Thursday, November 6, 2014

Honey Bun Bread-Teacher Gift

I made these for year end teacher gifts.  My mini loaf pans must have been smaller than the ones suggested as they overflowed.  Make sure to bake these loaves on a baking sheet to prevent any oven disasters!

Honey Bun Bread via Positively Splendid
For the cake
1 plain yellow cake mix
1 cup sour cream (preferably full fat)
3/4 vegetable oil
4 large eggs

For the filling
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup finely chopped pecans
5 tablespoons honey, divided

For the glaze
1 cup powdered sugar
1 tablespoon milk (plus 1 teaspoon, if needed)
1 teaspoon vanilla extract

Preheat oven to 350. Grease and flour (5) 5x3x2" mini loaf pans. Set pans aside.
In a large bowl, combine the cake mix, sour cream, oil and eggs. Mix on low until ingredients are combined, scraping down the sides of the bowl as needed. Increase mixer speed to medium-high and beat for about 2 minutes more, until batter is thick and smooth.
In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and pecans.
Fill each of the 5 prepared pans about 1/4 full with the batter, and sprinkle each with about 2 teaspoons of the filling. Cover the filling layer with another layer of batter, distributing the remaining batter evenly among the 5 pans. Sprinkle each pans with another layer of filling, dividing the filling evenly among each pan. Drizzle each loaf with 1 tablespoon honey, and then use a knife to gently swirl the filling and honey into the top layer of batter.
Bake the loaves for approximately 25 minutes, or until a tester inserted into the center comes out clean. Cool in pans on wire rack for 20 minutes.
While loaves are cooling, prepare the glaze. Combine the powdered sugar, 1 tablespoon milk and vanilla in a small bowl, stirring well to combine. If needed, add an additional teaspoon milk so glaze is thick but of a drizzling consistency. Use a spoon to drizzle the glaze over the cooled loaves.

This bread can also be prepared in 2 standard-sized loaf pans. Increase the baking time accordingly.
Prepared loaves can be wrapped in foil and stored in the freezer for up to 3 months. Defrost to room temperature before serving.

Notes: Link to printable gift tag - "It's been a sweet year"  via  Skip to my Lou

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