Honey Quick Bread Recipe from Grandma (Dairy-Free & Egg-Free) (2024)


By Alisa Fleming on Alisa's Favorite Dairy-Free Recipes, Bread, Breakfast, Dairy-Free Recipes, In The News

When we were packing for a move, I came across a cookbook that my grandma bought for me, Taste of Autumn from Gooseberry Patch. Several 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 a loaf of the Honey Quick Bread from Taste of Autumn, with a few simple changes. It was wonderful, and she loved it.

Honey Quick Bread Recipe from Grandma (Dairy-Free & Egg-Free) (1)

So when I laid eyes on that cookbook, and thought of her, I had an overwhelming urge to make that delicious honey quick bread recipe again.

Though it contains a good dose of honey, this honey quick bread is just lightly sweet in nature. It actually makes excellent breakfast bread or toast, slathered with nut butter or my Homemade Bakeable Butter (shown in the picture below – recipe in Go Dairy Free!). And of course, another little drizzle of honey never hurts! Tony also enjoys using this honey quick bread for slightly indulgent PB & J sandwiches.

Honey Quick Bread Recipe from Grandma (Dairy-Free & Egg-Free) (2)Dairy-free and naturally egg-free “buttermilk” and honey quick bread slathered with Homemade Bakeable Butter – a recipe from Go Dairy Free 2nd Edition. Plant-based and so indulgent.

Buttermylk & Honey Quick Bread made Dairy-Free and Vegan

Taste of Autumn is far from dairy-free and the authors aren’t from any of the states or provinces my grandma visited, but there’s no need to tell her on either count. The simple comfort food recipes boast plenty of warm New England appeal, and most are quite easy to convert to dairy free. For this honey quick bread, I simply swapped out the buttermilk for my homemade dairy-free version.

But I couldn’t resist making a few more changes to this fall-inspired recipe. I reduced the oil a touch, increased the cinnamon, and substitute whole wheat pastry flour for part of the all-purpose flour. I also opted to “sugar” the loaf pan instead of flouring it. The resultant bread was absolutely perfect in texture, moisture, and flavor.

And I didn’t adapt the recipe to be egg-free – it came this way! It’s a naturally egg-free, nut-free, and soy-free, pantry-style recipe that can even be strictly vegan (honey-free) if you wish. Just see my Special Diet Notes below.

Honey Quick Bread Recipe from Grandma (Dairy-Free & Egg-Free) (3)

Special Diet Notes: Honey Quick Bread

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

For vegan honey quick bread, substitute a honey alternative or maple syrup for the honey. I wouldn’t use agave nectar because it is a little too mild in flavor

5.0 from 4 reviews

Honey Quick Bread from Grandma

Prep time

Cook time

Total time

This recipe is adapted from a cookbook my grandma gifted to me. It’s a lightly sweet and moist loaf that’s naturally egg free and perfect for a sweet treat, toast, or PB&J sandwiches.

Author: Alisa Fleming

Recipe type: Breakfast

Cuisine: American

Serves: 1 9×5-inch loaf


  • 2½ cups flour (I use 1½ 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
  • 1½ cups unsweetened dairy-free milk beverage
  • ½ cup honey (or honey alternative for vegan; see Special Diet Notes above)
  • ⅓ cup oil (your favorite type for baking; I use rice bran oil or extra-light olive oil (not extra-virgin))
  • 1 tablespoon lemon juice, white vinegar, or apple cider vinegar


  1. Grease and flour or sugar a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. In a medium bowl, whisk together the milk beverage, honey, oil, and lemon juice or vinegar.
  4. Add the wet ingredients to the dry ingredients. Stir until fairly well combined, but do not overmix. Some small lumps are okay.
  5. Scrape the batter into your prepared loaf pan and level it out. Let the batter rest for 20 minutes. Preheat your oven to 375ºF.
  6. Bake for 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

For More Dairy-Free Baked Goodies, Get Go Dairy Free!

Honey Quick Bread Recipe from Grandma (Dairy-Free & Egg-Free) (5)

Honey Quick Bread Recipe from Grandma (Dairy-Free & Egg-Free) (2024)


What does eggs do in quick breads? ›

Eggs provide structure and help bind the ingredients together. Eggs also act as an emulsifier. By surrounding small particles of fat, the egg helps make the quick bread batter smoother, thus contributing to volume and texture.

What does milk do to quick breads? ›

It adds nutritional value to baked goods. Mainly protein, calcium, and vitamin B12 which are all necessary for a heathy diet. But we don't only look for the nutritional benefits when using milk in our bread dough. The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter.

What is a substitute for honey in bread recipe? ›

Light corn syrup would be the best flavor match, but dark corn syrup will work, too. Other options to try include golden syrup, maple syrup or molasses (not blackstrap). These substitutes can replace honey measure for measure.

Can I use honey instead of sugar in bread? ›

out the sugar for honey! Just substitute honey for the. same amount of sugar in the recipe and add a little. extra flour to make up for the added moisture.

What can I use instead of egg for quick breads? ›

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

What happens if you leave egg out of bread? ›

Bread with no egg looked as normal as any other white loaf. It had puffed up evenly and had a nice crust colour and a soft texture. The interior was soft but quite tight. This could be made lighter by skipping the pre-shaping or folding steps making the dough looser.

What is the most common mistake when making quick breads? ›

  • Using too much flour because their dough seems too wet.
  • Not using enough salt. Say your recipe calls for a teaspoon of salt. ...
  • Rushing everything. Yeast today is made to rise quickly. ...
  • Under or over-proofing. ...
  • Baking too long. ...
  • The biggest mistake - Worrying too much about getting measurements and proportions exactly right.
May 13, 2021

What are the 7 basic ingredients in quick bread? ›

Muffin and Quick Bread Ratio of Ingredients

Quick breads are prepared with flour, eggs, sugar, fats and liquids including milk, buttermilk, or sour cream, and each plays a part in the overall texture and flavor of the finished product.

Can I use water instead of milk? ›

In most cases, you can swap milk for water and vice versa using a 1:1 ratio. For example, if your mix or recipe calls for ½ cup of milk but you don't have it, add ½ cup of water.

What kind of honey is best for baking bread? ›

Amber honey is little darker, with more caramel notes, which makes it perfect for bread; I use it in my Parker house rolls." "For personal use, I'm such a fan of honeycomb. It's almost unbelievable to me that bees can produce such an incredible treat!

What is a vegan substitute for honey? ›

Because honey is made by living bees, it is technically not vegan, so most vegans exclude it from their diet. You can try plant-based alternatives like agave, maple syrup, and date syrup.

What does honey do in bread? ›

Honey helps extend the shelf life of baked goods, which in particular is important for loaves of bread that need to stay fresh and moist. Honey is a humectant, a substance that prevents moisture transfer in bakery foods. Honey does not give up water easily; in fact, it collects moisture from the atmosphere.

Can diabetics eat honey? ›

If you prefer the taste of honey, go ahead and use it. But only use honey in moderation. Be sure to count the carbohydrates in honey as part of your diabetes eating plan.

What happens if you use honey instead of sugar in baking? ›

Honey is sweeter than sugar, so you need to use less. Decrease other liquids in the recipe by 1/4 cup, because there's water in the honey too. Lower the baking temperature by 25°F. Honey makes baked goods brown faster.

Is honey good for a diabetic? ›

Generally speaking, yes, it's OK to eat honey if you have diabetes. But you should consume it in moderation. Although honey has a lower glycemic index (GI) than table sugar, it still contains sugar. And any type of sugar will raise your blood glucose levels.

What is purpose of eggs in baking? ›

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Why are eggs used as a binding agent? ›

Eggs can act as binding agents. As their proteins set, eggs bind ingredients together giving strength and stability to meatloaves, casseroles and baked goods. Eggs are used to coat foods with crumbs, flour, etc. as they help these ingredients adhere and also help to create browned appearance when cooked.

What is the secret to success when making quick breads? ›

Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.

What is the purpose of an egg wash on bread dough? ›

In baking, many recipes call for an egg wash to be brushed on the baked goods before it goes into the oven. The purpose of this is to give the final product a golden brown color that is slightly shiny. Egg washes can make the final product look more professional, a bit crispier, or act as a binder."


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