Recipe courtesy of Judith Fertig

Prairie Honey Pumpkin Bread

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 2 loaves
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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


  1. Preheat the oven to 325 degrees F. Grease 2 (9 by 5 by 3-inch) loaf pans and set aside.
  2. 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.
  3. 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.