Buttery Honey Beer Bread with Honey Butter

Buttery honey beer bread with honey butter

Whew.  That’s a long title.  But it seemed a shame to leave any of it out, so I’m just going to roll with it.  This beer bread is exactly that – buttery with a touch of honey and undertones of your favorite beer.  Oh and then go ahead and top it with a good smear of compound honey butter.  Yeah – this disappeared pretty quickly at our house.

Buttery honey beer bread with honey butter

Beer bread is one of those recipes that I am so glad to have finally made from scratch.  I’ve had plenty of beer bread at parties over the course of the last few years, but it always came from a mix.  I’ve wanted to make it homemade for a long time and St. Patrick’s Day finally gave me an excuse to go ahead and do so.

Buttery honey beer bread with honey butter

The downside to this?  I have a feeling I’m going to turn into a bit of a snob when it comes to beer bread.  This version is just so. much. better.  It’s soft and slightly chewy on the inside but has this awesome crunchy crust on the outside.  The honey butter is totally optional, but when it melts into a slice of the slightly warm bread?  Swoon.  I’m getting hungry just thinking about it.  And another bonus? It’s still super fast – it only takes 5 minutes to get the batter in the oven.

Buttery honey beer bread?  Just do it.  You’ll be happy you did.

Buttery Honey Beer Bread with Honey Butter
Yield: 1 loaf
For the beer bread:
  • 2 cups all-purpose flour
  • 1 cup bread flour*
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 1 bottle (12 ounce) your favorite beer
  • 4 tablespoons unsalted butter, melted and cooled slightly
For the honey butter:
  • ½ cup (8 tablespoons) unsalted butter, at soft room temperature
  • 1 tablespoon honey
  • ¼ teaspoon salt
  1. To make the beer bread - preheat the oven to 350 degrees. Grease a 9 by 5 inch loaf pan with nonstick cooking spray or butter. Set aside.
  2. In a large bowl, whisk together both kinds of flour, the sugar, baking powder and salt. Add in the honey and beer and mix until just combined. Spread the batter evenly in the prepared pan. Evenly pour the melted butter over the top of the batter.
  3. Transfer the pan to the oven and place a baking sheet on the lower rack to catch any butter that may drip from the pan. Bake for 50 to 60 minutes, until a cake tester inserted in the middle comes out clean and the top is golden brown.
  4. To make the honey butter - in a small bowl add the butter. Add in the honey and salt. Mix until well combined. (This is the way I’ve been making this honey butter for a few years. Feel free to adjust the amount of honey and salt to your own taste.)
*If you don’t have bread flour on hand, you can substitute all-purpose flour.

Beer bread adapted from Ezra Pound Cake.  Honey butter from Cookie Monster Cooking.


More from Cookie Monster Cooking:


  1. allison says

    warning — I tried this recipe with a mad tom IPA and was a little disappointed.. too much of a strong flavour. id like to try it again with a lighter beer. thanks for sharing the recipe!

    • Ashley says

      Hi Lucia! I usually store it in the fridge and then take it out in advance of when I need it to let it soften up (usually an hour or two).

      I have left it out for several hours at parties, etc. and it’s always been great.

    • Ashley says

      Hi Ashley – I’ve never weighed this bread before, so I’m not 100% sure. My guess would be to use the middle setting on a bread maker (on the one I have, I’d probably go with the 1 1/2 pound loaf). But I’ve never tried it myself. Sorry!

  2. Francesca says

    Hi, I was looking for a recipe to use some cans of hideous Red Stripe beer, someone left at our house after a BBQ and found this recipe. It’s so delicious! My husband, who is very fussy about breads, keeps requesting it. I have a loaf in the oven now for a picnic tomorrow.

    Do you think a mocha dark ale would work too?

    • Ashley says

      I love this! I think you really can’t go wrong … I made it with a stout recently and we enjoyed it that way too!

      And I agree – it’s a great way to use up leftover beer hanging out!

  3. Amanda says

    Tried this recipe today! So easy, fast and YUMMY! My husband, kids and I devoured the entire loaf in one sitting.

  4. Tony says

    Just want to say thanks! My girlfriend and I absolutely love this bread and have been making it pretty frequently. The base recipe is awesome, but I’m going to have to try some of the variations I’ve seen in the comments here soon as well.

    • Ashley says

      So happy to hear this! Thanks for taking the time to let me know. And yes, definitely play around with it a bit – the possibilities are endless! :)

  5. Beth says

    Does beer need to be room temperature? I have a recipe that states it should but don’t see anything on your site that says either cold or room temp! This sounds GREAT! Want to try it for sure!

  6. kristal says

    I simmered some sage leaves in the butter and diced up some chives and threw them in the batter for a more savory bread to go with pot roast. It was awesome.

  7. Lynne says

    Just wondered about the best way to store this, if it lasts long enough. With so much butter does it need refrigeration? BTW, best and easiest bread ever!

    • Ashley says

      Hi Lynne! I usually just store it in either an airtight container or wrapped in aluminum foil at room temp (for the loaf). The honey butter I keep in the fridge and just bring back to room temp when I need it! So so glad you enjoyed it!

  8. says

    I had to come tell you, I found your recipe through pinterest, and made it with Guinness and my gosh, we can’t get enough of it. I’ve made it three times already and am about to make it a fourth time (within 4 weeks!!). It is hands down our absolute favorite bread recipe, and the honey butter is pure heaven. Thanks so much for sharing this!!

  9. Karen Mercurio says

    I have tried many beer bread recipes and I have to say this is the best!! It has the perfect sweetness and yeasty flavor. Love it. Thank You for the wonderful keeper!

  10. Deloris says

    I should have read the recipe more carefully – I dumped the butter into the batter. But it still turned out great. We have a some beer we were going to pour out, but now I have Christmas presents in the works. Thinking it would be good with some cheddar cheese and jalapenos!

    • Ashley says

      That sounds like a great idea with the cheddar and jalapenos! So glad that it worked out okay! Hope that you enjoy it!

  11. Jenny says

    I just made this. I used self-rising flour, omitted the salt, cut back on the baking powder, and then found I only had 2.5 tablespoons of honey! So I had to supplement that with a little bit of corn syrup (don’t judge me! I only use it for caramel recipes). The only beer we had in the house was Miller that my brother left here last winter (can you imagine? They don’t let you take bottles of beer on the plane!)–not that we drink that nasty… anyway. I had a bit of a brain fart and melted a whole stick of butter instead of half, so I put half on at the beginning, and the rest after about 40 minutes. I figured it couldn’t hurt. (Another thing I did was like the bread pan with a sheet of parchment. My bread pans are old, and no matter what you do, they tend to stick. This may have been helpful with the extra butter, because it didn’t scorch at all.)

    It smelled SO good coming out of the oven! I tried to wait for it to cool. I valiantly waited a whole four minutes. Then I cut a piece and had it with mocha latte coffee with salted caramel creamer. My daughter is devouring her slice as I write, rolling her eyes and making little moaning noises to indicate her opinion of its goodness. I am going to have another, this time with a smear of strawberry jam.

    Thank you for sharing this. I tried a different recipe a long time ago, but it was bitter and unpleasant. THIS IS NOT UNPLEASANT!!!

    • Ashley says

      Hi Jenny! haha oh my gosh I love this. So glad you and your daughter are enjoying it! Great call on the strawberry jam – I’m going to have to try that next time I make this. And definitely no judging – I use corn syrup too for caramel and marshmallows! : )

      • Laurinda Murphy Norris says

        Stop beating yourself up over corn syrup. It is no worse than any other sugar/syrup. What you are referring to is probably what we Southerners call Karo syrup, which is, of course, a brand. They actually make a dark syrup, but we always refer to that as dark Karo, but, I digress. This corn syrup is not the same as high fructose corn syrup. Feel free to use it in moderation as you would any sweet treat. The real evil of high fructose corn syrup is that it is everywhere, not that it is inherently worse than any other syrup.

        As for this recipe, I love it and have made it with stout and a pale ale. We loved it both ways. It toasts to beautifully and is divine with good cheese melted atop to accompany soup or for any other reason you want delicious cheese toast. I had bottled beer that was about 22 ounces per bottle, so I just doubled the recipe and added a couple of tablespoons of water to make up the difference. It worked perfectly.

        • Ashley says

          So so glad you enjoyed the bread! I love the idea of melting cheese on top of a slice – I’m definitely going to have to try that!

  12. Mayra Wager says

    I just made my first loaf and it tastes as good as it looks :) I want to make a couple more loafs to give away to my neighbors for Christmas, would you be able to tell me how long the loaf will stay fresh?? It will take me a few days to make them and I just want to make sure it wont be hard within a day or two :)) Thanks for sharing this wonderful recipe!!!

    • Ashley says

      So glad that you’re enjoying it Mayra! Wrapped tightly in plastic wrap or in an airtight container it keeps for about 3 to 4 days at room temp!

  13. Allison J says

    Just put a loaf in the oven. Hope it turns out. It’s my first time making it and it was very dry. But I’m assuming that’s why you pour the butter over it.

    • Ashley says

      Hi Allison – the batter shouldn’t be super dry before putting it in the oven. My guess would be that you used too much flour (i.e. scooping with a heavy hand).

  14. Agueda says

    OH MY GOD! I just made it for the fisrt time and I think it’s one of the tastiest things I’ve ever baked, only one slice and I’m already addicted to it. Thank you for sharing!

  15. Christie says

    I made this once as per the original recipe (love!), and then again using a pumpkin ale and maple syrup instead of honey (love love!). I haven’t made the honey butter yet, but the maple-pumpkin version pairs wonderfully with a spicy chilli.

    • Ashley says

      So glad you like it Christie! I’ve made it with a pumpkin ale (and loved it) but never used maple syrup – I’ll have to try that next time!

  16. Janina says

    I made your bread for the second time this morning. And again it turned out delicious!
    Since my boyfriend and I don’t eat that much bread and I feared it might dry out to soon, I made it in a muffin pan so I can take it to work. Worked very well, too!
    Thanks and all the best from Munich, Germany

  17. says

    I found this recipe on Pinterest and LOVE IT! So easy to make and absolutely delicious. I have been using it this fall to compliment my crock pot soup recipes. I’ve put a link on my blog page to it, I just had to spread the joy!


  18. Heather says

    OMG!!! I pinned this recipe a while ago knowing that I would make at some point. I was making a pot of corn chowder with bacon soup and thought this bread would be perfect. It was AMAZING!!! So easy to make an taste just like it is described, crispy crust and moist in the inside. Thank you for the recipe this bread will be made again, and again, and again. Yum!

  19. Kayla says

    I love this beer bread, but make sure you make it with sugar, NOT Splenda! I was out of sugar and figured it would work the same. Ohh man was I wrong. Everything baked fine, but it tasted terrible! Maybe it reacted with the beer? I don’t know, but I know I won’t do it again!

  20. Meghan says

    I made this last night for the first time after finding it through Pinterest. It was wonderful! My husband, teenage son, and I ate the whole loaf. I made it exactly according to the recipe using Yengling. It was ready and perfectly browned in 50 minutes after baking in my brand new oven. So yummy with the honey butter. I’ve made another loaf to have with dinner tonight. I added chopped green onions to compliment our dinner of Korean BBQ Short ribs. I’ve already sneaked a bite and it’s fabulous. I plan to add a tablespoon or two of ginger to the honey butter. I can’t wait to try it. As a side note: I only used half of the butter called for in the recipe today because I was running low. It was still great so anyone that wants to cut the fat could just half it.
    Thanks for posting!

    • Ashley says

      So happy that your family enjoyed it Meghan! And I love the sound of those changes you made to go with the ribs. I’m going to have to give those a try next time I make ribs!

  21. equamars says

    I did it yesterday, with a samuel addams beer that I have left. It turn out expectacular, like in the picture. But the taste was too strong I don’t know why. It could be the beer or the salt? even if I spred the honey butter didn’t help to light that strong flavor in my mouth.

    • Ashley says

      What type of strong flavor did you get exactly? I’m not quite sure what you mean… was it a strong beer flavor or too salty? It almost sounds like something was either bad or there was too much salt? Whenever I make this there is just a slight hint of the undertones in the beer that I used (for example, I just made it with pumpkin beer and you could slightly taste the cinnamon/nutmeg from the beer). Did you use unsalted butter?

  22. Mary says

    I fell on this recipe by chance, it looked great and and I was curious. although I do not like beer at all and had some left over from summer BBQs. To my pleasant surprise It’s fantastic. No alcohol taste, just great.

  23. Nancy Slaughter says

    My daughters and I made it this weekend and it was a big hit! I made it with Angry Orchards Apple Ginger beer!

  24. Adeline says

    I have a question……what could I replace the beer with ??
    I’m the only one in the family that can eat this and I would like to make it so everyone would be able to enjoy it.

    • Ashley says

      Hi Adeline – I’ve never made it with anything other than beer myself, but another reader said it worked great for her with seltzer water.

    • Nico says

      If you can’t use regular alcoholic beer, you try a non-alcoholic beer like Beck’s. I believe that the beer is used as a source of yeast.

    • Mary says

      Adeline, any one can eat this, there is no concern about alcohol. Alcohol evaporates when
      It is cooked, it think the beer is used more for its yeast and enhances the flavour. No need to worry just in joy

  25. Cady says

    This is SO GOOD. I made a batch with Aviator Red Ale, as well as the honey butter, and it came out amazing. I didn’t need to cover the loaf at all, but at 50 min the top was starting to get toasty – the crusts are crunchy and perfect! I used just all APF and salted butter, a little less added salt, and it’s great. Can’t wait to feed some to my guy! THANKS!

    • Ashley says

      If you go to the recipe index, main dish, then soups you’ll find some of my favorites. We’ve had it before with the minestrone and roasted veggie, and I’m planning on making it again soon to go with chili! You really can’t go wrong pairing this with quite a number of different options : )

  26. Lizzie says

    I made this last night and it turned out perfect! I woke up this morning to find that half the loaf had already disappeared hahaha

      • Kelly says

        Hello! I fell in love with this recipe and I am determined to make it! But I have tried it twice now and the outside of the loaf is almost burnt and the inside is still a little doughy! Do you perhaps know what I am doing wrong? I followed your recipe word for word!

        • Ashley says

          Hi Kelly! I’m sorry to hear that it’s almost burnt for you! I would try tenting the loaf loosely with aluminum foil after it’s been baking for a little while. It will help keep the top from browning too quickly while it finishes baking. That happens to me sometimes with some other yeast type breads in my new oven since we’ve moved – I typically wait until it’s a golden brown and then put the aluminum foil on (to stop it from getting too dark after that point).

  27. Ashtronaut says

    I made this with Redd’s Apple Ale, also substituting one cup of APF with whole wheat flour. AMAZING. Can’t wait to try it with a hard cider, or maybe a Guinness!

    • Ashley says

      Hi Nicole! Yes, you can use salted butter. I would reduce the amount of salt in the recipe by a little though, otherwise the final product may wind up being too salty. The amount of salt in salted butter varies for different brands, so it’s hard to say how much extra salt you are adding that way.

  28. Fran says

    OMGooodness! This sounds fantastic! I am assuming that you can buy the bread flour in a grocery store? I am deffinitly going to try this…I will be following you!

  29. Darlene says

    Hi there! I wanted to ask you if this bread tastes like beer at all? Seeing I don’t like the taste of beer but love bread, I was wandering about that!

    • Ashley says

      Hi Darlene – I’d say yes and no. It definitely does not taste like you are drinking a bottle of beer …. but the bread does take on some undertones or hints of the flavors in the beer (so a little nuttiness, etc. just depending on what kind you use). I’m not the biggest fan of beer but I love this bread : ) Hope that helps!

  30. Jackie Freeman says

    Ashley, my dad made a similar bread years ago, that I still make. Recipe as follows:
    3 cups self-rising flour
    3 Tbsp sugar
    12 oz. any beer
    Mix & bake on 350 degrees for 60 minutes. Enjoy

  31. Ashley A says

    This looks great! I was wondering if you’ve ever used whole wheat flour for this? I have stone ground whole wheat all purpose and stone ground whole wheat bread flour. I wasn’t sure if that would make it too dry or not. Any thoughts?

    • Ashley says

      Thanks Ashley! I haven’t tried it yet myself using whole wheat flour. Typically I sub out a portion of the regular flour for some whole wheat flour, which usually gives me the texture I want. But feel free to experiment! If you sub it all out it may be denser and heavier than it’s intended, but depending on your own tastes that may be fine! I also tend to prefer white whole wheat flour (or whole wheat pastry flour) since they seem to give me lighter results.

  32. Chandra says

    Hi Ashley,

    I saw this on Pinterest today and decided to try it. OMG both the bread and honey butter are so delicious!

    Thank you for sharing!

    • Ashley @ Cookie Monster Cooking says

      Hi Chandra! I’m so so happy to hear this! Really glad that you enjoyed them both : )

  33. ashley says

    I just saw this on pinterest and want to make it so bad! Looks so delicious! I was wondering what I can use instead of beer since I don’t have any?

    • ashley says

      oh and I have a question about the flour too. Is it 2 cups of all purpose and a cup of bread or 1 cup of all purpose and 1 cup of bread flour?

      • Ashley @ Cookie Monster Cooking says

        Hi Ashley – It’s 2 cups of all-purpose plus 1 cup of bread flour (or you can use 3 cups total of all-purpose if you don’t have bread flour on hand).

    • Ashley @ Cookie Monster Cooking says

      I’ve never made it myself with anything other than beer, but another reader said that seltzer water works! Good luck!

  34. Brendan says

    I made this last night with a bottle of Dogfish Head 60 min IPA and it turned out very delicious even without the honey butter (which made it even better). Thanks for the super easy and quick recipe!

    • Ashley @ Cookie Monster Cooking says

      So happy to hear this! It is good even without the honey butter – I’m pretty sure we had a few slices for breakfast the last time I made it!

  35. Carissa says

    Thanks for the recipe Ashley 😀 I am a home brewer and I just finished making a batch of beer so I added 1 cup of grist (leftover grain) and a tbsp of molasses to this, my house smells insane and I can’t wait to dive in. The beer I used was my own Weisen and the raw bits tasted really great.

    • Ashley @ Cookie Monster Cooking says

      Hi Carissa! That’s awesome – those additions sound great! Hope you enjoyed it : )

  36. Rebecca Biddle says

    Hi, I just wanted to say that I love this recipe. I haven’t made the honey butter part because the bread is sweet and buttery enough for my husband and me. I found that our favorite beer to use is Cherry Wheat beer. The reason I had to write this, though, is because I found that day-old or so, this bread makes fabulous French toast! Total yum. I put a little honey in with an egg and some milk, soaked the bread and fried it in butter; served it with powdered sugar and syrup. So good! We both loved it. Thank you for this recipe, I don’t think I will ever use another.

    • Ashley @ Cookie Monster Cooking says

      Hi Rebecca! This makes me so happy to hear! And I would never have thought to try using this for french toast – that is an awesome idea! Definitely trying that next time I make this.

  37. Stacey H. says

    I made this earlier in the week to take to work and it was almost gone before lunch. Cooled completely and wrapped tightly it was very fresh for work the next day. I’m making it again to go along with dinner. Fantastic and so easy.

    • Ashley @ Cookie Monster Cooking says

      So glad you enjoyed it Stacey! Impressed that yours made it in to work! lol That was always my intention all the times I’ve made this … yet somehow we never managed to share : )

  38. Angie says

    Thank you so much for this recipe. So easy! The honey butter with it is to die for. It’s just my boyfriend and I and we nearly polished off the entire loaf tonight! DELICIOUS! :)

    • Ashley @ Cookie Monster Cooking says

      Hi Angie! haha I love it! My husband and I did the same thing : ) So happy that you made the honey butter too and that you enjoyed it!!

  39. ELS says

    Made it last night with Shiner Bock beer! It was delicious! The family devoured it! It was hard to cut straight out of the oven though, but super delicious warm, so it didn’t matter that the slices were ugly. The honey butter was awesome too!

    • Ashley @ Cookie Monster Cooking says

      So so glad you all enjoyed it! Especially with the honey butter! I tried to cut mine too soon the first time I made it too .. it’s just so good warm! Totally worth the ugly slices : )

  40. Rebecca says

    I would love to try to make a whole wheat version of this. Do you have any suggestions on how I would alter the recipe? I am new to the baking world!


    • Ashley @ Cookie Monster Cooking says

      Hi Rebecca! I would try subbing out a portion of the flour for whole wheat flour. A good place to start would be subbing out 1 cup of the all-purpose for whole wheat (I wouldn’t sub out more than 1/2 of the total amount of flour since it may affect the recipe). Let me know how it goes!

    • Ashley @ Cookie Monster Cooking says

      So happy you enjoyed it! And also good to know that it works with seltzer water!

  41. andrea says

    wondering if 12oz of strawberita or limearita would be good? I have no reg. beer on hand :-( Would soda work?

    • Ashley @ Cookie Monster Cooking says

      My guess would be no – I’m thinking it will make it pretty sweet. But honestly I’m not sure!

    • Ashley @ Cookie Monster Cooking says

      So glad you liked it! I’ve been trying to get my hands on the apple wheat forever … they’re always sold out at the store I go to!

  42. Erika says

    I just made this bread and it was so, SO easy to prepare and it is SO delicious! Plus, with the honey butter spread? *swoon*

    • Ashley @ Cookie Monster Cooking says

      Hi Erika! So glad you made the honey butter too : ) It goes so well with the bread!

  43. Janet says

    I tried this yesterday and it turned out great. So quick and easy and delicious. Do you think it would work to add fresh blueberries to the dough before baking?

    • Ashley @ Cookie Monster Cooking says

      So glad it turned out great! I don’t see why not. If you give it a try, definitely let me know. I’ve love to hear how it turned out!

  44. Arielle says

    What do you think of the possibility of substituting hard cider (specifically angry orchard: crisp apple) as a replacement for the beer? I usually have hard cider on hand and a cider/honey bread sounds like it could work.

    • Ashley @ Cookie Monster Cooking says

      I’ve never actually tried it with hard cider, but I think it would work (it may be a little sweeter but as long as you like the taste of the cider I don’t think that would be a problem!). Let me know if you give it a try that way!

  45. says

    Hi Ashley, I just wanted to say I found myself snowed in today and happened to have everything for this recipe (the beauty of being a homebrewer is a constant supply of beer on hand!) and it turned out amazingly. Fresh out of the oven it was truly one of the best breads I’ve ever tasted. I had to put it away immediately for fear that I’d eat the whole thing by myself. Thanks for such a great recipe!

    • Ashley @ Cookie Monster Cooking says

      Hi Lauren! I loved hearing this : ) haha you did better than me … I ate it for breakfast, for a snack… (we only managed to save a few small slices)!

  46. says

    Ashley, this looks so easy and delicious! I don’t suppose you had any left overs so my questin may be hard to answer. :) Do you think this bread would still be good the next day or is it really a devour immediately kind of bread?

    • Ashley @ Cookie Monster Cooking says

      It’s definitely still good the next day (we managed to save a few pieces)! We rewarmed them for a few seconds in the microwave and then it’s almost as good as new : )

    • Ashley @ Cookie Monster Cooking says

      I usually go with whatever my current favorite is : ) I personally like shock top – so that’s what I used for this one. I think it’s definitely important to go with a beer you like to drink (I’ve made this before with a beer that I don’t like that we just happened to have leftover… and then I didn’t like the bread as much!)

    • Ashley @ Cookie Monster Cooking says

      Thanks Averie! haha there’s no going back now … I’m obsessed with this bread!

  47. says

    I LOVE Beer Bread! It’ definitely one of my favorite breads (to eat and make). Love the chewy crumb and the crispy crust and the flavor. Your variation sounds so good and reminds me of a cross with cornbread with the whole honey-butter thing you’ve got going on there. I think I need to try my beer bread like this next!

    • Ashley @ Cookie Monster Cooking says

      Yes! The honey butter combo in the bread and then the honey butter makes this so so good … and now I want to go make another loaf pronto.

  48. says

    I love the title! Even if it is long heehee 😉 Every word made me more and more excited to read the post – buttery (yes) beer (Yes) bread (YES) Honey Butter (OMG YES). Will definitely have to give this a try soon !

    • Ashley @ Cookie Monster Cooking says

      haha that’s pretty much exactly what went through my mind when I was typing it out

Leave a Reply

Your email address will not be published. Required fields are marked *