Pumpkin Honey Bread

Pumpkin Honey Bread


1 cup (250ml) – honey
1/2 cup (63g) – butter or margarine, softened
1 can (16 oz.) – solid-pack pumpkin
4 eggs
4 cups (500g) – flour
4 tsp (20ml) – baking powder
2 tsp (10ml) – ground cinnamon
2 tsp (10ml) – ground ginger
1 tsp (5ml) – baking soda
1 tsp (5ml) – salt
1 tsp (5ml) – ground nutmeg

Pumpkin Honey Bread 8Directions:

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 (177 ‘C) 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.

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