Contributed with permission by the National Honey Board and ARA Content.
Author: National Honey Board
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
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 x 5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a toothpick 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.
Notes
Makes 2 loaves.
Recipe by Webicurean at http://blog.webicurean.com/2007/01/05/pumpkin-honey-bread/