PUMPKIN HONEY BREAD
1 cup honey
1/2 cup butter or margarine, softened
1 (16 oz.) can solid-pack pumpkin puree (not sweetened)
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 9x5x3-inch loaf pans.
Bake at 350 degrees 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.
Makes 2 (9x5-inch) loaves
Source: National Honey Board
1 cup honey
1/2 cup butter or margarine, softened
1 (16 oz.) can solid-pack pumpkin puree (not sweetened)
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 9x5x3-inch loaf pans.
Bake at 350 degrees 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.
Makes 2 (9x5-inch) loaves
Source: National Honey Board
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