Pumpkin Bread

Vegetarian Dairy Free
Calories: 207Carbs: 35Proteins: 3Fats: 7Serves: 20


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2 Cups pumpkin
1 1/2 Cups BBF Organic Agave

111 in stock

1/2 Cup BBF Naturally Refined Organic Coconut Oil, melted and cool

55 in stock

2/3 Cup water
4 eggs
3 1/2 Cups whole wheat pastry flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger


Preheat oven to 325°F.

Grease two 9 x 5 x 3 inch loaf pans.

In a large bowl or blender, blend pumpkin, Agave, coconut oil, water and eggs. In a separate bowl, mix remaining dry ingredients.

Add wet ingredients to dry ingredients and mix with hand mixer at low speed until all ingredients are moistened. Then beat for 1 minute at medium speed.

Pour batter into prepared pans and bake for 60-75 minutes or until toothpick inserted comes out clean. Cool and serve.

Makes 20 servings Makes two loaves

Tips and Notes:
Use of egg substitute saves another 160 calories and makes the bread lighter and fluffier.

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