Wednesday, November 24, 2010

Agave Pumpkin Bread

We made agave sweetened pumpkin bread this week and it was so soft, moist and yummy. We made 3 mini loaves and 15 muffins with this recipe. I froze some so that it'll last us a little longer. I also used a cup of white flour because my wheat flour ran out, Jane was sleeping and I didn't want to turn on the wheat grinder and chance waking her up while I was in the middle of baking. Here's the recipe:

Agave Pumpkin Bread


2 cups pumpkin (1 15 or 16 oz. can)

1 1/2 cups agave

3/4 cup canola oil

2/3 cup water

4 eggs (or 1 1/3 cup egg substitute or egg whites)

3½ cups whole wheat pastry flour

2 tsp. baking soda

1½ tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ginger


Heat oven to 325°F. Grease two 9 x 5 or 8 x 4 inch loaf pans.In a large bowl or blender, blend pumpkin, Xagave, canola oil, water and eggs. In a separate bowl, mix remaining dry ingredients. Add wet ingredients to dry ingredients and mix with hand mixer at low speed until all ingredients are moistened. Then beat for 1 minute at medium speed. Pour batter into prepared pans and bake at 325°F for 60 to 75 minutes or until toothpick inserted comes out clean. Cool and serve.

You can find this recipe and others here:

1 comment:

erin said...

Found this recipe by searching pumpkin bread agave. Gave it a try and I am happy with it. Not quite as moist as a full out tons of oil bread, but the one we broken into was shorter than the other, so probably cooked more. Thanks!