Pumpkin Honey Bread
(courtesy of the National Honey Board at http://www.Honey.com. Makes 2 loaves)
1 cup honey
½ cup butter or 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
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-by-5-by-3-inch loaf pans. Bake at 350 degrees F for 1 hour or until 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.
