Honey Glazed Pumpkin Bread Recipe
Ingredients
| Granulated Sugar | 1 Cup (16 tbs) | |
| Pumpkin puree | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs) | |
| Orange rind | 2 Teaspoon, grated | |
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Mace | 1/4 Teaspoon | |
| 2 tbsp liquid honey | ||
Directions
In large bowl, stir sugar with pumpkin; beat in eggs, oil and milk.
Combine flour, pecans, orange rind, baking powder, baking soda, cinnamon, ginger and mace; stir into pumpkin mixture just until moistened.
Pour into greased 9- x 5-inch (2 L) loaf pan; bake in 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in center comes out clean.
Brush honey over loaf; let cool in pan on rack for 10 minutes.
Loosen sides with metal spatula, remove from pan and let cool on rack.
Wrap and store for 1 day before slicing.
Combine flour, pecans, orange rind, baking powder, baking soda, cinnamon, ginger and mace; stir into pumpkin mixture just until moistened.
Pour into greased 9- x 5-inch (2 L) loaf pan; bake in 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in center comes out clean.
Brush honey over loaf; let cool in pan on rack for 10 minutes.
Loosen sides with metal spatula, remove from pan and let cool on rack.
Wrap and store for 1 day before slicing.
Chef
