Honey Pecan Bread

Honey lovers rejoice! You'll love this fragrant honey bread packed with toasted pecans. Honey gives the bread a golden, chewy crust, but the crumb is sweet and tender. Baking the bread "low and slow" protects it from overbrowning due to the high honey content.
Prep: 30 minutes Bake: 59 to 62 minutes Bake at: 325°F Yield: 1 loaf Pan: 9x5-inch loaf pan (1 1/4 pounds) Difficulty: easy

Ingredients

  • 1 cup toasted, chopped pecans, divided
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup honey (see "tips")
  • 1/2 cup vegetable oil
  • 1/4 cup whole milk, room temperature
  • 1/4 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • Grated rind of 1 to 2 lemons, to taste (up to 1 tablespoon)
  • Non-stick cooking spray

Directions

Making the Batter

  • Bring the ingredients to room temperature.
  • Pre-heat the oven to 325°F.
  • While the oven is pre-heating, toast the pecans. After the pecans have cooled, chop and set aside.
  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  • Add the eggs to a medium bowl and beat. Add the honey to the eggs and whisk to combine. Add the vegetable oil, milk, sour cream, vanilla, and lemon rind to the egg mixture and whisk until completely smooth and blended.
  • Make a well in the dry ingredients. Pour the wet ingredients over the dry and stir the batter until just moistened. Add 3/4 cup of the pecans to the batter and stir to combine.

Baking the Bread

  • Prepare a 9x5-inch loaf pan with non-stick cooking spray. Spoon the batter into the pan and level. Sprinkle the remaining 1/4 cup pecans over the top.
  • Bake the bread on the center rack in a pre-heated 325°F oven with the pan angled on a diagonal for 59 to 62 minutes. Cover the bread with a tin foil tent after 30 to 35 minutes of baking to prevent overbrowning. The bread is done when a toothpick inserted in the center comes out clean and the bread is golden brown.
  • Cool the bread in the pan on a wire rack for 10 minutes. Run a knife around the edge of the pan and turn the bread out on a wire rack to cool.
  • Wrap and store the bread for 4 days or freeze for up to 2 weeks.

Tips

  • Any type of honey you like will work in the bread. Locally produced honey always has more flavor than store brands.
print recipe