In another bowl, cream the butter and honey until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the flour mixture. Stir gently until just combined — don’t overmix!
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips:
Serving: Enjoy a slice warm with a pat of butter or a drizzle of extra honey. It pairs beautifully with coffee, tea, or hot cocoa.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze wrapped in plastic and foil for up to 2 months.
Variations:
Nutty Delight: Stir 1/2 cup of chopped walnuts or pecans into the batter before baking.
Fruit Twist: Fold in 1/2 cup of dried cranberries, raisins, or chopped dried apricots for a fruity version.
Spice It Up: Add a pinch of ground nutmeg or cardamom for a spicier, aromatic loaf.
FAQ:
Q: Can I substitute the honey with another sweetener?
A: Yes, you can use maple syrup or agave nectar, but it may slightly alter the flavor and texture.
Q: Can I make this bread gluten-free?
A: Absolutely! Use a 1:1 gluten-free baking flour blend. Be sure to check that your baking powder is gluten-free as well.
Q: Why is my bread dense?
A: Overmixing the batter or using expired baking powder can cause a dense loaf. Mix just until ingredients are combined.
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