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+ servings
loaf of beer bread with 2 slices cut off. One slice with butter pat in middle

No-Knead Poppy Seed Beer Bread

Super simple quick no-knead poppy seed beer bread - no kneading and no mixer. Just combine, stir, bake, ready in 1 hour. Buttery, sweet, moist, and delicious.
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Course: bread, Sides
Cuisine: Amercian
Keyword: easy recipe, no-knead bread, quick bread
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 1 loaf
Author: Laura Franco


  • 12 oz. room temperature beer
  • 3 cups all-purpose flour
  • 3 tbsp sugar
  • 1-1/2 tbsp baking powder
  • 3/4 tbsp salt
  • 2 tbsp butter
  • 2 tbsp honey


  • Preheat oven to 350°.
  • Whisk together flour, baking powder, and salt.
  • Add poppy seeds.
  • Pour in beer and mix.
  • Transfer the bread batter to a 4.5" x 8.5" loaf pan that has been sprayed with non-stick cooking spray.
  • Bake for 50 minutes.
  • Remove the bread from the loaf pan immediately after baking.
  • Melt the butter and honey in the microwave for 30 seconds.
  • Brush the top and sides of the loaf with the honey-butter.
  • Let sit 5-10 minutes before slicing.


Krazy Kitchen Mom Tips
  • This bread is what I call blond bread because it turns a light brown color rather than a darker brown color as it bakes. You will know it is done cooking when a toothpick is inserted in the middle and it comes out clean. If it comes out wet, continue to bake in 2-3 minute increments.
  • I use a light lager beer which results in a clean, smooth taste profile. The lager also has a slightly malty flavor.
  • For a more hoppy flavor, use an IPA. For a deeper roasted flavor, try a porter or a stout beer.
  • Leftovers should be stored wrapped in plastic wrap in the refrigerator. The bread will be good for 5-7 days.
  • The cooked loaf can also be frozen for up to 4 months by wrapping it tightly in plastic wrap and placing it in a zip-top bag.