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Milk and Honey Pecan Bread
Half a cup of honey and a cup of skim milk mix with three tablespoons of olive oil and a beaten egg to form the wet base of this quick bread. Whole wheat flour, baking powder, and three-quarters of a cup of chopped pecans stir in until just combined — no kneading, no yeast. The loaf bakes for about an hour and slices into 10 portions; swap in half a teaspoon of liquid stevia for the granulated sugar if preferred. Good toasted the next morning with nothing more than a thin layer of butter.
Equipment
- Oven
- Saucepan
- Loaf Pan
Ingredients
- ½ cup honey
- 1 cup skim milk
- 3 tablespoons extra virgin olive oil
- 1 ½ cups whole wheat flour
- ½ cup sugar (or ½ teaspoon liquid stevia)
- 1 tablespoon baking powder
- 1 teaspoon Celtic salt
- ¾ cup chopped pecans
- 1 egg, beaten
Instructions
- 1Combine the honey and milk in a medium saucepan over medium heat. Cook, stirring constantly, until the honey dissolves.
- 2Stir in the olive oil, then remove the pan from the heat and let the mixture cool completely. This prevents the hot liquid from scrambling the egg later.
- 3Sift the whole wheat flour, sugar, baking powder, and salt into a large mixing bowl.
- 4Add the chopped pecans and toss to coat them in the flour mixture. Coating the nuts helps prevent them from sinking to the bottom during baking.
- 5Whisk the beaten egg into the cooled milk and honey mixture.
- 6Pour the wet ingredients into the flour mixture and stir just until blended. Be careful not to overmix, or the bread will become tough.
- 7Pour the batter into a lightly greased and floured loaf pan, smoothing the top with a spatula.
- 8Bake at 350 degrees for 65 to 75 minutes, or until a wooden pick inserted in the center comes out clean. Let the bread cool in the pan on a wire rack for 10 minutes before turning it out to cool completely.
Notes
- Storage: Keep the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezer-friendly: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or toast directly from frozen.
- Sweetener swap: If you prefer, you can substitute the half cup of sugar with a half teaspoon of liquid stevia as noted in the ingredients.
Recipe Details
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