Pumpkin Honey Bread

1 cup honey 1/2 cup butter or margarine, softened 1 can (16 oz.) solid-pack pumpkin 4 eggs 4 cups flour 4 tsp. baking powder 2 tsp. ground cinnamon 2 tsp. ground ginger 1 tsp. baking soda 1 tsp. salt 1 tsp. ground nutmeg

In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 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 to remove loaves and allow to finish cooling on racks. Makes 2 loaves.