Mary Berry Honey Loaf

I baked this on a dreary Tuesday thinking, “How exciting can a honey loaf really be?” Well. Let me tell you—I ate my words (and three slices). It’s not flashy, it’s not fussy, but it’s got that old-school comfort I didn’t realise I was craving.

The first time, I made a total rookie error—used thick-cut peel straight from the jar without chopping it down. Every slice had these weird, chewy lumps. Not cute. But once I fixed that and swapped to my old metal loaf tin (the nonstick one browned it too fast), it turned into the cosiest teatime bake I’ve had in ages.

If your honey loaf keeps turning out dry, bland, or dense—stick with me. I tested this three times, and I’ve got all the little fixes you need.

WHAT MAKES THIS RECIPE SPECIAL

• A Few Reasons This Just Works *

• Honey does the heavy lifting – There’s no butter or oil here, so the honey’s doing double duty—sweetening and moistening. Just make sure it’s clear honey. I tried a thicker raw version and the loaf baked up stodgy.
• Pumpkin pie spice is sneaky genius – It’s not classic-British, I know. But Mary’s swap from mixed spice adds this warming depth that tastes like you’ve done more work than you have.
• Sugar cube topping = crunch magic – I nearly skipped this step. Don’t. The crushed cubes caramelise into these little golden sparkles on top. Totally makes it.

INGREDIENTS + WHY THEY MATTER

• Mixed Candied Citrus Peel (¾ cup / 50g) – Tiny bursts of tang. Finely chop it. Too big and it turns into weird gummy cubes mid-bite.
• Self-Rising Flour (3 cups / 350g) – Lifts the loaf without needing baking powder. I used Allinson’s—worked perfectly.
• Pumpkin Pie Spice (1 tbsp) – Warmth without overpowering. You could use mixed spice, but the pumpkin mix gives a softer, more autumnal note.
• Soft Brown Sugar (½ cup / 100g) – Adds caramel depth. I tried demerara once—too grainy.
• Clear Honey (½ cup / 170g) – Star of the show. I used a mild floral one. Anything too strong (like manuka) dominated the loaf.
• Milk (⅔ cup / 150ml) – Loosens the mix into a stiff, spreadable batter. Whole milk worked best; almond was okay, but a bit drier.
• Sugar Cubes (About 8) – Crushed over the top before baking. They melt into crisp golden bits. Don’t skip.

MAKING IT YOURS (WITHOUT RUINING IT)

• Want it egg-free? You’re in luck—there are no eggs in this one already.
• Dairy-free? Oat milk worked fine; almond was passable but drier. Avoid coconut—it clashes with the honey.
• No pumpkin spice? Use 1 tsp cinnamon + ½ tsp nutmeg + ¼ tsp allspice.
• Fancy add-ins? A handful of chopped walnuts works. Dried cranberries were okay, but clashed a bit with the citrus.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Citrus peel clumped together	Didn’t chop finely enough	Dice it small—almost mince it
Loaf baked unevenly	Used a dark nonstick tin	Switch to a light metal loaf tin
Dry texture	Overbaked by 10 minutes	Start checking at 1 hr 5 mins

HOW TO MAKE MARY BERRY’S HONEY LOAF

1. Preheat oven to 350°F (320°F fan). Grease and line a 9×5 inch loaf tin.
2. In a large bowl, mix peel, flour, spice, and sugar.
3. Stir in honey and milk to form a stiff batter.
4. Spoon into the tin, level the top, sprinkle with crushed sugar cubes.
5. Bake for 1 hour 15 minutes, or until a skewer comes out clean.
6. Cool 10 minutes in tin, then transfer to a wire rack to cool fully.

TIPS FROM MY KITCHEN

• I always weigh the honey straight into the mixing bowl—less mess than measuring it in a cup.
• If your peel is too sticky to chop, dust it with a tiny bit of flour first.
• I warm the milk slightly—it blends better with the honey.
• I crush the sugar cubes in a zip bag with a rolling pin—oddly satisfying.

STORAGE + SERVING

• Keeps: 5 to 6 days in an airtight tin at room temp.
• Freezes: Like a dream. Wrap in foil and freeze up to 3 months. Thaws in an hour.
• Serve with: A knob of salted butter, or—my guilty favourite—a slice of crumbly cheddar.
• Warm-up tip: Toasted slices are so good with a smear of honey.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this without citrus peel?
A: Yes, but it’s not the same. Try sultanas or finely chopped dried apricots instead.

Q: Why is my loaf dry?
A: You’ve probably overbaked it. Ovens vary—start checking at 1 hour with a skewer.

Q: Can I double the recipe?
A: Yes—but use two tins. One big tin makes the middle underbaked and the edges tough.

Q: What’s the best honey to use?
A: Something mild and clear—acacia or clover work well. Avoid anything raw or strongly flavoured.

Q: Can I skip the sugar cube topping?
A: Technically yes, but you’d miss that gorgeous crunch. Even a sprinkle of demerara is better than nothing.

Try More Mary Berry Recipes:

• Mary Berry Fast Gooseberry Fool
• Mary Berry Granny’s Gingerbread Recipe
• Mary Berry Tiramisu Red Fruit Trifle
• Mary Berry Viennese Finger Biscuits
• Mary Berry Strawberry Tarts