Pumpkin Bread, Courtesy of the Daniel's Fast Cookbook" |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
Courtesy of The Daniel's Fast Cookbook by Grace Bass & Lynda Anderson. This is a totally vegan recipe, all organic products. This particular cookbook, if you aren't familiar with cooking or baking, can be really tricky to master... so, just be forewarned. Ingredients:
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) |
Directions:
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.
|
|