Recipe of the Week

~~ Honey Glazed Pumpkin Bread ~~

1 cup sugar (250 ml)
1 cup pumpkin puree (250 ml)*
2 eggs
¼ cup vegetable oil (50 ml)
¼ cup milk (50 ml)
2 ¼ cup flour (550 ml)
½ cup ground pecans (125 ml)
2 tsp grated orange rind (10 ml)
1 ½ tsp baking powder (7 ml)
½ tsp baking soda (2 ml)
½ tsp cinnamon (2 ml)
½ tsp ginger (2 ml)
¼ 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.


*Pumpkin Puree

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 ½" 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 ;-)



From  http://www.CanadianCountryGifts.com