Pumpkin Honey Bread 1 cup - honey 1/2 cup - butter or margarine, softened 1 can (16 oz.) - solid-pack pumpkin 4 - eggs 4 cups - flour 4 teaspoons - baking powder 2 teaspoons - ground cinnamon 2 teaspoons - ground ginger 1 teaspoon - baking soda 1 teaspoon - salt 1 teaspoon - ground nutmeg In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks. ~National Honey Board
Posted on: Sun, 22 Sep 2013 19:44:39 +0000
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