Pumpkin is a versatile food that can be baked, boiled, roasted and made into breads or pies. Pumpkin and its seeds are an excellent food to support the digestive system.

Yields1 Serving
 1 ¾ cups All Purpose Flour
 ¾ tsp Salt
 ½ tbsp Cinnamon
 ½ tbsp Freshly Grated Nutmeg
 1 cup Sugar
 1 cup Honey
 ¼ cup Water
 ½ cup Vegetable Oil
  cup Canned or freshly cooked and pureed pumpkin
 2 Large Eggs, Beaten
 ½ cup Chopped Nuts
 ¼ cup Golden Raisins
 ¼ cup Dried Sour Cherries
1

Preheat oven to 325 Degrees

2

Grease a 9x5x3 inch loaf pan and set it aside

3

Sift the flour, salt, cinnamon, nutmeg and sugar together in a large bowl

4

Stir in the honey, water, oil, pumpkin and eggs until your batter is smooth

5

Fold in the nuts, and dried fruit

6

Pour the batter into the pan and bake for 50-60 minutes

7

Let the pan cool on a wire rack

Category, Cooking Method

Ingredients

 1 ¾ cups All Purpose Flour
 ¾ tsp Salt
 ½ tbsp Cinnamon
 ½ tbsp Freshly Grated Nutmeg
 1 cup Sugar
 1 cup Honey
 ¼ cup Water
 ½ cup Vegetable Oil
  cup Canned or freshly cooked and pureed pumpkin
 2 Large Eggs, Beaten
 ½ cup Chopped Nuts
 ¼ cup Golden Raisins
 ¼ cup Dried Sour Cherries

Directions

1

Preheat oven to 325 Degrees

2

Grease a 9x5x3 inch loaf pan and set it aside

3

Sift the flour, salt, cinnamon, nutmeg and sugar together in a large bowl

4

Stir in the honey, water, oil, pumpkin and eggs until your batter is smooth

5

Fold in the nuts, and dried fruit

6

Pour the batter into the pan and bake for 50-60 minutes

7

Let the pan cool on a wire rack

HONEY PUMPKIN BREAD

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