Portion Size: 1 slice

Ingredients: Yields: 16 servings

Ingredients	Notes:
1 cup honey	Or 1 cup sugar
½ c. margarine
1 can (16 oz.) solid pack pumpkin
4 eggs
4 cups flour
4 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
1 teaspoon baking soda

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350°F.
2	Line 2 rimmed 9 X 5 X 3 loaf pans with parchment paper or spray with non stick cooking spray.
3	In a large bowl, cream honey with butter until light and fluffy with electric mixer. Stir in pumpkin.
4	Beat in eggs, one at a time, until thoroughly incorporated.
5	Sift together remaining ingredients. Stir into pumpkin mixture.
6	Divide batter equally between the two pans.
7	Bake at 350° F. for 1 hour or until wooden toothpick inserted in center comes out clean.
8	Let loaves cool in pans for 10 minutes.
9	Invert pans to remove loaves and allow to finish cooling on racks	Store in air tight container for up to 72 hours.  May freeze for up to 30 days