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Recipe courtesy of Judith Fertig

Show: Cooking Live

Episode: A Midwestern Thanksgiving

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Total:: 1 hr 20 min
Prep:: 20 min
Cook:: 1 hr

Yield:: 2 loaves

Level:: Easy

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon freshly grated nutmeg
2 cups sugar
3/4 cup wildflower or other pale amber honey
1/2 cup water
1 cup vegetable oil
2/3 cup canned or freshly cooked and pureed pumpkin
4 large eggs, beaten
1 cup chopped pecans, optional
1/2 cup golden raisins, optional
1/2 cup dried sour cherries, optional

Directions

Preheat the oven to 325 degrees F. 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.

My Private Notes

Name: Prairie Honey Pumpkin Bread
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 2 loaves
Cuisine: american
Ingredients: 3 1/2 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 tablespoon ground cinnamon; 1 tablespoon freshly grated nutmeg; 2 cups sugar; 3/4 cup wildflower or other pale amber honey; 1/2 cup water; 1 cup vegetable oil; 2/3 cup canned or freshly cooked and pureed pumpkin; 4 large eggs, beaten; 1 cup chopped pecans, optional; 1/2 cup golden raisins, optional; 1/2 cup dried sour cherries, optional