Honey Spice Bread
Total TimePrep: 20 min. Bake: 50 min. + cooling
Makes1 loaf (12 slices)
I love to have a sweet spiced treat to enjoy with a cup of tea in the mornings - this was the perfect thing! I baked this in a greased, floured, and parchment-paper-lined pan about 5 minutes over the maximum time range, covering with foil for the last 5-10 minutes just because I wanted to make absolutely sure it was baked through. The top was nice and spongey-moist and turned out of the pan flawlessly. About 30 minutes or more after I turned it out, I wrapped it loosely in foil to finish cooling, and I've kept it wrapped in foil in a container to keep it fresh (because reviews suggested it might get dry).I did not ice this loaf. The morning after I made it, I popped a slice in the microwave under a wet paper towel at half-power until hot, and it was heavenly, flavorful, and moist. This bread is perfectly sweet enough without the icing, and the spices make it so comforting and indulgent. It was everything I had hoped for!
Very distinct honey flavor - nostalgic "Grandma used to make this" recipe. Covering loaf loosely with foil after 20-30 min. in oven is important. Take care to not over-bake. I always bake this in advance and freeze it, then thaw and glaze before serving.
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
I really like this bread - great with coffee in the morning. I liked that the bread was not overly spicy. A nice delicate flavor.
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.