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
Ingredients:
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
Steps:
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: http://blog.xagave.com/agave-pumpkin-bread/comment-page-1/
