Ingredients
1 cup | Bee Maid honey |
1/2 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 |
Directions
In large bowl, cream Bee Maid 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 x 5 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.
Source: Recipe courtesy of The National Honey Board
More About Southwest Honey Co.

Our unpasteurized and raw honey is bottled directly from the hive, so you can enjoy with confidence that it has pure nutrients, enzymes, and pollen. . .
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We hold hands-on, fun and educational events and classes for kids (Explore The Honey Bee), adults (Bees & Brew) and seniors (Bees & Tea). . .
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Did you know that we can thank a honey bee for one of every three bites of food we take? Join in our cause to help save the bees. . .
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