Much to my dismay, it’s still in the high 80s here in Southwest Florida. It’s pretty hard to get in a Fall mood when it still feels like summer, so I was pretty excited when we got a ‘cold front’ this past weekend with highs in the 70s and lows in the 60s! It was so nice to open up all the doors and windows and finally have an excuse to make soup and bake a loaf of Honey Beer Bread!
I made butternut squash soup over the weekend and decided somewhat last minute that I really wanted fresh bread to go with it. This recipe is a perfect last minute bread since you don’t have to wait for it to rise. Plus it’s delicious the next morning with blueberry jam!
You can also experiment with different beers to give it a little bit of a different flavor…just preferably no Natural Ice…bake with beer you would actually drink! 😉
Honey Beer Bread
- 3 cups all-purpose flour
- 1 Tb sugar
- 1 Tb baking powder
- 1 ts salt
- 1 12oz bottle of beer
- 3 Tb honey
- 4 Tb unsalted butter, melted
- Preheat the oven to 350 degrees. Grease a loaf pan and set aside.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Add the honey and beer and mix until just combined.
- Pour into greased loaf pan and top with melted butter.
- Bake for 50 to 60 minutes, until golden brown.