Prairie Honey Pumpkin Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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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:
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.
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