Step 1

Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don’t use an 8-by-4-inch pan; it’s too small)

Step 2

In a large bowl, whisk together the first 7 ingredients, through optional salt.

Step 3

Add the flour, baking soda, baking powder, and stir until just combined; don’t overmix. Batter will be thick and with a few lumps. Don’t try to stir the lumps smooth.

Step 4

Turn batter out into prepared pan, smoothing the surface lightly with a spatula.

Step 5

Bake for about 56 to 63 minutes (I baked exactly 60), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. In the last 15 minutes of cooking, tent bread with a sheet of foil (lay it loosely over top of pan) if your bread is looking a bit darker before you anticipate the center to cook through fully; I tented mine.

Step 6

Allow bread to cool in pan on top a wire rack for at least 30 minutes before turning out onto rack to cool completely.

Step 7

Combine the butter (make sure it’s extremely soft and squishy), honey, and optional cinnamon in a small bowl and whisk vigorously until smooth and fluffy.

Step 8

Extra portion will keep airtight in the fridge for at least 1 month.