Pumpkin Honey Bread


 In large bowl, cream 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 x5 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.

Ingredients  (Yield 2 Loaves)

1 cup - honey
1/2 cup - butter or margarine, softened
1 can (16 oz.) - solid-pack pumpkin
4 - eggs
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

Nutritional Information
per serving (based on 1/8 loaf, about 1-inch slice)
Calories: 261
Fat Total: 7.51 g
Protein: 5.43 g
Cholesterol: 68.8 mg
Carbohydrates: 44.5 g
Sodium: 411 mg
Dietary Fiber: 2.53 g
Calories from Fat: 25%