Pumpkin Bread, Courtesy Of "The Daniel'S Fast Cookbook" – a delicious recipe with whole grain, baking soda, salt, cinnamon, allspice, coconut oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
478
kcal
Calories
32
g
Fat
45
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups whole grain whole wheat flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, and more.
Yes, Pumpkin Bread, Courtesy Of "The Daniel'S Fast Cookbook" falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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