This is an excellent bread. It might even be more of a cake than bread. It all depends if you want to serve it for breakfast or dessert. My favorite way to eat this bread is lightly toasted with a generous pat of butter.☺
There is a little bit of history that goes with this recipe. Whenever I see this blue card in my recipe box, I automatically think of the girl that introduced it to me. Her name is Patti and she was the first friend I made at WSU. I first tasted this bread when Patti's parents mailed her a care package & she shared some of this yummy treat with me. Sadly, we have since lost touch, but she is always on my mind whenever I bake this bread.
Make this bread! It's delicious and oh so easy!
3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 cup brown sugar
1 cup honey
1 cup milk
Mix flour with soda, salt & cinnamon. Add brown sugar & mix well. Beat honey & milk in a separate bowl until well blended. Add gradually to dry ingredients until just free from lumps. Bake in a well greased loaf pan 2 1/4 hours in a 250* oven. Store two days before serving. Makes 1 large or two small loaves. Freezes well.
*NOTE: If you notice the bread is not rising fast enough, increase the oven to 300*. We have NEVER been able to wait the two days before serving!☺