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Pumpkin Honey Loaf PDF Print E-mail

KosherEye.com

Goltz_pumpkin_honey_loaf_300w
Adapted from a recipe by Eileen Goltz

Eileen Goltz is a food writer and host of Slice of Life on NPR. She is the author of the Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine. Visit Eileen at her website: CuisinebyEileen.com.

Ingredients

1/2-cup butter or margarine
2 cups flour
1-teaspoon baking soda
1/2-teaspoon salt
1/2-teaspoon cinnamon
1/2-teaspoon nutmeg
1-cup honey
1 cup cooked pumpkin (fresh or canned)
2 eggs
2 teaspoon lemon juice
1-teaspoon vanilla

Directions

Preheat oven to 350. Grease a 9X5 bread pan and set it aside. In a bowl combine all the ingredients and mix to combine. Pour the batter into the prepared pan and bake 75 to 90 minutes or until a toothpick poked in the center comes out clean. Cool for 10 to 15 minutes, remove from the pan and cool on a rack until totally cool. Makes 1 loaf.

Notes

Recipe: Kosher, poultry, meat, Rosh Hashanah

 
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