Dairy-Free Whole Wheat Pumpkin Bread
Description
Dairy-free and made with whole wheat flour, wheat bran, and coconut oil, this recipe provides a wholesome makeover to traditional pumpkin bread.
Ingredients
•
1 cup pumpkin pie filling (such as Libby's® Easy Pumpkin Pie Mix)
•
1/2 cup white sugar
•
1/2 cup agave nectar
•
1/2 cup honey
•
1/2 cup melted coconut oil
•
1/3 cup water
•
2 eggs
•
1 3/4 cups whole wheat flour
•
2 tablespoons flaxseed meal
•
1 tablespoon wheat bran
•
1 teaspoon baking soda
•
3/4 teaspoon ground cinnamon
•
1/2 teaspoon salt
•
1/2 teaspoon pumpkin pie spice
•
1/4 teaspoon baking powder
•
1/4 teaspoon ground cloves
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x5-inch loaf pan.
2
Beat pumpkin pie filling, sugar, agave nectar, honey, coconut oil, water, and eggs together in a mixing bowl.
3
Mix flour, flaxseed meal, wheat bran, baking soda, cinnamon, salt, pumpkin pie spice, baking powder, and cloves together in a separate bowl. Add to pumpkin mixture a little at a time and stir until well blended. Pour into the prepared loaf pan.
4
Bake in the preheated oven until a knife inserted into the center of the loaf comes out clean, about 1 hour and 15 minutes.