Honey Maple Beer Bread

I hate beer. But I loved this bread.

You will too. And it’s ridiculously easy.

Honey Maple Beer Bread - No Yeast, No-Knead, Easy Bread Recipe at averiecooks.com

Hate may be too strong of a word about my feelings for beer, but not really. In college, if the choice was drink beer at a party because it’s all there was or stay sober, I stayed sober. I was the built in designated driver.

I really don’t know what it is about beer that I despise so much. I love wine and champagne, but not beer, which is odd because I dig yeasty, cultured, and vinegary things. I like to ferment, pickle, and make homemade kombucha and kefir.

Honey Maple Beer Bread - No Yeast, No-Knead, Easy Bread Recipe at averiecooks.com

Beer does wonders for this bread, and the bread does not taste like beer. If it did, I wouldn’t love it so much.

And let’s cover this since I know I’ll be asked. Most of the alcohol bakes off and what you’re left with is wonderfully textured bread, with great depth of flavor.

The bread is one of the best sandwich-like breads I’ve ever made, either quickbread or yeast. Two others are very good, but they’re yeasted breads and require rising, kneading, and you’re looking at a 4+ hour event with lots more work.

Honey Maple Beer Bread - No Yeast, No-Knead, Easy Bread Recipe at averiecooks.com

The bread is so simple to make you’ll think you’re doing something wrong. It reminds me of a couple other quickbreads I’ve made, but those use buttermilk. You don’t even need buttermilk for it.

You combine all the ingredients in one bowl, pour beer over them, stir, and that’s it.  You cannot mess this up.

I used honey from Trader Joe’s. If you have fancy honey and want to use it, go for it. When I made the Honey Pumpkin Spice Cookies, it was impressive how many people wrote to say they had local honey or knew someone with hives. I wish I did.

Honey Maple Beer Bread - No Yeast, No-Knead, Easy Bread Recipe at averiecooks.com

If you don’t have real maple syrup, no biggie. Use what you have, and that goes for the beer, too.

Since I’m not a beer drinker, I stood in front of the beer case forever and had no idea what I was grabbing. I finally settled on Blue Moon Harvest Pumpkin Ale because pumpkin anything sounds good. But no, the bread doesn’t taste like pumpkin, although I wish it did.

I really don’t think there’s a wrong beer for the bread. I want to make more of it, tryin a variety of beers to see how they effect the taste. Since I don’t know one from the other, it’ll be random potluck. Sounds fun.

Honey Maple Beer Bread - No Yeast, No-Knead, Easy Bread Recipe at averiecooks.com

The bread is about as sweet as storebought honey-whole wheat sandwich bread. Although there’s no whole wheat flour in the bread, it has a wheaty, nutty quality which I love,  courtesy of the beer.

I used one teaspoon each of cinnamon and nutmeg, as well as a dash of molasses, all of which add warming undertones and little bursts of comforting flavors. They’re very subtle, but present. It’s the nutmeg that I notice most, and it plays wonderfully off the honey and maple.

If you plan to make sandwiches with the bread or dip it with chili or soup, or let it go stale and make croutons with it, or use it as the dipper for hummus or on a cheese platter, you may want to either omit or dial back the cinnamon and nutmeg.

You could also go savory with the spices, adding a pinch of garlic or onion powder, curry, oregano, dill, or whatever flavors you like.

Honey Maple Beer Bread - No Yeast, No-Knead, Easy Bread Recipe at averiecooks.com

As a sidebar recipe, I made bread pudding with it. In a medium bowl, I beat 1 egg with about 1/2 cup milk, 1/3 cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla, and then put 3 slices of bread (torn apart) into the egg-milk mixture and let it soak for 10 minutes. Then I pressed it into an 8×4 pan and baked at 350F for 17 minutes. It was some seriously good bread pudding.

Or use the bread for Pumpkin Cinnamon Overnight Pull-Apart French Toast or in place of the Hawaiian bread in Hawaiian Bread and Maple Banana Baked French Toast.

It’s ridiculously soft and moist. It’s on the denser side, as is to be expected without using yeast, but it’s not a crusty bread, which is music to my ears.

I baked it late one night last week, and woke up to photograph it, only to find it was raining and continued to rain all day. Horrible weather for food photography, but great weather for curling up with soft, squishy bread.

Honey Maple Beer Bread - No Yeast, No-Knead, Easy Bread Recipe at averiecooks.com

It’s total comfort food. I’m not even that much of a bread eater, and I loved it.

Effortless, goofproof, and tastes amazing. Cannot ask for anything more.

Honey Maple Beer Bread - No Yeast, No-Knead, Easy Bread Recipe at averiecooks.com

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Honey Maple Beer Bread

This is some of the best bread I've ever made, and it's definitely the easiest. No yeast, no-knead, no fuss. Simply combine all the ingredients in one bowl, pour beer over, stir, and bake. Foolproof, goofproof bread that's ridiculously soft and moist. It doesn't taste like beer and it's safe to feed to kids. Read the blog post for alternate uses, including a recipe using it as the bread for bread pudding; use it as French toast bread or for overnight French toast bakes. Serve it with soup, chili, dip it in hummus, or take the spices and flavor profile more savory by adding garlic or onion powder, curry, oregano, dill, or your favorites. Work-free, versatile, fabulous bread.

Yield: 1 tall 9x5 loaf, about 12 thick slices

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Ingredients:

2 tablespoons canola or vegetable oil
2 tablespoons light, mild, or medium molasses (not blackstrap)
1/4 cup honey
1/4 cup maple syrup
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt, optional and to taste
3 cups all-purpose flour
1 tablespoon baking powder
12 ounces beer (I used Blue Moon Harvest Pumpkin Ale; use your favorite beer)

Directions:

  1. Preheat oven to 375F. Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. In a large mixing bowl, add the first 9 ingredients (through baking powder). Tip: Measure the oil in a 1/4-cup measure, filling it halfway (there's 4 tablespoons in 1/4-cup, so halfway is 2 tablespoons). By adding the oil first, it coats the measuring cup so the subsequent sticky ingredients (molasses, honey, maple) will slide right out.
  3. Slowly pour beer over the top. It will bubble and foam. Stir until combined. Batter is thick, gloppy, and dense.
  4. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 40 minutes, or until top is domed and set, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before turning out onto a wire rack to cool completely. Slice using a serrated knife. Bread is best fresh, but will keep airtight for up to 4 days. As the days pass, toasting it is recommended. Serving Ideas: with butter, hummus, olive oil and balsamic; eat is as toast, use as sandwich bread, dip in soup, use for French toast, dice day-old bread and bake for croutons or dice and make a French toast bake or bread pudding. See blog post for more details.

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Two friends recently posted great looking beer bread. Tieghan’s 5-Ingredient Beer Bread and Ali’s Pumpkin Beer Bread

Have you ever made beer bread?

   

99 Responses to “Honey Maple Beer Bread”

  1. #
    51
    Mary Ann — October 25, 2013 at 10:52 pm

    I’ve got my sec0nd loaf in the oven! Yesterday I omitted the cinnamon and nutmeg and put in a bit of onion and garlic powders (wtih Drop Top Amber). So good! Even my brother liked it and he thinks I cook weird things. And now I’m baking a loaf with the cinnamon and nutmeg. I wanted to drink my last beer so I used a bottle of hard cider, hope that works. Added 1 peeled, shredded apple and some pecans!

    Reply

    • Averie Sunshine replied: — October 25th, 2013 at 11:07 pm

      As long as there’s some yeast in the hard cider I think you should be safe (As long as the batter got bubbling and foamy like it did when you added the beer to your previous loaf). Shredded apples with the hard cider sounds wonderful! And glad you even impressed your bro with your onion/garlic loaf! Thanks for trying the recipe & LMK about it!

      Reply

      • Mary Ann replied: — October 26th, 2013 at 5:29 pm

        The cider worked well! That loaf was yummy, I’m *almost* ashamed to say that I have another loaf in the oven. I may have made a grocery trip to stock up on beer and honey. Went super savory with this: all honey, no maple, subbed in 1/2 cup oat flour and 1/2 cup whole rolled oats for 1 cup of the flour and for spices used celery salt, granulated onion and garlic, and Italian seasoning and threw in a bit of cheddar and parmesan for good measure. Thank you so much,I clearly love this recipe! :D And I love that the measurements are easy enough to remember!

        • Averie Sunshine replied: — October 26th, 2013 at 9:02 pm

          I love your enthusiasm and variations of this bread!!! Wow! I need to come to your house :) That’s funny that you’re stocking up on beer and honey. I know how it is when you start making something and get on a little roll with it!

          I think your oat flour/whole rolled oats substitutions sound great. Some nuttiness and chewiness and texture. Mmm, good! And nice to throw in some cheddar and parm, for good measure of course :)

          And I am so happy to hear the cider version worked! Now I know that and can tell people who are adverse to using beer that cider does work! Keep me posted with future variations!

  2. #
    52
    Molly — December 6, 2013 at 10:03 am

    I’m making this tonight as a welcome home gift for the hubby. Woot!

    Reply

    • Molly replied: — December 7th, 2013 at 6:31 am

      Reporting back:
      I used blueberry honey, blueberry wheat ale, cinnamon, nutmeg, and ginger. The bread tasted weird while fresh and hot yesterday – still very beer-y, and just strange. Maybe too many spices, or the molasses was too much with those flavors, I don’t know.
      BUT, this morning, it tastes like blueberry bagels! Delicious! I think it just needed time to settle down.

      Reply

      • Averie Sunshine replied: — December 7th, 2013 at 12:19 pm

        I’ll admit that DOES sound like a lot going on…beer and blueberries could work, along with the cinn & molasses, but it could also be a bit too much – but sounds like it all mellowed with time which is often the case with lots of big, bold flavors, they all sort of marry after a day or two. That’s wonderful! So glad it worked out and that it tastes like BB bagels. YUM!

  3. #
    53
    Kelly Lee Brosky — January 12, 2014 at 10:12 am

    I lowered the gluten content by replacing the All Purpose Flour with Bob’s Mills Gluten Free All Purpose Flour + 1-1/2 tsp. Xanthan gum (per the directions on Bob’s Mills package). It worked perfectly! I also used Mackeson’s Triple Stout as my beer of choice and it went perfectly with the molasses & maple! :)

    Reply

    • Averie Sunshine replied: — January 12th, 2014 at 1:39 pm

      Thanks for trying the bread and glad it worked out to keep it GF with the tweaks you made. That’s GREAT! Thanks for sharing b/c Im sure this will help another reader who sees this!

      Reply

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