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Honeyed Pumpkin Bread

Butter for greasing loaf pans
2 1/2 cups all-purpose flour
2 cups whole-wheat flour
1 tablespoon baking powder
1 tablespoon ground cinnamon, divided
1 cup light brown sugar
1 1/4 cups honey, divided
4 eggs, beaten
Pinch of salt
2 cups pumpkin puree or solid-pack unsweetened canned pumpkin puree
1 tablespoon vanilla extract
1/2 pound (2 sticks) unsalted butter, softened

Position the rack in the lower third of the oven. Preheat the oven
to 350 degrees. Butter two 9-by-5-inch loaf pans; set aside. In
a large bowl, sift together the all-purpose and whole-wheat flours,
baking powder, 1/2 tablespoon of the cinnamon and the sugar. In
another bowl, combine 1 cup of the honey, eggs, salt, pumpkin and
vanilla. With the mixer on low, add the liquid ingredients into
the dry ingredients until just combined. Mix in the softened butter,
one tablespoon at a time, until thoroughly combined. Evenly divide
the batter between the prepared loaf pans. Using a spatula that
has been dipped in water, smooth the top of the batter.

In a small bowl combine the remaining 1/4 cup honey and 1/2 tablespoon
of ground cinnamon. Brush the top of the loaves with the mixture.
Bake until golden brown, about 45 minutes. Remove and invert the
loaves onto cake racks to unmold and allow to cool before slicing.
Makes 2 loaves, 12 slices each


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