Pumpkin Honey Bread

I haven't tried this yet. Putting it here for safekeeping. UPDATE. After making this, we liked it but found it wasn't sweet enough. So The next time I added 1 cup sugar and we liked it much better.

• Ready In: 1 hr 15 mins
• Yields: 2 loaves

Ingredients

• 1  cup honey
• 1⁄2 cup butter or 1⁄2 cup 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

Directions

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