Honey Loaf


When I was little there was a specialist bread company that made a beautiful honey loaf.   The loaves were small and dense and chewy, with a lovely dark brown honey top.  So good! but also SO hard to find.  Few shops stocked them, and they went fast – so they were strickly for early risers!  Sadly the bakery is no longer, and I haven’t seen anything ressembling them sold commercially since.

But the honey loaf has been one of my food memories that has lurked in the back of my mind, and I have finally gotten around to attempting to recreate it. This loaf is close…

The key to success is good quality honey with a flavour that you enjoy.   I use Mimosa honey, which is only available on the NSW south coast.  They offer a few varieties, all delicious, and importantly, all very fresh and pure. On this occasion I used a clover honey.

Honey Loaf


  • 300g carton sour cream
  • 3/4 c dark brown sugar
  • 1 egg
  • 2 c wholemeal plain flour
  • 2 t baking powder
  • 1/2 t cloves
  • 5 T honey, heated

Preheat oven to 160C.  Line a loaf pan with baking paper.

Place all ingredients except the honey in a food processor.   Blend until well mixed.  Add honey, reserving about 1 T,  and blend again until just mixed.

Bake for about 50 minutes or until skewer inserted into the middle comes out clean.  Remove from oven and immediately brush top with reserved honey.  Leave in pan to cool.  Serve plain or with butter.

Honey Loaf

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

4 responses »

  1. Pingback: Reblog / Link Project: Colltales, Baking Bohemian, LeftWithLouie | ft. // la vie éclectique

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