Pumpkin Honey Bread
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 … [read full recipe below]
YIELD: 2 LOAVES
Nutritional Information
- per serving (based on 1/8 loaf, about 1-inch slice)
- Calories: 261
- Fat Total: 7.51 g
- Protein: 5.43 g
- Cholesterol: 68.8 mg
- Carbohydrates: 44.5 g
- Sodium: 411 mg
- Dietary Fiber: 2.53 g
- Calories from Fat: 25%
Ingredients
- 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
Directions
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.