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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

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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."

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."

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."

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."

Reviewed Dec. 16, 2014

"Flavor is good but do not like the texture"

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."

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."

Reviewed Sep. 26, 2014

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

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."

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."

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