Piernik - Honey Bread

Piernik - Honey Bread

13 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    2 h 30 m
Recipe by  ZURIELLE

“This is a recipe from my Polish grandmother. It is a semi-sweet bread that tastes wonderful with a little butter. I grew up on this stuff and it has always been one of my favorites.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 - 4x8 inch loaves



  1. In a large bowl, mix the sugar, cinnamon, cloves, allspice, and eggs. Stir in the milk and oil, and mix in the baking soda. Place honey in a small pot, and bring to a boil. Stir honey into the bowl. Mix flour into the bowl. Fold in the raisins and walnuts. Stir by hand with a sturdy spoon for 10 minutes. Allow the dough to sit 1 hour.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 8x4 inch loaf pans.
  3. Fill each loaf pan with about 2 inches of the batter. Bake 1 hour 15 minutes in the preheated oven, until a toothpick inserted in the center of a loaf comes out clean. Bread will be brown in color and will crack on top.

Share It

Reviews (13)

Rate This Recipe


This recipe doesn't work as it is written. Althought the bread doesn't need a yeast packet, it does need 1/2 teaspoon baking powder. Also, although I let the bread dough rest for an hour, I don't think that that is necessary(after all there is no yeast). I also think that the baking pans should not only be greased but also floured. With these changes the resulting bread is quite delicious. A true polish delite.



After some minor tweaks (like adding some baking powder for lifting power and more walnuts for extra flavour and texture) this bread was truly delightful and has become a staple in my family. Best eaten warm with butter. Just delicious! And the aroma that fills up your kitchen as it's baking is heavenly too..Thanks for posting..



I followed this recipe to a T, except that I poured all the batter into a 9 x 13 casserole pan. I made it for mother's day, and everyone loved it. It truly tasted authentic. My 80 yrd Polish Grandpa said it was the best he had ever tasted. I might try using this dough for cookies at x-mas time. The dough has a gingerbread taste to it.

More Reviews

Similar Recipes

Honey Wheat Bread II

Honey Wheat Bread II

Buttermilk Honey Wheat Bread

Buttermilk Honey Wheat Bread

Honey Oatmeal Bread II

Honey Oatmeal Bread II

Honey Oat Beer Bread

Honey Oat Beer Bread

Honey Wheat Bread III

Honey Wheat Bread III

Buttermilk Honey Bread

Buttermilk Honey Bread


Amount Per Serving (32 total)

  • Calories
  • 175 cal
  • 9%
  • Fat
  • 5.5 g
  • 8%
  • Carbs
  • 29.5 g
  • 10%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 51 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Honey Oatmeal Bread II


next recipe:

Honey Oat Beer Bread