Pumpkin Honey Bread
1 cup honey
1/4 pound (1 stick) butter, softened
16-ounce can solid-pack pumpkin
4 cups flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
Heat oven to 350 degrees. Grease well two 9-by-5-inch loaf pans.
In a large bowl, use an electric mixer on medium speed to mix honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated.
Measure remaining ingredients into a bowl and whisk to combine and aerate. Stir into pumpkin mixture just until combined.
Divide batter between the prepared pans. Bake 1 hour or until a wooden pick inserted in the center comes out clean.
Cool loaves in pans 10 minutes. Invert pans to remove loaves and allow to finish cooling on racks. Slice as desired. Makes 2 loaves, 12 slices each.
Source: Adapted from The National Honey Board.
Per slice: 173 calories (26 percent calories from fat), 5 g fat (2.6 g saturated, fat, 1.4 g monounsaturated), 41 mg cholesterol, 3.5 g protein, 29 g carbohydrates, 1.3 g fiber, 207 mg sodium.