Pumpkin Honey Bread

by Anne Papina on January 5, 2007

Pumpkin Honey Bread
 
Prep time
Cook time
Total time
 
Contributed with permission by the National Honey Board and ARA Content.
Author:
Recipe type: Bread
Cuisine: American
Ingredients
  • 1 cup pure honey
  • ½ cup butter, 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
Instructions
  1. In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated.
  2. Sift together remaining ingredients. Stir into pumpkin mixture.
  3. Divide batter equally between two well-greased 9 x 5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a toothpick inserted in center comes out clean.
  4. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.
Notes
Makes 2 loaves.

 

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