Pumpkin Bread, Courtesy Of "The Daniel'S Fast Cookb

Name: Pumpkin Bread, Courtesy Of "The Daniel'S Fast Cookbook"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pumpkin Bread, Courtesy Of "The Daniel'S Fast Cookbook"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions