Honey Pumpkin Bread(One Loaf) Recipe

Name: Honey Pumpkin Bread(One Loaf)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. honey; 3/4 c. milk; 1/2 c. granulated sugar; 5 Tbsp. butter, melted; 2 egg yolks; 3/4 c. cooked and mashed pumpkin; 2 3/4 c. all-purpose flour; 1 1/4 tsp. baking soda; 1 tsp. each salt, powdered cinnamon and powdered anise; 3/4 c. each coarsely chopped walnuts and dates; 1/2 c. dried apricots, soaked 5 minutes in hot water, then drained and chopped

Servings: persons

1 c. honey
3/4 c. milk
1/2 c. granulated sugar
5 Tbsp. butter, melted
2 egg yolks
3/4 c. cooked and mashed pumpkin
2 3/4 c. all-purpose flour
1 1/4 tsp. baking soda
1 tsp. each salt, powdered cinnamon and powdered anise
3/4 c. each coarsely chopped walnuts and dates
1/2 c. dried apricots, soaked 5 minutes in hot water, then drained and chopped

1
Stir together honey, milk and sugar over medium heat until sugar is dissolved.
2
Cool 10 minutes, then beat in butter.
3
Cool 10 minutes more and beat in egg yolks and pumpkin.
4
Sift dry ingredients together, then sift them again into the batter.
5
Mix thoroughly. Fold in fruit and nuts.
6
Turn batter into greased and floured bread pan. Bake at 350u00b0 1 1/4 hours or until bread tests done.
7
Cool in pan 15 minutes and then turn out on rack. Serve warm with butter or cream cheese.

1421

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 c. honey, 3/4 c. milk, 1/2 c. granulated sugar, 5 Tbsp. butter, melted, and more.

Yes, Honey Pumpkin Bread(One Loaf) 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.

That's it — enjoy your meal!

Honey Pumpkin Bread(One Loaf)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions