Whatcha' Cookin' Wednesday - Pumpkin Bread

In honor of Thanksgiving, and in honor of keeping things SIMPLE at Thanksgiving (don't we get a little wacky with the food, people?), posted below is the yummiest, easiest and healthiest Pumpkin Bread recipe around. Most pumpkin breads are no more than glorified cakes with cup and cups of sugar to each loaf. Not this one. Only ONE cup of honey for two loaves.

Lovely.



The kiddos LOVE it. And we do too. And it freezes well. (And did I mention it's really, really good?)

Enjoy. :)

Pumpkin Bread
(yields two loaves)

1 cup honey
1/2 cup butter or margarine, softened
16 oz. of fresh, roasted pumpkin (or one can of solid-pack pumpkin) [ed. note: Roast fresh pumpkin by halving and removing seeds then place flesh-side down on cookie sheet lined with foil coated with non-stick cooking spray. Bake at 400 degrees for one hour or until soft and mushy.)
4 eggs
4 cups flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon of ground cloves
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg

In Cusinart or blender mix honey, eggs and butter. Add pumpkin. Blend well. Transfer mixture to big bowl. In seperate bowl sift together dry ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 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.