Ginger-Honey Bread Recipe

Name: Ginger-Honey Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup firmly packed light brown sugar; 1 large egg; 1/2 cup honey; 1/2 cup light molasses; 1 3/4 cups all-purpose flour; 1 tablespoon ground ginger; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon salt; 1/2 cup hot water

Servings: persons

1/2 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1 large egg
1/2 cup honey
1/2 cup light molasses
1 3/4 cups all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup hot water

1
Preheat oven to 350 degrees F.
2
Beat butter and sugar in a large bowl at medium speed with an electric mixer until fluffy. Add egg, honey, and molasses, beating until blended.
3
Combine flour and next 5 ingredients; add to butter mixture alternately with water, beginning and ending with flour mixture.
4
Pour batter into a lightly greased and floured 9-inch square baking pan.
5
Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into 20 rectangles.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, 1/2 cup firmly packed light brown sugar, 1 large egg, 1/2 cup honey, and more.

Yes, Ginger-Honey Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger-Honey Bread

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