Prairie Honey Pumpkin Bread

Recipe Ingredients

3 1/2 cups	218g / 7.7oz	All-purpose flour
2 teaspoons	10ml	Baking soda
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Ground cinnamon
1 tablespoon	15ml	Freshly-grated nutmeg
2 cups	396g / 13oz	Sugar
3/4 cup	177ml	Wildflower honey
		= (or other pale amber honey)
1/2 cup	118ml	Water
1 cup	237ml	Vegetable oil
2/3 cup	157ml	Canned or freshly-cooked pureed pumpkin
4 cups	792g / 27oz	Eggs - beaten (large)
1 cup	146g / 5.1oz	Chopped pecans - (optional)
1/2 cup	80g / 2.8oz	Golden raisins - (optional)
1/2 cup	31g / 1.1oz	Dried sour cherries - (optional)

Recipe Instructions

Preheat the oven to 325 degrees. Grease 2 (9- by 5- by 3-inch) 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 in to the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Cool in the pans on a wire rack.

This recipe yields 2 loaves.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9766) - from the TV FOOD NETWORK

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