Honey Glazed Pumpkin Bread
|Granulated sugar||1 Cup (16 tbs)|
|Pumpkin puree||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Ground pecans||1⁄2 Cup (8 tbs)|
|Grated orange rind||2 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Liquid honey||2 Tablespoon|
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.