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Honey Glazed Pumpkin Bread

  • 1 cup sugar (250 ml)
  • 1 cup pumpkin puree (250 ml)*
  • 2 eggs
  • 1/4 cup vegetable oil (50 ml)
  • 1/4 cup milk (50 ml)
  • 2 1/4 cup flour (550 ml)
  • 1/2 cup ground pecans (125 ml)
  • 2 tsp grated orange rind (10 ml)
  • 1 1/2 tsp baking powder (7 ml)
  • 1/2 tsp baking soda (2 ml)
  • 1/2 tsp cinnamon (2 ml)
  • 1/2 tsp ginger (2 ml)
  • 1/4 tsp mace (1 ml)
  • 2 tbsp liquid honey (25 ml)


In a large bowl mix sugar & pumpkin. Add eggs, oil and milk. Beat.

In another bowl mix flour, pecans, orange rind, baking powder, baking soda, cinnamon, ginger and mace. Stir into pumpkin mixture. Just stir until moistened - don't over mix.

Pour into a greased 9x5" loaf pan. Bake @ 350F (180C) for 50 - 60 minutes or until a toothpick inserted into the bread comes out clean.

Brush honey on top of loaf. Let cool in pan for 10 minutes, then remove and let cool on a rack. Wrap and store for 1 day before serving.

Cut pumpkin in half. Scoop out seeds and fibers. Cut pumpkin into chunks. Place pieces skin side up on in an 8x8" or 9x11" pan. Add about 1/2" of water. Bake @ 350F (180C) for about an hour until pumpkin is tender. Drain water. Scrape pumpkin off rind. Puree pulp in blender. Can be kept in the fridge for about a week or frozen.

Or buy a can of pumpkin ;-)



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