Honey Spice Bread Recipe
- 2/3 cup packed brown sugar
- 1/3 cup 2% milk
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large eggs
- 1/2 cup honey
- 1/3 cup canola oil
- 1/3 cup confectioners' sugar
- 2 teaspoons 2% milk
- 1. Preheat oven to 325°. In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat.
- 2. In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened.
- 3. Transfer to a greased 8x4-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning).
Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread.
Freeze option: Securely wrap and freeze cooled loaf in plastic wrap and foil. To use, thaw at room temperature. Glaze as directed. Yield: 1 loaf (12 slices).
1 slice: 187 calories, 6g fat (1g saturated fat), 27mg cholesterol, 53mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
Reviews for Honey Spice Bread
"We liked the flavor, however it took a LOT longer the bake than the recipes says. The middle of the loaf was still almost pure batter while the outside had burned. Probably will not be making this again."
"The bread turned out extremely dry. Checked the recipe to see if I'd over baked it but I hadnt. I threw the loaf away. Very disappointed in the results."
"Like the flavor, but the texture left much to be desired. You need to wash it down with a lot of water."
"Flavor is good but do not like the texture"
"Success! I made the bread today with the below changes and it is moist and tasty!Will be making it often!1/2 C packed brown sugar -- mixed it with the milk without heating it - dissolved easily.1/2 C oil1/3 C Greek yogurt1/4 tsp salt1 tsp vanillaSprinkled the top with cinnamon sugar before baking.Last week:Made this a few days ago per the recipe plus I added 1/4 tsp salt and 1 tsp vanilla. My husband came home for lunch and ate two slices with cream cheese while the bread was still warm and liked it. However, once it cooled it was dry. I didn't make the glaze because it was a little too sweet for our taste even without the glaze. Since it was good warm, we have been lightly toasting it and it is okay. I decided not to give up on this recipe, so I am going to make it again and will increase the oil to 1/2 cup and add 1/4 cup Greek yogurt. I will also decrease the brown sugar to 1/2 cup and again add the salt and vanilla."
"I also should have read the reviews. Very, very dry."
"Made this last weekend and also did not read the reviews before making. It is very dry and unflavorable. Not a bread I will be making again."
"Made this yesterday. I thoroughly like the taste of it but, as others have stated, it is very much on the dry side. Anyone have an idea/ideas about making this more moist? Thanks in advance. Perhaps someone at Taste of Home could make this and have some suggestions. After all, the description at the top states, "The texture of this moist bread is almost like a cake . . ." and it clearly is not so."
"A bit dry and not as flavorful as I'd hoped."
"I didn't pay attention to other reviewers until this bread was ready to eat. I totally agree. It is unbelievably dry; this is not going to grace my kitchen again. I hope other recipes from Taste of Home are better than this one."
"I baked this bread and several other things last weekend. This was the least desired. There is still about half a loaf left a week later. Everything else is gone. It's dry and somewhat flavorless. I baked it in a loaf pan but may try it one more time as mini loaves. I may add a little vanilla to the drizzle too. The powder sugar taste is overwhelming on this bread. It looked so good but....it was disappointing."
"I originally gave this recipe 3 stars because I thought the bread was dry and the flavors didn't 'pop'. Ok, I was wrong. Here's the trick to moister bread. As you are cooling the bread, after about 1/2 hour, wrap it in foil and let it set for several hours. When you are ready to 'ice' the bread, unwrap from the foil for about 5 minutes and let it 'air' out. Ice with your glaze. I switched it up to an orange glaze (about 1 cup of powdered sugar and a few tablespoons of pulpy orange juice). This bread's flavor is terrific! My husband usually eats the entire loaf. So 5 stars for the flavors and recipe."
"I made this recipe yesterday. My changes....added walnuts and baked in 8 x 8. My husband loved it. Will make again."
"Sorry ladies, but made this bread today and I feel it was somewhat bland and a little over-rated. Followed recipe exactly, but was not that impressed with this one..."
"I liked the taste but thought I was a little dry. I will try again making 2 small loafs."
"I doubled the recipe and I'm glad I did because I use bigger breadpans than the recipe called for. I got one large loaf and two mini loaves out of a double recipe. I also used 1% milk since that was what I had on hand and it came out perfectly. I made my glaze using powdered sugar, orange juice and some grated orange peel which really added a great "punch" to this recipe!"
"Has anyone doubled the recipe?"
"Has anyone made this using skim milk? I usually only buy skim or 1%."
"This bread is wonderful. I didn't have the individual spices, so I substituted them for 1 teaspoon of pumpkin pie spice. I also added just a dash of cinnamon and some chopped walnuts. I would test to see if it's done at 50 minutes next time. At 55 it was just a little more done than I would've liked, but still delicious!"