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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I haven't tried this yet. Putting it here for safekeeping. UPDATE. After making this, we liked it but found it wasn't sweet enough. So The next time I added 1 cup sugar and we liked it much better. Ingredients:
1 cup honey |
1/2 cup butter or 1/2 cup margarine, softened |
1 (16 ounce) can 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:
1. In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated.
2. Sift together remaining ingredients. Stir into pumpkin mixture.
3. 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.
4. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.
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