Super moist honey pumpkin bread with a bit of cinnamon infused butter and a coffee = the best fall morning of your life.
I tried to hold off on posting a pumpkin recipe on the blog. I still have a summery recipe left that I want to post here before it starts cooling down.
But I was thumbing through Easy Baking from Scratch which just released and came across the honey pumpkin bread and I couldn’t resist. Actually, I was torn between the sugar and spice scones and the pumpkin bread so I asked which I should make first on Insta and most people wanted the pumpkin bread.
It was a very, very good choice.
At first, I admit, I was a little nervous about the recipe as it calls for a decent amount of sugar, plus the honey. I didn’t know if the balance between the two would be there without making the bread overly sweet. And instead of ginger on the list of ingredients, there was lemon extract. That was so new to me.
Unfortunately, I didn’t even have lemon extract around and wasn’t able to pick any up, so I sadly didn’t even get a chance to see how it tasted with the lemon. After tasting the finished product, I think it would have been a good addition.
If I’m completely honest, I think this might be one of my favorite base recipes for pumpkin bread. It’s sturdy, but still light with a beautiful crumb. It’s wonderfully moist and packed with flavor.
I can easily picture myself making this bread again and adding chocolate chips. Or adding pepitas to the top. Instead of the sugar dusted on top, a maple cinnamon glaze would also be good. It’s one of those recipes that’s amazing on its own and as a blank canvas for your creativity to shine.
When I have a bite of this honey pumpkin bread, all I can think of is waiting for a crisp fall morning in a fluffy sweater with a slice or two of toasted bread topped with a touch of butter and whipped cream and a hot mug of coffee or, more likely, hot chocolate.
It’s just so quintessentially fall without being cliche since it doesn’t have that expected “pumpkin spice” flavor. It’s pumpkin and simple, but far from basic.
I am so excited to make more recipes from Eileen’s cookbook now. I am definitely making the sugar and spice scones this weekend. Oh, and the breakfast focaccia. If everything is as good as this honey pumpkin bread, we are in for a very fun season of baking!
- 2/3 cups granulated sugar, plus 2 tablespoons for topping
- 1 teaspoon ground cinnamon
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 2/3 cups vegetable oil
- 1/3 cup honey
- 1/2 teaspoon lemon extract
- 2 teaspoons vanilla extract
- 1 cup pure pumpkin puree
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 loaf pan (or use parchment paper).
In a large bowl, mix together the flour, 2/3 cups sugar, cinnamon, nutmeg, cloves, baking soda, and salt together.
In a medium bowl, mix together all the wet ingredients and whisk well. until well-combined.
Add the wet ingredients to the dry ingredients and mix until it is combined and there are no streaks of flour.
Pour the batter into the loaf pan and spread evenly. Sprinkle the top with the two tablespoons of sugar.
Bake for about an hour, or until a toothpick comes out with a few crumbs clinging to the toothpick.
Remove and allow to cool completely.
Serving Size:1 slice
Amount Per Serving: Calories: 150