Back to Honey Spice Bread

Print Options


Card Sizes

Honey Spice Bread Recipe

Honey Spice Bread Recipe

The texture of this bread is almost like a cake, so I usually serve slices of it for dessert. Plus, the loaf looks so festive with the pretty glaze drizzled on top. —Gaye O'Dell, Binghamton, New York
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD:12 servings


  • 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
  • GLAZE:
  • 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).
  • 4. 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).

Nutritional Facts

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

Sort By :

Average Rating
laurijane User ID: 7815299 253762
Reviewed Sep. 6, 2016

"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."

cbenne12 User ID: 7424916 239930
Reviewed Dec. 21, 2015

"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."

murrayanne1 User ID: 2194039 221805
Reviewed Mar. 2, 2015

"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."

wired1937822 User ID: 4511409 218440
Reviewed Jan. 20, 2015

"Like the flavor, but the texture left much to be desired. You need to wash it down with a lot of water."

jacquemom User ID: 1673496 215095
Reviewed Dec. 16, 2014

"Flavor is good but do not like the texture"

JKevin User ID: 1046896 111236
Reviewed Oct. 1, 2014

"I really like this bread - great with coffee in the morning. I liked that the bread was not overly spicy. A nice delicate flavor."

ukiebaker User ID: 6568943 96094
Reviewed Sep. 28, 2014 Edited Oct. 2, 2014

"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 oil
1/3 C Greek yogurt
1/4 tsp salt
1 tsp vanilla
Sprinkled 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."

louisemaas User ID: 7782241 133155
Reviewed Sep. 26, 2014

"I also should have read the reviews. Very, very dry."

dstrock User ID: 8006688 128279
Reviewed Sep. 24, 2014

"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."

qwm User ID: 1379428 128243
Reviewed Sep. 24, 2014 Edited Sep. 25, 2014

"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."

moosemom4 User ID: 7553667 128236
Reviewed Sep. 24, 2014

"A bit dry and not as flavorful as I'd hoped."

SueRuth User ID: 7994693 34982
Reviewed Sep. 23, 2014

"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."

SCarriker User ID: 7954464 34981
Reviewed Sep. 20, 2014

"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 was disappointing."

[email protected] User ID: 6980978 204888
Reviewed Sep. 19, 2014 Edited Oct. 12, 2014

"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."

Kathybu User ID: 7984635 79260
Reviewed Sep. 19, 2014

"I made this recipe yesterday. My changes....added walnuts and baked in 8 x 8. My husband loved it. Will make again."

Marnie0601 User ID: 7060493 128204
Reviewed Sep. 18, 2014

"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..."

daherrera User ID: 7705034 127476
Reviewed Sep. 18, 2014

"I liked the taste but thought I was a little dry. I will try again making 2 small loafs."

Grammy Debbie User ID: 30612 127464
Reviewed Sep. 18, 2014

"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!"

Mag1940 User ID: 6477627 49286
Reviewed Sep. 18, 2014

"Has anyone doubled the recipe?"

gburns699 User ID: 7656520 38239
Reviewed Sep. 18, 2014

"Has anyone made this using skim milk? I usually only buy skim or 1%."

Joscy User ID: 2694585 127336
Reviewed Nov. 16, 2013

"Found recipe for this bread and just knew it would be a winner! Indeed it is. Pklan to make loaves as *food gifts* for Christmas. Thank *you* Gaye for sharing this wonderful recipe. (By the way, I live in Oxford, NY)."

bakes-marie User ID: 7387870 41714
Reviewed Aug. 27, 2013

"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!"

pammarie77 User ID: 5140730 84218
Reviewed Jun. 27, 2012

"easy bread to make. Our family really loved the bread's flavor and are looking forward to it again. Agree with previous poster that it does taste better the next day."

LKSosa User ID: 5350138 41712
Reviewed Aug. 15, 2010 Edited Dec. 22, 2015

"This is one of the most delicious and easy breads I have made. The texture and taste just delights the taste buds. quick and easy to make, plus the aroma just makes your home smell wonderful. I make several loaves at a time and freeze them. My husband just can't get enough of it."

Loading Image