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.
Honey Spice Bread #TwelveLoaves November
Warm and fragrant spices combine with honey in this easy bread recipe
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
- Preheat the oven to 250 degrees F.
- Prepare a loaf pan: first spray it with cooking spray, then line it with parchment paper. Next butter the parchment.
- 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.
- 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.
- 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.
- 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.
- 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:
12Serving Size:
1 sliceAmount Per Serving: Calories: 197Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 35mgSodium: 167mgCarbohydrates: 42gFiber: 1gSugar: 25gProtein: 4g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.
Heather Schmitt-Gonzalez
I was itching to see this bread…I’m such a huge fennel seed fan! It does not disappoint, the flavor just looks deep and delicious (you can see flavor, right!?)…I’d love a slice with my coffee!
Holly @ abakershouse.com
Yes, you are right– you CAN see flavor and this bread has lots of it! The group really came through with some gorgeous breads this month.
Alice @ Hip Foodie Mom
Holly!
This bread looks perfect! Totally agree with you on the comforting and inviting smell of warm bread fresh from the oven . . love it!!! I love all the spices you used, yum!
Holly @ abakershouse.com
Thanks, Alice! And thanks for taking time to read this post even while you are in the midst of a big move. Hope your family is enjoying the adventure!
Bakingyummies
So many wonderful flavors in one bread..has to taste good and it looks great! I ought to try this soon.
Holly @ abakershouse.com
There are lots of flavors in this bread and the nice part is that you can change them to suit your preferences. Hope you find a favorite combination!
Barb | Creative Culinary
This sounds fantastic Holly; I love honey in bread but I really love those spices. From the girl who fought fall hard and long I have to admit I’m ready for some bread that is perfect for the season that won. 🙂
Holly @ abakershouse.com
I am with you, Barb, I resisted pumpkin and all things fall for all of September and most of October but in the last week or so I’ve embraced the season. Autumn is here for sure.
Karen Harris
Oh yum, this sounds wonderful Holly. As usual, your photo is mouthwatering.
Holly @ abakershouse.com
Thanks, Karen. I thought of you first thing this morning– it’s NOVEMBER which can only mean one thing: your wait for the big day with the Doughboy is nearly over! I am getting excited for you!!!!
Rossella
I’m a lover of honey. Your recipe reminds me of my first honey bread. All house smelled celestial.
Holly @ abakershouse.com
Hi Rossella, I will have to learn more about baking breads with honey. This was my first try and I am hooked!
Liz Berg
What a gorgeous loaf…and an intriguing combination of spices! I’d love a slice slathered with butter!
Holly @ abakershouse.com
Oh Liz you’ve reminded me– I made a honey butter (in the photo above) to go with this honey bread and it was not over-the-top sweet. Just right!!
Karen Kerr
What a great combination of flavors and such a gorgeous photo! Very creative with the spice theme Holly!
Holly @ abakershouse.com
Thanks, Karen, what a nice month of baking this was! I can only imagine how wonderful all of our homes smelled as we baked along with the SPICE theme!
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:)
Holly @ abakershouse.com
Thanks for another great month of baking, Lora!
Joanne T Ferguson
G’day! What a great Round Up indeed, true!
Your photo looks delightful! Wish I could try some right now too!
Cheers! Joanne
Holly @ abakershouse.com
Thanks for stopping by, Joanne! So many great breads in this month’s TwelveLoaves challenge.
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.
Holly @ abakershouse.com
Thanks, Renee! Using fennel seed in this bread has awakened the thought in my mind wondering why don’t I cook and bake with it more often? I will now for sure!
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.
Holly @ abakershouse.com
Yes, this bread did smell even better than a regular loaf. The combination of spices and the slow, low cooking process made for a great smelling house all day!
Dorothy at Shockingly Delicious
I can…I CAN smell it from here! I am swooning at the fennel.
Lea Ann (Cooking On The Ranch)
So interesting that the spices include Fennel. I’m a fan but never thought to pair it with the likes of cinnamon and ginger. Beautiful looking loaf of bread Holly.
Simply Sweet Justice
Mmm, yum!
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
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.