HONEY SPICE LOAF
4PP, 4SP on all 3 MyWW programs
Provided by Drizzle
Categories Baking
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F, spray a regular sized loaf pan with some cooking spray.
- In a bowl whisk your egg and egg whites together, mix in your brown sugar.
- Add your apple sauce, honey and vanilla and stir well.
- Mix in flour, spices and baking powder & soda.
- Pour batter into loaf pan, sprinkle almonds on top and bake in oven for 35-40 minutes until top of loaf is set.
- Let cool 1 hour then cut into 10 slices. 4 personal points or 4 smart points each, blue, green & purple (3 points plus)
- Nutritional info per serving.. Calories 117...Fat 1.9g..Sat fat 0.2g...Carbs 21.9g...Fiber 0.8g..Sugar 9.7g..Protein 2.9g
HONEY SPICE BREAD
The texture of this bread is almost like a cake, so I usually serve slices of it for dessert. The loaf looks so festive with the pretty glaze drizzled on top. -Gaye O'Dell, Binghamton, New York
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 pieces).
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat., In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened., Transfer the batter to a greased 8x4-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning)., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread. Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature. Glaze as directed.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 53mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SPICED HONEY DRIZZLE CAKE
Enjoy this fabulous honey cake made with mixed spice and ginger and a lovely honey butter drizzle topping. It's ideal for afternoon tea or elevenses
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar with an electric whisk until creamy. Whisk in the honey, egg, milk, spices and a pinch of salt (don't worry if it curdles slightly, it will become a loose batter), then fold in the flour.
- Tip into the prepared loaf tin and bake for 45 mins until a skewer inserted in the middle comes out clean. Leave the cake to cool for 10 mins, then transfer to a wire rack to cool completely.
- For the glaze, melt the butter and honey in a small pan until smooth. Leave to cool until thickened, then drizzle over the top of the cooled cake. Leave to set before serving.
Nutrition Facts : Calories 298 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
HONEY SPICE BREAD
If you go to a French honey stand or shop, or one of the many honey fairs that occur during the summer in Provence, pain d'épices - spice bread - will always be one of the items for sale along with the honey, as honey is a key an ingredient in these breads. This recipe is based on one by French Pastry School founder Jacquy Pfeiffer. His recipe, which does not contain any butter or oil, results in a very moist bread. You will need a small loaf pan, no bigger than 4 x 8 inches, or you can make mini-muffins.
Provided by Martha Rose Shulman
Time 1h
Yield About 40 mini-cakes or 1 small loaf, serving 12.
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Butter a small (8 x 4-inch or smaller) bread pan and dust lightly with flour. Line with parchment if desired. Alternatively, use buttered and floured mini-muffin molds or silicone mini muffin molds.
- Place the honey and sugar in a small saucepan, insert a thermometer and heat to 158 degrees while stirring with a rubber spatula.
- Sift together the whole wheat flour, rye flour, baking powder, spices and salt and transfer them to the bowl of your mixer.
- In a small bowl whisk together the milk and whole eggs. Turn the mixer on low and slowly add the milk and egg mixture. Stop the mixer and, using a rubber spatula or a plastic bowl scraper, scrape up any flour sticking to the bottom of the bowl. Add the warm honey mixture and mix on medium speed until incorporated. Scrape into the bread pan or spoon about 1 to 2 teaspoons into each mini-mold, filling them 3/4 full.
- Bake mini-cakes for 15 to 20 minutes, loaves for 40 to 45 minutes, until deep brown and a tester comes out clean. Remove from the heat, unmold and cool on a rack. If making a loaf, for best results, once cool wrap tightly in plastic and allow the cake to rest for a day.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 4 grams, TransFat 0 grams
GRANDMA EMMA'S SPICE LOAF
A quick bread, moist and full of raisins and nuts. A family favorite for the winter holidays.
Provided by Marsha Crom
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 15
Steps:
- Soak raisins in coffee until plump. Do not drain.
- Cream together the shortening, sugar and eggs. Blend in molasses and vanilla.
- In a large bowl mix together the cinnamon, nutmeg, cloves, ginger, flour, baking soda, and salt. Make a well in the center of the bowl.
- Add the liquid ingredients to the well in the dry ingredients. Stir in coffee with raisins and nuts. Pour batter into a greased 9x5 inch loaf pan.
- Bake in a preheated 350 degree F(175 degrees C) oven for one hour.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 12.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 216.6 mg, Sugar 22.4 g
HONEY AND SPICE LOAF CAKE
Provided by Dora Moel
Categories Cake Mixer Egg Ginger Dessert Bake Spice Fall Winter Honey Cinnamon Clove Bon Appétit Mexico Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk first 6 ingredients in medium bowl to blend. Using electric mixer, beat honey, sugar, oil and eggs in large bowl until blended, about 3 minutes. Beat in dry ingredients in 2 additions. Beat in 1/2 cup boiling water. Stir in raisins. Transfer batter to prepared pan. Bake until cake is brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn out onto rack; cool completely. (Can be prepared 1 day ahead. Wrap cake and store at room temperature.)
HONEY SPICE LOAF
Make and share this Honey Spice Loaf recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Grease the bottom and sides of a 9 by 5-inch loaf pan with oil, and line the bottom with parchment paper.
- Combine the milk, honey, and molasses in a small saucepan. Set over medium heat and heat the mixture without boiling, stirring with a spatula until dissolved. Set aside and let cool as you go on with the recipe.
- In a large mixing bowl, combine the flours, baking powder, baking soda, salt, and spices. In a small bowl, combine the ginger and/or orange peel, if using, with 2 teaspoons of the flour mixture and set aside.
- Form a well in the centre of the flour mixture. Pour in the milk mixture slowly and whisk in a circular motion, starting from the centre, until all the flour has been incorporated - the batter will be thin. Fold in the ginger and/or orange peel, if using. Pour the batter into the prepared loaf pan and bake for 40 to 50 minutes, until the surface is brown and a knife inserted in the centre comes out clean.
- Transfer to a rack to cool for 20 minutes. Run a knife along the sides of the pan to loosen the loaf, and unmould. Let cool completely, wrap in foil, and let rest at room temperature until the next day.
Nutrition Facts : Calories 219.4, Fat 2.7, SaturatedFat 1, Cholesterol 5.1, Sodium 280.1, Carbohydrate 47.1, Fiber 1.7, Sugar 24.9, Protein 4.2
QUICK HONEY-SPICE BREAD
Make and share this Quick Honey-Spice Bread recipe from Food.com.
Provided by Mistress of Tea
Categories Quick Breads
Time 55m
Yield 12 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spray a 9x5 loaf pan with cooking spray.
- In a large bowl combine first 7 ingredients (and sugar if using) and mix well.
- In a small bowl whisk together milk, honey and egg.
- Add milk mixture to flour mixture, stir together.
- Spoon batter into prepared pan.
- Bake until a toothpick comes out clean in the center, about 50 minutes in my oven.
- Place pan on wire rack to cool for 10 minutes, then turn loaf out onto rack to cool completely.
- To make a glaze for the bread use 3 tablespoons honey, 2 tablespoons margarine and 2 teaspoons packed brown sugar. Microwave on HIGH until melted, then spoon over warm bread.
Nutrition Facts : Calories 134.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 15.9, Sodium 348.2, Carbohydrate 29.1, Fiber 0.7, Sugar 11.7, Protein 3.5
DUTCH SPICE BREAD
In Castleford, Idaho, Gladys De Boer makes this moist, spicy bread often during the busy Christmas season. "I wrap it and allow it to ripen for a day before slicing," she informs. "Serve it with cream cheese to enhance the old-fashioned gingerbread flavor."
Provided by Taste of Home
Time 1h35m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a bowl, combine corn syrup, brown sugar and egg; mix well. Combine dry ingredients; add to the egg mixture alternately with milk and mix well. Pour into a greased waxed paper-lined 9x5-in. loaf pan. Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack to cool completely. Wrap and let stand for 24 hours before slicing.
Nutrition Facts : Calories 170 calories, Fat 1g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 201mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
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