You’ll Want to Make This Pumpkin Honey Bread on Repeat

A recipe from the National Honey Board

Adobe Stock / Michelle

The autumnal recipe from The National Honey Board makes two tempting loaves of pumpkin bread that taste equally wonderful with coffee as they do a scoop of ice cream.

Pumpkin Honey Bread

Makes 2 loaves


1 cup honey
½ cup butter or margarine, softened
1 can (16 oz.) solid-pack pumpkin
4 eggs
4 cups flour
4 tsp baking powder
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp baking soda
1 tsp salt
1 tsp ground nutmeg

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In a 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 9x5x3-inch loaf pans.

Bake at 350°F for one hour or until a wooden pick inserted into center comes out clean.

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Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.

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