Prairie Honey Pumpkin Bread

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 tablespoon ground cinnamon
• 1 tablespoon freshly grated nutmeg
• 2 cups sugar
• 3/4 cup wildflower or other pale amber honey
• 1/2 cup water
• 1 cup vegetable oil
• 2/3 cup canned or freshly cooked and pureed pumpkin
• 4 large eggs, beaten
• 1 cup chopped pecans, optional
• 1/2 cup golden raisins, optional
• 1/2 cup dried sour cherries, optional

1. Preheat the oven to 325 degrees F. Grease 2 (9 by 5 by 3-inch) loaf pans and set aside.
2. Sift the flour, baking soda, salt, cinnamon, nutmeg, and sugar together into a large bowl.
3. With a wooden spoon, stir in the honey, water, oil, pumpkin, and eggs until you have a smooth batter.
4. Fold in the pecans, raisins, and/or dried sour cherries, if using.
5. Pour the batter in to the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
6. Cool in the pans on a wire rack.

flour, baking soda, salt, ground cinnamon, nutmeg, sugar, wildflower, water, vegetable oil, pumpkin, eggs, pecans, golden raisins, sour cherries

Taken from www.foodnetwork.com/recipes/prairie-honey-pumpkin-bread-recipe.html (may not work)