Baking with Honey

Baked goods retain moisture longer when made with honey.
In quick breads, cakes or cookies:

– Substitute 2/3 cup of honey for each cup of sugar.
– Reduce the amount of liquid by 1/4 cup for each cup of honey
– Use a little more leavening agent, (approximately 1/2 teaspoon baking soda for each cup of honey used)
– Lower cooking temperature by approximately 25 °F, as food baked with Honey browns faster

In fruit pies use 3/4 the amount of honey than the amount of sugar called for, and double the thickening agent. Honey has more sweetening power and it really brings out the natural flavors of fruit.

When using only small amounts of sweetener, such as in yeast bread or salad dressing, you do not need to adjust the recipe.

As a general rule, use less honey than the sweetener the recipe normally calls for.