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

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 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)

Recipe

• 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.