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Pumpkin Bread, Courtesy of "the Daniel's Fast Cookbook"

2 cups whole grain whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup coconut oil, organic extra-virgin cold pressed
3/4 cup raw agave nectar
1 tablespoon lemon juice
1 (15 ounce) can pumpkin puree (Libby's 100% pure works)
1 teaspoon coconut oil, organic extra-virgin cold pressed (to lightly oil pan)
1 Preheat the oven to 350 degrees, F.
2 Use 1 tsp coconut oil to lightly grease the bread pan, then lightly flour.
3 In a large bowl, combine the agave and coconut oil. If the coconut oil is solid, melt in the microwave prior to mixing with the agave.
4 In a small bowl, combine pumpkin and lemon juice. Add to the agave mixture.
5 In another small bowl, combine flour, baking soda, salt and spices. Add to the agave- pumpkin mixture and mix well.
6 Pour into bread pan and bake for 45 minutes.
7 Notes: because of temperature differences in ovens, check your bread 5-10 minutes before the end of the recommended cooking time. Insert a toothpick in the center of the loaf, if it comes out clean, the bread is done.
8 If possible, use a glass bread pan. A dark pan may make the bread brown prematurely.

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