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Pumpkin Honey Bread

Pumpkin Honey Bread


  • 1 cup honey
  • 1/2 cup butter or margarine, softened
  • 1 (16 ounce) can solid-pack pumpkin
  • 4 eggs
  • 4 cups flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg


  1. In large bowl, cream honey with butter until light and fluffy.
  2. Stir in pumpkin.
  3. Beat in eggs, one at a time, until thoroughly incorporated.
  4. Sift together remaining ingredients. Stir into pumpkin mixture.
  5. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans.
  6. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean.
  7. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.

Yield: 2 loaves

Nutritional Information Per Serving (based on 1/8 loaf, about 1-inch slice)

Calories: 261 Calories from Fat: 25% Carbohydrates: 44.5 g Cholesterol: 68.8 mg Dietary Fiber: 2.53 g Fat Total: 7.51 g Protein: 5.43 g Sodium: 411 mg

Recipe and photo credit (used with permission): National Honey Board

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