I know I’ve recently shared my pumpkin muffin recipe with you, but I had to share this one I just made. This recipe felt absolutely delicious to make. I just knew it was going to turn out great and did it ever! If you are in search of a great bread to serve around the holidays, I highly recommend this one with it’s lovely seasonal flavor and sweetness. Introducing my new favorite pumpkin bread…
Prairie Honey Pumpkin Bread
Thank you to my aunt Judy for sending me this delightful version! (She apparently found it on foodnetwork.com courtesy of Judith Fertig)
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tbs ground cinnamon
1 tbs ground 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 (for the other vegans out there, substitute egg replacer)
1 cup chopped pecans, optional 1/2 cup golden raisins, optional*
1/2 cup dried sour cherries, optional
Put it all together:
Preheat oven to 325 F.
Grease 2 (9x5x3 in) loaf pans and set aside.
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.
Pour the batter into the prepared pans and bake 50-60 min or until a toothpick inserted in the center of a loaf comes out clean.
Cool in the pans on a wire rack.
*I did not add raisins or cherries to my recipe so I can not guarantee their yummy factor. Although I don’t see how you can go wrong. If you try it with the fruit, let us know how it goes 🙂