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Honey Rosemary Beer Bread

Beer bread on a board drizzled with honey and garnished with rosemary sprigs, a Nate’s honey bottle and a glass of beer.
Everyone should have a beer bread recipe in their back pocket for whenever the mood for comfort food strikes. This golden, herby, honey-drizzled version stands deliciously on its own or as a pre-dinner nibble. Try it as a side dish to grilled meats and salads, or dunk it in your favorite soup!

Yield 1 Loaf of Bread
Prep Time 5 Minutes
Total Time 35-45 Minutes

  • 3½ cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp fresh chopped rosemary
  • 3 Tbsp unsalted butter
  • 3 Tbsp Nate’s 100% Pure Honey
  • 1 (12 oz) bottle of light/blonde beer
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Preheat the oven to 350°F.

In an electric mixer, add the flour, baking powder, salt and rosemary, and stir to combine. Melt the butter in a microwave-safe bowl. Once melted, whisk in the honey until combined. Add the honey butter mixture and the beer into the mixing bowl and turn on low. Once the wet ingredients are combined with the dry ingredients, turn the speed up to medium-high and mix, scraping down the bowl occasionally, for 3-4 minutes.

Pour the mixture into a 9 x 5 x 3-inch loaf pan that has been sprayed with vegetable spray and lined with parchment paper. Bake for 30-35 minutes or until a knife or cake tester comes out clean. Remove from pan and allow to cool completely before slicing with a serrated knife.

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