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.
- 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
- 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.
This is a very low oven temperature which is why the bake time is so lengthy.
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
- Cinnamon-Cardamom Buns by Heather at girlichef
- Cinnamon Crusted Pumpkin Bread by Liz at That Skinny Chick Can Bake
- Cinnamon Doughnut Muffins by Dorothy at Shockingly Delicious
- Cinnamon, Orange and Chocolate Chip Bread by Deepti at Bakingyummies
- Cinnamon Swirl Pumpkin Rolls by Karen at Karen’s Kitchen Stories
- Cocoa Clove Pumpkin Bread by Renee at Kudos Kitchen by Renee
- Ginger Pull-Apart Bread by Lora at Cake Duchess
- Honey Spice Bread by Holly at A Baker’s House
- Persimmon Gingerbread Muffins with Caramel Drizzle by Krista at A Handful of Everything
- Pumpkin Cardamom Bread by Dionne at Try Anything Once Culinary
- Spiced Buns by Renee at Magnolia Days
- Sumac Spicy Crackers by Rossella at Ma che ti sei mangiato
- Sweet Potato Spice Swirl Bread by Paula at Vintage Kitchen Notes