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Milk and Honey Bread
This wholesome quick bread brings together the comforting flavors of honey and whole wheat flour. Chopped pecans add a satisfying crunch to every slice, while a touch of olive oil keeps the crumb perfectly moist. It is an excellent choice for a cozy weekend breakfast or a simple afternoon snack with tea.
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
- 1Place the honey and skim milk in a medium saucepan over medium heat. Cook the mixture while stirring continuously until the honey completely dissolves.
- 2Mix in the extra virgin olive oil, then take the saucepan off the heat and allow the liquid to cool.
- 3Sift the whole wheat flour, sugar, baking powder, and Celtic salt together into a large mixing bowl.
- 4Drop the chopped pecans into the dry ingredients and toss them well so they are fully coated.
- 5Once the milk and honey mixture has cooled, whisk in the beaten egg until smooth.
- 6Pour the wet ingredients into the bowl with the flour mixture. Stir everything together just until the batter is combined, being careful not to overmix.
- 7Transfer the batter into a lightly greased and floured loaf pan, using a spatula to smooth out the top surface.
- 8Bake at 350 degrees for 65 to 75 minutes. Check for doneness by inserting a wooden pick into the center; it should come out clean. Let the bread cool in the pan on a wire rack for 10 minutes before turning it out to cool completely.