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Honey Spice Bread #TwelveLoaves November

by 29 Comments

Honey Spice Cake

Can you smell my Honey Spice Bread this month? The spices of cinnamon, ginger, pepper, and fennel seed combine with the sweetness of the honey to create a deepness of flavor not often found in a quick bread. Part of the magic must be due to the cooking method of baking at a low temperature for a long time. (So maybe “quick-bread” is a misnomer this time!) The second half of the magic equation of this recipe is the honey. I’ve been waiting for the right occasion and recipe for which to use my beautiful jar of Tulipwood Farm honey which I was delighted to receive from Georgia Pellegrini in a giveaway hosted by Bridget from Bake at 350. (Thanks again, Girls!)

This recipe comes from the National Honey Board. Please note that the ingredient list is slightly changed; it is also cut approximately in half such that this ingredient list below makes one loaf of bread.

Yield: 12 slices

Honey Spice Bread #TwelveLoaves November

Honey Spice Bread #TwelveLoaves November

Warm and fragrant spices combine with honey in this easy bread recipe

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 1 Tablespoon unsalted butter, room temperature
  • 3/4 cups milk
  • 1/2 cup dark brown sugar, firmly packed
  • 3/4 cups honey
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon  baking soda
  • 1/2 teaspoon  ground fennel seed
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • freshly ground black pepper
  • 1 large - egg, room temperature
  • 1 large - egg yolk, room temperature

Instructions

  1. Preheat the oven to 250 degrees F.
  2. Prepare a loaf pan: first spray it with cooking spray, then line it with parchment paper. Next butter the parchment.
  3. Measure the milk, brown sugar and honey and put in a saucepan. Gently heat while stirring until the sugar dissolves. You will notice a change in the sound while stirring-- the grainy sugar will dissolve and the mixture becomes smooth.Set this aside for at least 20 minutes to cool.
  4. In a large bowl or in your stand mixer, place the flour, baking soda, fennel seed, cinnamon, salt, ground ginger and a dash of pepper. Stir with a whisk to combine before securing the paddle attachment on the stand mixer.
  5. Next, add the honey and milk mixture, blending on medium-low speed. Add the egg and egg yolk and blend still on medium-low speed until well mixed.
  6. Pour the batter into your prepared bread pan. Bake for 2 hours then check on the bread with a wooden skewer. If it doesn't come out cleanly then bake for an additional ten minutes, then an additional five more if needed.
  7. Remove the pan from the oven, take the loaf out of the pan and let cook completely on a wire rack.

Notes

This is a very low oven temperature which is why the bake time is so lengthy.

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving:Calories: 197 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 35mg Sodium: 167mg Carbohydrates: 42g Fiber: 1g Sugar: 25g Protein: 4g
This data is provided by Nutritionix and is an estimate only.
© Holly Baker
Cuisine: American / Category: Bread
Can you smell my Honey Spice Bread this month? The spices of cinnamon, ginger, pepper, and fennel seed combine with the sweetness of the honey to create a deepness of flavor not often found in a quick bread. Part of the magic must be due to the cooking method of baking at a low temperature for a long time. #abakershouse #honeybread #spices #spicedbread
Welcome to #TwelveLoaves November! Baking at home and cooler temperatures seem to go hand in hand. Even though I enjoy baking year-round, there is something comforting this time of year to have a warm bread fresh from the oven while the crisp air and colorful leaves linger just outside the windows. The theme of #TwelveLoaves this month is SPICE! #TwelveLoaves is a monthly bread baking party created by  Lora at Cake Duchess  #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula at Vintage Kitchen Notes  and Renee at Magnolia Days. Please bake along with us!
 
Here is some inspiration for your SPICE baking this month:
 

Reader Interactions

Comments

  8. Renee

    Smiling in joy over the fennel seed in this bread. What a lovely addition of flavor. Paired with the other spices and honey it is certainly a feast for the senses.

    Reply

  10. Lora CakeDuchess

    A dash of black pepper and the other wonderful spices you added-wow! This looks fantastic and I bet tasted even better than it looks. I love that this is a quick bread recipe because I can make it tomorrow morning for breakfast. Great recipe to add to our collection for spice month, Holly. Thanks for baking again with us:)

    Reply

  12. Dionne Baldwin

    I love bread to munch on while I sip coffee. I would imagine the fragrance of this bread to be so warm and inviting! This is something that I would be able to make, even on a school morning! Thank you for baking this for us.

    Reply

  16. Renee Goerger

    What an interesting combination of spices. I would have never thought to add fennel seed but I’ll bet it really adds a nice kick of flavor. Your bread looks delicious!
    Renee – Kudos Kitchen

    Reply

  17. SeattleDee

    What an intriguing, out-of-the-box combination of flavors with black pepper and fennel playing with cinnamon, ginger and honey. This tops my “must try” list for the week, thanks for the inspiration.

    Reply

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