Honey Graham Cracker Loaf

I was so excited when I saw that this month's Recipe Redux theme was quick breads. I love baking so so much and always love an excuse to get crafty with what goes into that 8x5 pan. 

For a while now I've been dreaming up a honey loaf. I envisioned a perfectly moist crumb with a light golden color and a slightly sweet taste. 

Guess what? 

I made my dream into a reality. 

 I didn't know exactly where to start with creating this recipe since I didn't want any fruit in it. Most of the quick breads I make tend to be based around a fruit or puree (think banana and pumpkin). While I love me some banana bread, I really wanted it to be all about the honey. I turned to trusty old Google and searched for some honey loaf recipes. I made a few modifications to make my version dairy free and egg free, tested it out a couple times and ended up with this beauty. 

This quick bread comes together quickly, creates a beautiful aroma as it bakes, and tastes just as delicious when it comes out of the oven. The modifications I made to the original recipe I found were to use 1/2 whole wheat flour for some added fiber, sub in two flax eggs for the two whole eggs for some healthy fat and more fiber, and used almond milk instead of low-fat milk. 

This bread makes for a great mid-morning snack along with a hot cup of coffee or with a thin smear of peanut butter on it. 

Be sure to check out all of the other yummy quick bread recipes below! 

Honey Graham Cracker Loaf

Makes 1 loaf

Recipe is adapted from Taste of Home 

2 tablespoons ground flaxseed

2/3 cup brown sugar

1/3 cup unsweetened almond milk

1 cup all purpose flour

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup honey

1/3 cup canola oil

1. Preheat oven to 350 degrees and prepare an 8x5 inch loaf pan with cooking spray or parchment paper. 

2. In a large bowl, combine 2 tablespoons flaxseed with 6 tablespoons water. Allow to sit for a few minutes. Meanwhile, combine brown sugar and almond milk in a small saucepan over low heat. Whisk to combine and heat until sugar is dissolved. 

3. While the sugar is dissolving, combine flours, baking powder, salt, and cinnamon in a medium bowl. 

4. Add honey, canola oil, and almond milk mixture to the bowl with the flaxseed. Mix well. Add dry ingredients to the wet mixture and stir just until combined. Pour batter into prepared loaf pan and bake for 50-60 minutes until a toothpick inserted in the middle comes out clean. Cool in the pan on a cooling rack for 10 minutes. Remove bread from pan and allow to completely cool on a cooling rack before cutting. 

Hello, World!