Embrace the cozy flavors of fall with this Manuka Honey Pumpkin Bread recipe, combining the warmth of cinnamon, nutmeg, and cloves with the natural sweetness of Manuka honey and pumpkin. Perfect for a comforting breakfast or a mid-day snack, this moist and tender bread is sure to become an autumn favorite.
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Manuka Honey Pumpkin Bread
Ingredients:
- 4 tbsp Manuka Doctor honey
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 cup pumpkin puree (canned or homemade)
- 1 tsp vanilla extract
- ½ cup buttermilk (or substitute with regular milk + 1 tsp vinegar)
- ½ cup chopped nuts (optional, such as pecans or walnuts)
- ¼ cup pumpkin seeds (optional, for topping)
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat the butter and honey until creamy and smooth.
- Add the eggs one at a time, beating well after each addition.
- Mix in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Fold in the chopped nuts if using.
- Pour the batter into the prepared loaf pan, and sprinkle the pumpkin seeds on top for a decorative crunch.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving Suggestions:
- Enjoy this honey pumpkin bread with a spread of butter or a drizzle of Manuka Doctor honey for the perfect fall treat!
