Honey Loaf Cake ~ Variation on Pão de Mel

Inspired by Brazil’s Pão de Mel, this Honey Loaf Cake is a soft, spiced, and simple bake—perfect for cozy mornings or afternoon coffee breaks.

Honey is at the heart of so many comforting desserts in Brazil, and one of the most beloved is Pão de Mel—a spiced honey cake that’s rich, tender, and often covered in chocolate. Inspired by those classic flavors, I wanted to create an easier, everyday version that brings the same warmth and sweetness without the extra steps. That’s how this Honey Loaf Cake came to life!

This recipe takes the cozy, spiced notes of Pão de Mel and transforms them into a soft, sliceable loaf cake. It’s wonderfully fragrant, moist from the honey, and so simple to bake. No fussing with layers or glazing—just a one-bowl batter that bakes up beautifully golden. Perfect for enjoying with coffee, sharing at brunch, or tucking into school lunches, this loaf feels both nostalgic and seasonally fresh, especially as the weather cools and we crave spiced, homey bakes.

Jump to:

• Inspired by a Traditional Brazilian Treat
• Simple Ingredients and Substitutes
• Simple Equipment You'll Need
• How to Make this Honey Loaf Recipe
• Variations on Honey Loaf
• Honey Loaf Recipe FAQs
• Other Sweet Treats From or Inspired by Brazil
• Honey Loaf Cake ~ Variation on Pão de Mel

Inspired by a Traditional Brazilian Treat

This Honey Loaf Cake was inspired by Pão de Mel, a beloved Brazilian treat that combines rich honey cake with warm spices and chocolate. While Pão de Mel is traditionally made as small, filled cakes often coated in chocolate, I wanted to capture the same comforting flavors in a simpler, everyday version. This loaf is easy to bake, has that same sweet, spiced aroma, and brings a little Brazilian tradition into an American-style quick bread that’s perfect for sharing any time of year.

Simple Ingredients and Substitutes

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• Eggs, large - You can use white or brown eggs in this recipe. 
• Light brown sugar packed - The brown sugar brings both color and deep flavor from the molasses.
• Vegetable oil - A light flavorless oil is good in this recipe.
• Honey - Honey is really the star here and brings moisture as well as natural sweetness to the cake. You can substitute with agave syrup or regular sugar.
• Spices: Ground cinnamon and Ground cloves. If you don't have ground cloves, you can substitute pumpkin pie seasoning if you have that. This would also include the cinnamon, so you may want to reduce that. You can also use a touch of nutmeg.
• Baking soda and Baking powder - This cake uses both baking powder and baking soda to double ensure that the cake rises at different stages of the process. If you only have one of these, then sub the other with it.
• Boiling water
• All purpose Flour, unbleached - Regular AP flour is fine, you do not need cake flour or anything special. I have not yet tested this recipe with Gluten Free flour options. However, when I do bake with Gluten Free Flour, I use Bob's Red Mill Gluten Free All Purpose Flour and add xanthan gum according to the GF flour package instructions for cakes.
• Salt - Kosher salt or table salt is fine.

See recipe card for quantities.

Simple Equipment You'll Need

You will need 1 large mixing bowl, measuring cups, measuring spoons, a whisk, and fine mesh sieve (strainer).

For baking, you will need a 9x5 inch loaf pan.

How to Make this Honey Loaf Recipe

Preheat oven to 325 F degrees. Spray a 9x5 loaf pan with oil.

Bake on the center rack uncovered for up to 1 Hour and 15 minutes. To test if it is done, place a toothpick into the center and if it comes out clean, it is done. You can start testing at about an hour.

Variations on Honey Loaf

This Honey Loaf is delicious just as it is, but it’s also the perfect base for experimenting with flavors. A few small tweaks can give it a whole new personality—whether you want something brighter, more festive, or a little indulgent. Here are some easy variations to try:

• Orange & Spice – Add 1 tablespoon orange zest and a splash of orange juice to brighten up the warm spice notes.
• Chocolate Swirl – Gently swirl ½ cup melted chocolate or cocoa batter into the loaf for a marbled effect.
• Nutty Honey Crunch – Fold in ½ cup chopped walnuts or pecans for added texture and a toasty bite.
• Gingerbread Twist – Add 1 teaspoon ground ginger and a pinch of nutmeg to give it a festive gingerbread vibe.

See the traditional Pao de Mel Recipe ~ Brazilian Honey Cakes on my website!

Honey Loaf Recipe FAQs

1. Can I make this Honey Loaf ahead of time?
Yes! This loaf actually tastes even better the next day as the flavors deepen. Simply wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.

2. Can I freeze Honey Loaf?
Absolutely. Once cooled, wrap the loaf in plastic wrap and then foil, or place slices in a freezer-safe bag. It will keep well for up to 3 months. Thaw at room temperature before serving.

3. What kind of honey works best?
Any good-quality honey will work, but a darker, more robust honey (like wildflower or buckwheat) will give the loaf deeper flavor, while lighter honey will make it milder and more delicate.

4. Can I reduce the sugar or make it less sweet?
Yes, you can reduce the sugar by ¼ cup without affecting the texture too much. Keep in mind the honey itself adds both sweetness and moisture.

5. How do I know when the loaf is fully baked?
Insert a toothpick into the center of the loaf — it should come out clean or with just a few crumbs. If it comes out wet, bake for another 5 minutes and check again.

6. Can I make this recipe dairy-free?
Yes! Simply substitute plant-based butter or oil for the butter, and use a non-dairy milk such as almond, oat, or soy.

7. What can I serve with Honey Loaf?
It’s delicious on its own, but also wonderful with a smear of butter, cream cheese, or even a drizzle of extra honey. For dessert, try topping slices with whipped cream or vanilla ice cream.

Other Sweet Treats From or Inspired by Brazil