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HONEY PUMPKIN BREAD



Ingredients:

3 1/2 c. flour
2 c. honey
1 c. oil
4 eggs
3 tsp. cinnamon
2 tsp. baking powder
1 tablespoon dark rum
1 tsp. salt
2 tsp. nutmeg
1 lb. can pumpkin
1/2 tsp. ground ginger
1 c. raisins
1 c. chopped dates
1 c. chopped nuts



Preparation:

Soak raisins in rum for 10 minutes. Mix flour, spices, honey, eggs and oil. Add baking powder, salt, pumpkin, dates, raisins and rum in which they were soaked, nuts; mix well. Pour into 4-pound coffee cans, greased and lightly floured.

Fill cans half full. Bake one hour at 325F.

Note: fresh pumpkin can be used, but drain and squeeze dry first. This bread bakes well in a Crock-Pot in a coffee can or Bread and Cake Bake pan. It also bakes/steams nicely in a Mirro pressure cooker insert!















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