Makes 2 loaves
1 cup honey
½ cup butter or margarine, softened
1 can (16 oz.) solid-pack pumpkin
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
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.
Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.