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Pumpkin Honey Bread

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 minutes; ... [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.