Honey Pumpkin Bread
A honey moistened pumpkin bread with just enough spice to highlight, but not overpower, the pumpkin flavor. This recipe makes 1 loaf.
slices
Ingredients
- 9 oz all purpose flour (1 2/3 cups, see note)
- 1 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 5 oz vegetable oil (2/3 cup)
- 6 oz granulated sugar (2/3 cup)
- 4 oz honey (1/3 cup)
- 1/2 teaspoon lemon extract
- 2 teaspoons vanilla extract
- 8 oz canned pumpkin puree (1 cup)
- 2 tablespoons granulated sugar for topping
Instructions
- Preheat the oven to 350°F. Butter a 9"x5" loaf pan and line the pan with parchment paper (or butter and flour the pan).
- In a large bowl, combine the flour, cinnamon, nutmeg, cloves, baking soda, and salt. Use a hand whisk to combine the ingredients then set aside.
- In a large mixer bowl combine the eggs, oil, sugar, honey, lemon extract and vanilla extract. Mix on medium speed until the ingredients are emulsified. Add the pumpkin and mix until incorporated. Add the dry ingredients and mix just until incorporated.
- Pour the batter into the pan and spread to even it out. Sprinkle the 2 tablespoons of granulated sugar over the surface of the batter.
- Bake until a toothpick inserted in the center comes out with a few wet crumbs but no raw dough, about 1 hour. Cool in the pan 10 minutes then turn out onto a cooling rack. Cool to room temperature before cutting.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Use only pure pumpkin, not pumpkin pie filling. I find canned pumpkin more consistent for baking. If using fresh pumpkin puree make sure it's not excessively wet.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!