Alisa Fleming, author of Go Dairy Free: The Guide & Cookbook ~ I adapted this recipe from the Taste of Autumn cookbook from Gooseberry Patch. Taste of Autumn is far from dairy-free, but the simple and comfort food recipes are quite easy to convert.  In addition to swapping out the buttermilk for my homemade dairy-free version, I also reduced the oil, upped the cinnamon, and used some whole wheat pastry flour.  The recipe also said to grease and flour the loaf pan, but I opted to grease and “sugar” it. The resultant loaf seemed absolutely perfect in texture and moisture. I changed the name to “Honey-Kissed” rather than Honey … though it contains a good dose of the sweet stuff this bread is just lightly sweet in nature.  It actually makes excellent toast, slathered with almond or peanut butter or drizzled with just a bit more honey, or a slightly indulgent PB & J (my husband’s favorite format). 

For a vegan or low glycemic alternative, light agave nectar should work equally well substituted 1:1 for the honey.

Honey-Kissed Quick Bread
Recipe adapted from Taste of Autumn

2½ Cups Flour (I used 1 ½ cups all-purpose flour + 1 cup whole wheat pastry flour)
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Salt
½ Teaspoon Cinnamon
1/3 Cup Oil
1 Tablespoon Lemon Juice or Vinegar + Enough Plain or Unsweetened Milk Alternative (I used almond) to make 1½ Cups
½ Cup Honey (or Agave Nectar)

Grease and flour or sugar a 9 x 5 inch loaf pan. Combine the dry ingredients in a large bowl.  Combine the wet ingredients and add them to the dry.  Stir together until fairly well combined, but do not overmix, some small lumps are okay.  Let it sit and rest for 20 minutes, and preheat your oven to 375ºF. Bake for approximately 40 minutes, or until firm to the touch, and a toothpick inserted into the center of the loaf comes out clean.

Yields 1 9×5-inch loaf of bread

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