Pumpkin Honey Bread

Makes 2 loaves

1 cup honey
1/2 cup butter or margarine, softened
1 can (16 ounces) 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

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.

Nutritional Information Per Serving (based on 1/8 loaf, about 1-inch slice)

Calories: 261 Calories from Fat: 25% Carbohydrates: 44.5 g Cholesterol: 68.8 mg Dietary Fiber: 2.53 g Fat Total: 7.51 g Protein: 5.43 g Sodium: 411 mg

Recipe and photograph courtesy National Honey Board.