Breakfasts
Pumpkin Patch Honey Bread
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Ingredients
| 1 cup | Bee Maid honey |
| 1/2 cup | Butter or margarine, softened |
| 1 can | (16 oz.) solid-pack pumpkin |
| 4 | Eggs |
| 4 cups | Flour |
| 4 tsp | Baking powder |
| 2 tsp | Ground cinnamon |
| 2 tsp | Ground ginger |
| 1 tsp | Baking soda |
| 1 tsp | Salt |
| 1 tsp | Ground nutmeg |
Directions
In large bowl, cream Bee Maid 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 x 5 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.Source: Recipe courtesy of The National Honey Board
