Honey Glazed Pumpkin Bread

by Wendy Kennedy

1 cup sugar (250 ml)
1 cup pumpkin puree (250 ml)*
2 eggs
1/4 cup vegetable oil (50 ml)
1/4  cup milk (50 ml)
2 1/4 cup flour (550 ml)
1/2  cup ground pecans (125 ml)
2 tsp grated orange rind (10 ml)
1 1/2  tsp baking powder (7 ml)
1/2  tsp baking soda (2 ml)
1/2  tsp cinnamon (2 ml)
1/2  tsp ginger (2 ml)
1/4  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