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Honey Beer Bread

Honey Beer Bread

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

Rating (click to rate)

4.2 based on 4 ratings.

Ingredients

  • 2.5 cups Plain Flour
  • 2 tbsp Caster Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 4 tbsp Butter melted
  • 4 tbsp Honey
  • 1 Bottle Of Beer (12oz)

Nutrition Information

Qty per
41g serve
Qty per
100g
Energy 776cal 1896cal
Protein 1.15g 2.81g
Fat (total) 15.8g 38.5g
 - saturated 9.9g 24.3g
Carbohydrate 16.7g 40.7g
 - sugars 9.5g 23.2g
Dietary Fibre 0.26g 0.64g
Sodium 274mg 670mg

Nutritional information does not include the following ingredients: Bottle of beer

Please Note - Nutritional information is provided as a guide only and may not be accurate.

I’m not much of a lover of beer. However, whenever I come across a recipe that has beer in it – I’m always enticed to try it! Just take a look at this Honey Beer Bread!

Honey Beer Bread is very much like a yeasty banana bread – without the banana. It is moist, heavy and delicious served steaming hot with a great big slab of butter.

You can use any beer you like. I used a Corona in this recipe because dad left some in my fridge last Christmas.

If you substitute the butter for Nuttelex, you will have an egg-free and dairy-free cake!

If you don’t want to get drunk because of beer, then this is a good way to consume it!

Method

  1. Preheat the oven to 180 degrees and grease a loaf tin well.

  2. Sift together the flour, caster sugar, baking powder and salt.

  3. Melt the butter and set it aside to cool down.

  4. Spray a tablespoon with a little canola oil and measure out your honey into the flour mix (the canola oil helps you get the right amount of honey - the honey will slide right off!).

  5. Pour in the cooled melted butter and start to whisk the mixture whilst adding the beer.

  6. Mix until all combined.

  7. The mixture will be quite wet.

  8. Pour into the loaf tin and bake for 45 - 50 minutes or until a skewer comes out clean.

  9. Allow the honey beer bread to cool for a few minutes in the tin before tipping out onto a cake rack.

  10. Cut into slices whilst still warm and enjoy with butter and a hot cup of tea!

Recipe Hints and Tips:

  • Honey Beer Bread is quite fragile after cooking - handle very carefully or it will fall apart.
  • Not suitable for freezing.
  • When you are pouring the batter into the loaf tin, it appears there is too much batter (will nearly fill) but cake only rises a few centimetres.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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