honey pecan bread

I guess there’s no better time to bake something christmassy than the middle of August – no one expects it… I stumbled across this recipe in a (German) book that I bought a very long time ago called “Basic Baking“. I haven’t baked anything from it in years, because I’ve rarely been very happy with the results, but I thought I could give it another try.

This is a variation of a typical German “Honigkuchen” (Honey Cake), which is quite similar to a Gingerbread cake.



I made one with and one without pecans.


Honey Pecan Bread
Prep time
Cook time
Total time
Yields: 20
  • 4 cups (500g) all-purpose flour
  • ½ pound (250g) honey
  • ½ cup (100g) brown sugar
  • 2 teaspoons cinnamon
  • 1 cup & 3 tablespoons (100g) ground almonds (or hazelnuts)
  • 1 cup (230ml) buttermilk
  • 1 ½ tablespoons (16g) baking powder
  • 1 tablespoon molasses
  • 1 egg
  • grated zest of one lemon
  • 1 teaspoon vanilla extract
  • 1 cup (115g) chopped pecans (or more)
  1. Slightly heat the honey and brown sugar, set aside.
  2. Grease and lightly flour a 13-inch (33cm) baking pan. If you don't want the bread to become too huge you can also use a 13 inch and a 6 inch (15cm) pan.
  3. Whisk flour, baking powder, lemon zest and cinnamon in a bowl.
  4. Preheat oven to 350° F / 175 °C.
  5. Stir molasses, vanilla extract and egg into the honey mixture until just combined.
  6. Pour the honey over the flour and mix until well combined.
  7. Pour the batter into prepared baking pan(s) and tap the pans gently
  8. on the counter to remove any air bubbles.
  9. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 50 minutes.




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