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Pumpkin: Prarie Honey Pumpkin Bread

Source of Recipe

Judith Fertig


List of Ingredients

3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon fresh grated nutmeg
2 cups sugar
3/4 cup pale amber honey
1/2 cup water
1 cup oil
2/3 cup canned pumpkin puree
4 large eggs, beaten
1 cup chopped pecans, optional
1/2 cup golden raisins, optional
1/2 cup dried sour cherries, optional


Recipe

Preheat the oven to 325ºF. Grease 2 (9 by 5 by 3-inch) loaf pans and set aside. Sift the flour, baking soda, salt, cinnamon, nutmeg, and sugar together into a large bowl. With a wooden spoon, stir in the honey, water, oil, pumpkin, and eggs until you have a smooth batter. Fold in the pecans, raisins, and/or dried sour cherries, if using. Pour the batter in to the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Cool in the pans on a wire rack. Yield: 2 loaves