This is a super delicious and easy to make slightly sweet breakfast bread. Perfect to make ahead to have during the week to grab as you run out the door with coffee in hand.
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour with the next six ingredients listed after flour in a large bowl. Make a little well in center of the dry mixture or you can mix your wet ingredients in a separate smaller bowl, but I’m always looking for a way to NOT dirty another dish or bowl. So, I add the honey and the next 5 ingredients into the little well and give them a little stir to combine and then a big gigantic stir to incorporate the wet with the dry ingredients. Don’t overmix.
Spoon batter into a Bundt Cake pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons chia seeds.