Recently I bought a rather large container of local honey. There were only 2 sizes, 8 ounces that would disappear unreasonably quickly or 5 pounds that might be a challenge to use. Searching for recipes to use honey with I found a bread with nuts that looked nice and went from there. This is my tweaked version. I made two loaves thinking I’d have one for the freezer but Daniel and Chris decimated the first loaf no sooner did it emerge from the oven and Jason took half of the second to work today. If you wanted something more decadent you could use the juice of the orange to make a nice glaze for these by mixing it into some confectioner’s sugar and warming until dissolved. I used the orange for yogurt/banana/blueberry smoothies for lunch instead.

Nut ‘n’ Honey Bread
(makes 2 loaves)

3 cups all-purpose flour
2 cups white wheat flour
2 tablespoons baking powder
1 teaspoon table salt
1 1/2 cups honey
1/2 cup unsalted butter, at room temperature
2 cups skim milk
1 large eggs, lightly beaten
zest of an orange
1 1/2 cups chopped walnuts

Preheat the oven to 350 F. Lightly butter two loaf pans.

Combine dry ingredients in a large bowl and set aside. Combine liquid ingredients in a small bowl and gently stir into the dry ingredients just until mixed. Divide evenly into the loaf pans and bake one hour at 350 F or until a toothpick inserted in the center comes out clean. Cool ten minutes in the pans and then transfer to a wire rack to cool completely.