Honey loaf & cream cheese icing
Aside from my baklava recipe (that will be on the blog shortly), I think honey is neglected in recipes.
I wanted to give it the spotlight it deserves and have it give this loaf a certain je ne sais quoi that adds joy to each bite.
I had this bread for lunch and today was the most beautiful day ever. 🙂
Particularities
- ServesYields 1 loaf (serves 8–10)
- Prep time25 min
- Cook time60 min
- Timeout-
- FreezingFreezes well
Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup butter, at room temperature
- 1 cup sugar
- 1/2 cup honey (to taste)
- 3 eggs
- 1-2 teaspoon vanilla extract
- 1 cup almond milk
For the icing
- 9 oz cream cheese
- 1/4-3/4 cup honey (as desired)
- 1 teaspoon vanilla extract
Steps
- Preheat the oven to 350ËšF. Grease a 9-inch x 5-inch loaf pan. Set aside.
- In a bowl, combine the all-purpose flour, whole-wheat flour, baking soda, baking powder, and salt. Set aside.
- In a stand mixer bowl, beat the butter, sugar, and honey until smooth. Add the eggs one at a time.
- Add the dry ingredients, alternating with the almond milk and vanilla extract. Mix well and pour into the loaf pan (careful not fill the pan all the way or it will overflow). Bake for 55–60 minutes.
- Meanwhile, combine all the icing ingredients and refrigerate until the bread is cooked.
- Remove the bread from the oven and spread it with icing.
Tips & tricks
For soft bread:
Stir as little as possible after adding the flour.
To store:
The bread will keep for a few days in an airtight container in the fridge.
Recipe published on August 19, 2018
