Honey Loaf

To celebrate the Jewish New Year, Rosh Hashana, it is customary to bake honey-laced treats, symbolising hope for a sweet new year.

This honey loaf brightens up January’s early days. The delicious scent of caramelised honey wafts through your kitchen when you take the loaf out of the oven. The flavourful batter bakes into a beautiful golden shade. A honey cream cheese icing is spread onto the loaf as a sweet finishing touch. It is a simple, easy recipe that showcases honey in all its glory.

For a twist, you can use different types of honey. There is a variety of flavours to play with, such as rose honey or orange honey.


I follow many baking blogs, and Trois Fois Par Jour is a recent discovery of mine. The fairly new and increasingly popular website was created by two young people also from Québec. Marilou invents recipes while her boyfriend Alexandre photographs her exploits in the kitchen. They have filmed a video to go along with this recipe.


Bon appétit!

Recipe Source: Trois Fois Par Jour

Yields one 9-by-5-inch loaf, 8 to 10 slices

1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
pinch of salt
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup honey
3 eggs
1 tsp pure vanilla extract
1 cup almond milk
250g cream cheese, softened
1/4 to 3/4 cup honey (I used 1/2 cup)
1 tsp pure vanilla extract


1) Preheat the oven to 350F. Butter a 9×5 loaf pan and line it with parchment paper.
2) Mix both flours, baking powder, baking soda and salt together in a bowl. Set aside.
3) In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and honey until the texture is smooth.
4) Add the eggs, one at a time.
5) Pour in the vanilla.
6) Mix in the dry ingredients, alternating with the almond milk. Do not overbeat.
7) Pour the batter into the prepared loaf pan.
8) Bake for 55 to 60 minutes. Transfer the loaf to a wire rack and let cool completely.
1) In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, honey and vanilla.
2) Place the icing in the fridge to let it firm up while the loaf is baking in the oven.
3) Once the loaf has cooled, spread the icing onto it. My icing was more like a glaze, not stiff.


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