As the days grow shorter and the air turns crisp, nothing feels more comforting than the flavors of Fall. Pumpkin and spice have long been a classic autumn pairing, but this recipe takes the flavor to a whole new level with the addition of our Island Spice Honey.
Infused with warming notes of cinnamon, ginger and other island-inspired spices, this honey perfectly complements the earthy sweetness of pumpkin. You'll enjoy a moist, tender quick bread that fills your kitchen with the most irresistible aroma while it bakes. An any-time-of-day treat that the whole family loves.
Slice it thick for breakfast with a cup of coffee, enjoy it in the afternoon alongside tea, or serve it as a cozy dessert after dinner. And while it’s delicious all on its own, it is truly incredible when lightly toasted and slathered with a generous spread of Island Spice Honey Butter.
Honey Pumpkin Bread with Island Spice Honey Butter
Ingredients:
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/4 cup wheat germ
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup butter
- 1/2 cup brown sugar
- 3/4 cup Big Island Bees Island Spice Honey
- 2 eggs, beaten
- 1 tsp. vanilla
- 1 cup mashed or canned pumpkin
- 2-3 Tablespoons hot water
- 1/2 cup nuts
- 1/3 cup pumpkin seeds (optional)
- Sprinkle of sesame seeds ( optional)
Honey Butter Spread
Directions:
- Preheat oven to 375° F
- In a medium bowl, stir together well all the flour, wheat germ, salt, baking soda and baking powder. Set aside.
- In a large heavy sauce pan, melt the butter on low heat. Stir in the brown sugar and the honey with the butter and remove from the heat.
- When cooled down slightly, add the beaten eggs and the pumpkin. Stir well until combined thoroughly.
- Gently stir in half of the dry ingredients. then half the hot water. Add the other half of dry ingredients, then the rest of the hot water, stirring it to a thick smooth batter. Lastly, stir in the nuts.
- Pour into a well greased loaf pan (9 1/2“ x 5 1/2”) and sprinkle with the sunflower seeds over the entire top of the batter. Sprinkle the top with sesame seeds as well. Bake around 50- 60 minutes or until a golden brown and starting to pull away from the sides of the pan. Check to see that a toothpick poked into the top of the loaf pulls out clean.
- Remove from oven when done and cool in the pan on a rack. Turn the loaf out and wrap well when completely cooked. Store a day in the refrigerator before slicing. Great as-is or toasted!
- Let the butter stand at room temperature until soft.
- Gradually add the honey, beating it until the honey is well blended and fluffy.
