
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.
Wire Monkey Handcrafted Bread Lames
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