1 cup honey
1/2 cup butter or margarine, softened
1 16-ounce can 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
In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until mixed well.
In a separate bowl, sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9- by 5- by 3-inch loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans and let bread cool on cooling racks or plates.
