Honey Nut Bread

29th April, 2015

Honey Nut Loaf

We are almost nearing the end of our mega marathon and I have to say this was the first month long marathon that I was quite relaxed and sort of well planned. I had a clear idea about what kind of bakes I wanted to do and my bakes mostly included breads and dinners. I did have empty spaces every here and there in my list and the last week was pretty much empty.

The bread I made today was planned in the morning, baked in the afternoon, pictured in the evening and drafted at night. It is a very simple loaf with simple flavors. I love to use honey in the bakes as a sweetener and this bread is made only with honey. Recently I had been to the local farmers market and I saw this recipe in one of the local honey farm’s booth. I did make few changes to the recipe and used a bit of whole wheat flour along with the regular flour. The texture of the bread was really good and I am going to be using 50 % whole wheat flour next time.

The bread has heavy tones of honey flavor. The orange zest helps a lot to lower the flavor, so I would highly recommend using some sort of citrus zest to cut down on the heavy honey flavor. Also I used finely chopped almonds in the recipe to bring some crunch.

Honey Nut Loaf

Preparation time – 10 minutes
Cooking time – 50 – 60 minutes
Difficulty level – easy

Honey Nut Loaf

 Ingredients – Makes 1 loaf (9 x 5)

  • All purpose flour – 2 cups
  • Wheat flour – ½ cup
  • Baking Powder – 3 tsp
  • Salt – ½ tsp
  • Honey – ¾ cup
  • Butter (unsalted) – ¼ cup (melted)
  • Milk – 1 cup
  • Egg – 1 large
  • Orange zest – 1 tsp
  • Almonds – ½ cup (finely chopped)
Procedure –
  • Preheat the oven to 350 F. Grease and flour a 9 x 5 loaf pan.
  • In a large bowl combine the egg, milk, honey and orange zest and mix well. I used a whisk to combine everything together.
  • In another bowl, sift the flours, salt and baking powder.
  • Add the dry ingredients to the wet ingredients and mix until smooth.
  • Add the nuts and stir to combine.
  • Pour the batter into the prepared loaf pan. Bake for 50 – 60 minutes or until the tooth pick inserted in the center comes out clean. It took about 55 minutes for me.
Honey Nut Loaf
  • Cool on a rack completely before slicing.
Honey Nut Loaf
Honey Nut Loaf

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