Honey Maple Beer Bread


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Honey Beer Bread — The easiest beer bread ever! No kneading, no yeast, and guaranteed soft and fluffy results every time!

Honey Maple Beer Bread - The easiest bread ever! No kneading, no yeast, and guaranteed soft and fluffy results every time!

Quick Beer Bread Recipe

I hate beer. But I loved this bread. You will too. And it’s ridiculously easy.

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.

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

Honey Maple Beer Bread - The easiest bread ever! No kneading, no yeast, and guaranteed soft and fluffy results every time!

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 quick bread or yeast. I have others that 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.

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.

Honey Maple Beer Bread - The easiest bread ever! No kneading, no yeast, and guaranteed soft and fluffy results every time!

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.

This honey beer bread is 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.

Honey Maple Beer Bread - The easiest bread ever! No kneading, no yeast, and guaranteed soft and fluffy results every time!

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.

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 - The easiest bread ever! No kneading, no yeast, and guaranteed soft and fluffy results every time!

What’s in Honey Beer Bread? 

To make this easy beer bread, you’ll need: 

  • Vegetable oil
  • Molasses
  • Honey
  • Pure maple syrup
  • Ground cinnamon and nutmeg
  • Salt
  • All-purpose flour
  • Baking powder
  • Beer

Honey Maple Beer Bread - The easiest bread ever! No kneading, no yeast, and guaranteed soft and fluffy results every time!

How to Make Honey Beer Bread

The honey beer bread is so simple to make you’ll think you’re doing something wrong.

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

My one suggestion is to let the homemade beer bread cool completely before slicing it. The bread needs time to set up.

Honey Maple Beer Bread - The easiest bread ever! No kneading, no yeast, and guaranteed soft and fluffy results every time!

Ways to Use Beer Bread 

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.

Honey Maple Beer Bread - The easiest bread ever! No kneading, no yeast, and guaranteed soft and fluffy results every time!

What’s the Best Beer for Beer Bread? 

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, trying 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 Beer Bread - The easiest bread ever! No kneading, no yeast, and guaranteed soft and fluffy results every time!

Tips for the Best Beer Bread

I used honey from Trader Joe’s. If you have fancy honey and want to use it, go for it. 

If you don’t have real maple syrup, no biggie. Use what you have, and that goes for the beer, too. Just make sure to use pure maple syrup, NOT pancake syrup. 

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.

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4.86 from 7 votes

Honey Maple Beer Bread

By Averie Sunshine
The easiest beer bread ever! No kneading, no yeast, and guaranteed soft and fluffy results every time!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12
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  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons light, mild, or medium molasses (not blackstrap)
  • ¼ cup honey
  • ¼ cup maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • ½ 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


  • Preheat oven to 375F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  • 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.
  • Slowly pour beer over the top. It will bubble and foam. Stir until combined. Batter is thick, gloppy, and dense.
  • 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.


Storage: 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.


Serving: 1, Calories: 197kcal, Carbohydrates: 38g, Protein: 4g, Fat: 3g, Polyunsaturated Fat: 2g, Sodium: 214mg, Fiber: 1g, Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Bread Recipes: 

Homemade Soft Pretzels – These jumbo pretzels are soft, chewy, and just like the IRRESISTIBLE ones at your local mall’s food court!

Homemade Soft Pretzels - These jumbo pretzels are soft, chewy, and just like the IRRESISTIBLE ones at your local mall's food court! Skip the mall and make these at home in ONE HOUR with this EASY to follow recipe and step-by-step photos! Whether you want to sprinkle them with coarse salt or cinnamon-sugar, these carby delights will be an automatic family FAVORITE! 

Soft and Fluffy Sandwich Bread — This sandwich bread is soft, fluffy, light, and moist. It’s made with a secret ingredient that keeps it moist and fluffy — oatmeal! It’s the perfect bread for a PB&J or grilled cheese sandwich!

30 Minute Honey Whole Wheat Skillet Bread — Skillet breads bake quicker than bread in loaf pans, so you get to enjoy this bread sooner rather than later. It’s soft, fluffy, chewy, and lightweight with a moist crumb that reminds me of the texture of a moist muffin.

30 Minute Honey Whole Wheat Skillet Bread averiecooks.com

Outback Steakhouse Wheat Bread — This bread is a copycat version of the Outback Steakhouse bread that I just adore. If you’ve never made yeast-based bread, this is an easy one to tackle.

Outback Steakhouse Wheat Bread 

Honey Butter Pumpkin Dinner Rolls — Big, soft pumpkin bread rolls brushed with honey butter are the best! Everyone loves them and they disappear so fast!

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

Soft & Fluffy Sweet Dinner Rolls — Lightly sweetened from the honey in the dough and brushed with honey-butter prior to baking!! These dinner rolls are made from scratch and are baked to golden brown perfection! 

Honey Dinner Rolls


About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


    1. You “could” use pancake syrup but don’t use lite.

      **However, it will not taste as good with any kind of pancake syrup as compared to real maple syrup, which is why I highly recommend real maple syrup.

  1. I’m planning on making this for “Maple Madness” day at my office. I’m going to try 1/2 cup of Maple Syrup instead of 1/4honey 1/4maple. Do you see this being a problem at all? It looks like someone tried all honey so I think it will be okay. I want it to have that maple flavor. 

  2. 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! :)

    1. 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!

    1. 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.

      1. 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. 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!

    1. 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!

      1. 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!

      2. 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!

  4. Hi Averie,
    I just discovered your site via Pinterest. You are SO funny! and I love your blog. I’m not a blog ‘follower’ of anyone, but that just might change.
    Re: the honey maple beer bread…had a bit of a complication. The batter was not nearly as gloppy/dense as you described. Mine turned out more like a cake batter, i.e. relatively thin. I read the ingredients over multiple times thinking that I had mistakenly added too much liquid or not enough flour, but I hadn’t. Has anyone else mentioned this? I can tell by your pics that it was a very thick batter that had to be spread. Mine poured like a cake batter, I had to cook it an extra 10 min., and it didn’t rise quite as high as yours.
    I mixed the dry ingredients well, poured in the wet ingredients, added the beer, then mixed. Should I have mixed ALL the ingredients before adding the beer?
    I just tried some, and it is moist and delicious! I guess that’s what matters most! I did cut the nutmeg in half since my husband is not a big fan, and it seemed perfect. I am a non-kneader, too, so quick beer breads are right up my alley. Thank you!

    1. Glad to know you re-read and are confident you didnt add too much liquid/not enough flour…so we can rule that out.

      Yes my batter was THICK. Spreading it like…well, a gloppy mess is the only way to describe. I use King Arthur flour (all-purpose, red label) and swear by it. If you’re using cheaper flour, i.e. grocery store brand OR are using Pillsbury or Gold Medal, they have less available protein in them and cause baked goods not to rise as well or with as much structure. If you google about protein content in flour, very interesting – enough variance by brands to matter in some recipes. I would use King Arthur period, for the rest of your life, period. Worth an extra 2 bucks per bag.

      Could it be the beer you used? Maybe it made your batter thinner? Maybe try the beer I did. Or another beer. Or add another 1/2 cup of flour so that is IS a thick batter…lots of little tweaks but you sound like you know what’s up in the kitchen. So keep me posted on your re-trials!

      1. Thank you for the quick reply…you were right. I did use Gold Medal, and will make the switch back to King Arthur which I used to use, and perhaps add the extra 1/2 c. flour. I used Newcastle Brown Ale, and am thinking it’s a typical consistency, so it must’ve been the flour like you said. Will make it again. The fam loves it.

      2. It’s the flour then – for sure. So just add a little more til you finish that bag and get back onto KA flour :)

  5. We’re big beer drinkers at my house so I’ve tried a bunch of recipes of beer bread. We have several that we make regularly and I’m going to try this one tomorrow. Any bread that is quick & simple is right up my alley!

      1. I just took the bread out of the oven, my 3rd time making it since I found your recipe. This time the beer that I used was Widmer Brothers Brrrr (winter red ale made with caramel & chocolate) and so far it’s my favorite. The beer does leave a hint of it’s flavor in the bread so I’ve tried a different one each time.
        Anyway, thanks so much for sharing this recipe. It’s a favorite at our house now and I’m going to serve it with our Thanksgiving dinner!

  6. Averie, I love this beer bread recipe! AND that you used my favorite pumpkin ale to make it. I drank those blue moons on Saturday night when my friend came over. I obviously know you don’t like beer, but seriously what a great choice for your bread! The honey, the maple, the nutmeg, the molasses, the cinnamon. Oh my. :) I’m craving it all.

    The photos are unbelievably gorgeous. I made bread yesterday and it’s always so challenging for me to shoot. Anyway, amazing recipe and flawless photos.

    1. Sally the photos. Ohmygod. You have no idea. Okay so I made this beer bread and was SO EXCITED to take pics. Only to hit a cloudy day and it was cloudy in the a.m. and I thought it would get better, no, it started pouring rain and poured all day. I had to shoot this. It was too good not to. So I literally had to crank up the ISO to 800 to 1000 and shoot at f/3.5 or 4.0 just to even have it not be pitch black. And then hello, LR4. But after all that, to hear you say you like them, thank you :) Makes my day!

      And that you love this beer – the whole time I was making this bread I was thinking I bet Sally would really like this! Sounds like I picked a winner (beginner’s luck LOL)

  7. I love wine and champagne too! But beer is just eh. I can handle it but it’s not my favorite. I love cooking and baking with it though!!! Your bread recipes are always so good. Can’t wait to try this one!!

  8. You had me at no yeast and no knead girl and you had my hubby at beer! I’m right there with you girl, I’m not the biggest fan of beer. I will drink it, but it’s not my fave. I much prefer wine and white wine that is as red makes me feel blah the next morning. I’m totally pinning the 3rd shot down of that loaf of bread because it looks amazing and I love how the top is all browned and not smooth. I could just eat the whole top of the bread with some butter of course and be one happy camper!
    xoxo, Jackie

    1. Thanks for pinning and it’s always interesting what people choose to pin – like what I think is my ‘best’ shot vs. others or when I go to blogs and although their leadoff photo is good, I like others better. Anyway, here’s to you enjoying a glass of white wine tonite I hope :)

  9. I made this for dinner and my husband said “ooooh–good beer bread!” I totally agree. There is a nice, rich color and flavor to it with just enough “yeastiness” from the beer. It’s moist and dense–my kind of loaf! I put a few TBS of rolled oats in and decided to bake it on the grill. Its probably a little risky, but I used a heavy duty ceramic loaf pan and put a brick on the grate to elevate the pan. We have a gas grill so I can hold the temp steady and the baking time was just about the same. Thanks for thinking of me when you made this–it’s definitely a recipe I love and so easy too!

    1. Super easy, and glad you love it! Good idea to toss in a few tbsp of oats. I was *so close* to doing that with this loaf but wanted to make sure I nailed the recipe first, before starting to tinker with it. Glad to hear the oats were a good call (I knew they would be!) and that you cooked it on your grill in a ceramic loaf pan. WOW! Now that’s a bold move and impressive! Glad it worked out beautifully for you guys!

  10. I hated beer until I moved to San Diego, craft beer capital and became friends wih the biggest beer snobs…in a good way of course..I’ve ever met. They introduced me to beers I could tolerate :) And now have grown to appreciate but I’d still take a glass of wine over beer any day. And I can think of tons of craft beers that would be delish in this recipe! Bread has always scared me but this recipe sounds like something I might be able to handle! Thanks!

    1. I live in San Diego – I didn’t know you were local!!? And I thought it was just maybe b/c I’m not a beer person that it feels like there’s a TON of craft beer and locally made brews…everywhere. Glad to hear I am not imagining that :)

  11. Found this recipe on Pinterest and made it today. Absolutely will be a go to bread for me now. Really, really good!!

    1. Thanks for trying it Pattie! I just posted teh recipe yesterday and you’re the first person to write to tell me you’ve made it so thank you and glad it’ll be a go-to for you!

  12. I say ‘Ditto!’ of your dislike of Beer. This Bread sounds too good to be true. I’ve got all the ingredients for this recipe… so, I’m excited to try it!

  13. Dude not much of a bread eater, I wish I could say that. Working at restaurant with fresh french bread and fresh rolls coming out of the oven daily I cannot resist bread!! This bread looks amazing so easy and quick, perfect for most days when I don’t have the time/patience for yeasted doughs!

  14. Well, we don’t like to drink yeasty things, those taste better as food. Beer = bleh. But in bread and baked goods? YES!

  15. I love beer bread – haven’t tried it myself but I did try some that someone else made. I wonder if whole-wheat flour would work. I have an old recipe for beer bread from a woman in Greece that I have yet to dig up, but seeing how easy it really is encourages me to try it.

    1. I linked to a honey whole wheat bread in this post that’s made in a skillet and 100% I know that works with whole wheat and b/c it’s a skillet bread, if it doesn’t rise much on account of the whole wheat flour, no worries. With this one, I am thinking you could do maybe 30 to 50% WW flour, but I wouldnt do more. Honestly though, I would just make it as written. Dare I say, it’s perfect :)

  16. I LOVE BEER. Beer, however, does not love me.

    My mom makes pumpkin cinnamon chip beer bread every year for thanksgiving and for christmas. She uses a mix from Tastefully Simple and adds cinnamon chips. Everyone DIES for it, with the spices and the yeasty deliciousness. She usually makes 2 loaves and if there are leftovers (rarely) she’ll make them into a french toast bake the next day. I can’t eat them, but I soak up the smells as much as I can. (And pick at the cinnamon chips and crusty bread edges that are covered in crystallized sugar.)

    Oh, and she uses Bud Light, so I really don’t think the beer matters at all.

    1. Pumpkin cinnamon chip beer bread sounds amazing! I was actually going to add a dollop of pumpkin puree to this but wanted this recipe not to fall into the ‘seasonal’ section of my archives and wanted it to be a staple/year-round bread but adding some pumpkin pie spice and puree would be amazing – as would the cinn chips. And the fact that she makes it into a French toast bake – I did the bread pudding thing with about 1/4 of the loaf. Great minds.

      Bud light. LOL But so Wisc!

      Tell her to make this from scratch, no mix needed!!!

  17. I used to hate beer too, thanks to the horrid stuff served in plastic cups at frat parties. *shiver* These days I’m really getting into locally brewed ales and stouts – as long as they’re dark, they are quite tasty! I should send you a pack of Cereal Killer Ale from Arcadia Brewing Co. (It’s actually a barley wine!) I think you’d enjoy it! The only downfall is that it’s made in small batches so it can be hard to get a hold of.

    Anyway, this bread looks divine!! I bet it would be fab a heady ale. :)

    1. Plastic cups and frat parties. Yes, I was the D.D. for a reason. *shudder* I can still smell the smells of those frat houses in my mind, a decade and a half later!

  18. I love using beer in baking because you are exactly right, it imparts that wonderful yeasty flavor. I almost always use beer when making pizza dough because I love that sourdough flavor in pizza dough and then you don’t have to proof the dough for days in order to get that fermentation. Great recipe Averie :)

    1. “beer when making pizza dough because I love that sourdough flavor in pizza dough and then you don’t have to proof the dough for days in order to get that fermentation.” — THAT is such a GREAT idea! I bet that principle could be applicable to many yeast doughs for ‘sourdough’ bread/rolls/buns in a hurry!

  19. This bread looks so moist. I have never made a beer bread but may have to give it a try :)

  20. I love savory beer breads but this sweet honey maple version sounds absolutely fabulous! Pinning!

    1. And it’s not that sweet. It’s like your average honey-wheat bread from the grocery store, but with SO much more depth of flavor. We just loved it. Thanks for the pin!

  21. I’m not much of a beer drinker either, but I’ve found that I love cooking and baking with it. This bread looks so soft! It’s currently raining here and I’m sitting in my cubicle at work wishing I had a big blanket and a piece or two. :)

    1. Rainy days and cubicles – gah. I remember them from when I grew up in MN and Chicago. I don’t envy them and yes, this bread would make things better!

  22. I am not a beer drinker either, but this bread sounds fabulous! Especially the wonderful combination of sweet ingredients! I will have to give it a try!

  23. I love beer and I love bread. This recipe looks so so easy too, lovin the no knead no yeast thing!

  24. Hating beer is not an overstatement – I hate it too! But like you, I love the depth of flavor beer adds to bread. And I love molasses and spices in bread too!

    1. Glad to hear I’m not the only person who is not a beer drinker. But now I am a beer baker :) And molasses/spices in bread is the way to go!

  25. I just love how easy this bread is, and the flavor profile sounds amazing! Isn’t it funny (and yet utterly wonderful) how beer can add such great underlying flavor to just all sorts of things!?!? It really is so great in breads!

  26. I made a chedder beer bread once that was awesome! This looks fantastic to dunk into chili on a cool Sunday! Love it!

  27. I tried a beer bread recipe twice and hated it both times. It tasted “beery” and I’ve never liked beer. But … since YOU like this bread, maybe I’ll have to break down and try it.

    1. Not ‘beery’ at all. If it was, I would have pitched it! But the spices and sweeteners used totally masked any of that!

  28. I applaud you on your non-beerness. I never understood people who said that they had to ‘acquire’ the taste. Why bother? I loved the stuff from my first sip, but if I hadn’t (like I don’t with hard liquor), I wouldn’t have bothered drinking it again. Think of all the money I’d have saved.

    Anyhow, in the same way I love beer, I love breads that use beer. This looks and sounds fantastic. Even our daughter will be tickled at the the thought that she’s ‘eating’ beer. :)

    1. “never understood people who said that they had to ‘acquire’ the taste. Why bother? ” — AMEN! That is so well said! I’ve heard the same thing about many things in life from kale smoothies to sushi and there are just certain things that aren’t meant for everyone and I am not a beer drinker, but I am a beer baker now :)

      And that’s a great way to put it ‘eating’ beer :)

  29. I was always told that beer was just a loaf of bread in a bottle. I cannot promise that all the beer will get into the recipe when I make this. It may take a 6 pack for 12 ounces to end up in the bread.

    1. It may take a 6 pack for 12 ounces to end up in the bread. <-- Love that! And that beer was just a loaf of bread in a bottle - now that you say that, I can see it!

  30. I love beer bread! Love, love, love it! The flavors of this sound so good and it’s so simple. There is just not one thing not love. Gorgeous Averie!

  31. Ok, first off, love Blue Moon’s Harvest Pumpkin. I mean, it’s pumpkin right ;-) I haven’t made a beer bread in ages. I might have to change that one soon. This looks perfect.

    1. That’s crazy I picked a beer you love – it was like throwing darts blindfolded for me. No idea what I was grabbing. If you like beer bread, I think you’ll love this one!

  32. I’m not a fan of beer either buy beer bread has always been a fave. I hate wine but love champagne and don’t mind a nice glass of bourbon or vodka. Sometimes it helps me relax. Love the idea of making bread pudding with this! Pure comfort.

    1. Oh it was pure comfort. And I def prefer champagne to wine but wine is okay since most people/places dont routinely serve bubbly….but beer, gah, no. Bourbon or vodka – yes but I can’t just drink them from a glass. I need a mixer with them. You’re bold! :)

  33. I SO want to make this bread! My husband and I are really into craft beer (and we homebrew beer too), and I am also always looking for baking recipes that involve beer… This one totally looks like a winner. Beer, maple syrup, honey?! Count me in!

    1. That is awesome you home-brew!!! Wonderful! and that means you have a TON of beer – this is the perfect way to use it!! Please LMK if you try this and what you think!

      1. Will def let you know! And yes, we always have so much beer in our house – we never go thirsty ;)

      2. When I’m in a really active phase of kombucha brewing, I always have SO MUCH. It’s coming out of the woodwork! So ikwym! And yes, LMK what you think if you try it!

  34. I’ve been seeing these beer bread recipes and definitely need to give yours a try! I love honey and maple flavors together! :)

  35. I’m not a beer drinker either but it sure is good mixed with flour! I love the maple syrup and spices in it and the color is wonderful! I usually make beer bread with New Castle or Blue Moon because those are my husband’s favorite, but experimenting would be fun, especially with seasonal beers. I’d love to bake this in my cast iron skillet too. What a great, solid recipe!!

    1. Paula this is YOU all the way. Thought of you 100 times while I was making, photographing, editing images, etc. It has your name written all over it! Please LMK when you make it – b/c I know you will :)

  36. This bread look so moist. I haven’t made beer bread yet but clearly I need to get on it. I am making soup this weekend and this would be a perfect pairing.

  37. Fabulous beer bread loaf, Averie! As you know, I just adore beer bread. (Just recently posted my Gluten Free White Cheddar & Herb Beer Bread.) Beer breads make tasty croutons for dressing and stuffing recipes, too…whether vegan or for stuffing turkeys! That yeasty flavor of the beer comes thru and shines. LOVE the look of your crumb with this loaf and cannot wait to bake some! Thanks for sharing, girl! Pinning!

  38. The funny thing is when you cook with beer it seems to reduce that fermented bitterness most people do not like. I guess thats why kids like it. I always though a little bit of booze still stayed in the food if you cook with it? or does that not apply to baking?

    I have been obsessed with honey . I made two things with honey roasted sweet potato because I am so addicted. The use of pumpkin ale sounds perfect in this honey bread. That crumb looks SO tender!! Love your idea for using it bread and butter pudding, that would be so delicious!

    1. Just did some research and if you cook something for say 1 hour, 25% of the alcohol will remain.

      So that’s 25% of the alcohol from 1 bottle of beer that remains, divided over 12 slices, about 2% of the alcohol from 1 bottle of beer per slice. I think you get more from how much vanilla extract I add to desserts :) Not to mention, you’re washing your 2% down with lots of carbs. I think it’s so small it’s negligible but I am not an expert and to each her own!

    2. I have researched the alcohol in food thing a few years ago. It still stays in the food. The myth that alcohol mysteriously evaporates from food instantly is well… a myth.

      Remember in many countries children are given small glasses of alcohol. In the USA, this is a huge no-no but considered normal in other parts of the world. Whether they should have it or not? Personal choice. Whether there is enough alcohol in the bread to actually affect children? I doubt it. I would bet artificial dyes and flavors in the junk food kids get probably affects them more.

      1. I agree whole-heartedly with your last statement and I stick by what I said in the post, most of it bakes off – and also make no claims about who to feed this bread to or not. As with anything or any other choices in life, to each her own!