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  Granulated sugar 1 Cup (16 tbs)
  Pumpkin puree 1 Cup (16 tbs)
  Eggs 2
  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
  Cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Mace 1⁄4 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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3064 Calories from Fat 969

% Daily Value*

Total Fat 112 g172.1%

Saturated Fat 15.8 g79%

Trans Fat 0 g

Cholesterol 428.6 mg142.9%

Sodium 1460 mg60.8%

Total Carbohydrates 480 g159.9%

Dietary Fiber 23.2 g92.8%

Sugars 239.4 g

Protein 52 g104.1%

Vitamin A 775.5% Vitamin C 42%

Calcium 86.6% Iron 119.4%

*Based on a 2000 Calorie diet

Honey Glazed Pumpkin Bread Recipe