Recipe courtesy of Judith Fertig
Prairie Honey Pumpkin Bread
- Level: Easy
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 365
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 52
- Dietary Fiber
- 2
- Sugar
- 33
- Protein
- 4
- Cholesterol
- 37
- Sodium
- 242
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
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.