Honey-Kissed Quick Bread from Grandma


When we were packing for a move, I came across a cookbook that my grandma bought for me, Taste of Autumn from Gooseberry Patch. A few years ago, my grandmother went on a two-week bus trip that took her, my aunt, and my uncle through New York, New England, Ontario, Quebec, and Pennsylvania (Oh, there were many Paul Revere-inspired photos to view!). Thoughtful as she is, she returned with a bag full of goodies just for me, including maple syrup, of course, and this delightful cookbook. As a thank you, I baked her the Honey Quick Bread from Taste of Autumn, with a few simple changes. It was wonderful, and she loved it.

Taste of Autumn is far from dairy-free and the authors aren’t from any of those states or provinces that she visited. But there’s no need to tell grandma on either count, as the simple and comfort food recipes are quite easy to convert. So when I laid eyes on that cookbook, and thought of her, I had an overwhelming urge to make that delicious bread recipe again…

Honey-Kissed Quick Bread

As for my modifications, I swapped out the buttermilk for my homemade dairy-free version, reduced the oil, upped the cinnamon, and subbed whole wheat pastry flour for part of the white 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.

Though it contains a good dose of honey, 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 alternative, light agave nectar should work equally well substituted 1:1 for the honey.

Honey-Kissed Quick Bread - Dairy-Free and Egg-Free

Special Diet Notes: Honey Quick Bread

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegetarian, and optionally vegan.

Honey-Kissed Quick Bread from Grandma
Prep time
Cook time
Total time
Serves: 1 9×5-inch loaf
  • 2-1/2 cups flour (I used 1-1/2 cups all-purpose flour + 1 cup whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅓ cup oil (grapeseed, extra-light olive, coconut, or your favorite baking oil)
  • 1 tablespoon lemon juice or vinegar (apple cider or white)
  • 1½ cups unsweetened milk alternative
  • ½ cup honey (or agave nectar for vegan)
  1. Grease and flour or sugar a 9 x 5 inch loaf pan.
  2. Combine the dry ingredients in a large bowl.
  3. Combine the wet ingredients and add them to the dry.
  4. Stir together until fairly well combined, but do not overmix, some small lumps are okay.
  5. Let it sit and rest for 20 minutes, and preheat your oven to 375ºF.
  6. Bake for approximately 40 minutes, or until firm to the touch, and a toothpick inserted into the center of the loaf comes out clean.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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