Dairy-Free Whole Wheat Pumpkin Bread recipe
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Ingredients
- 1 cup pumpkin pie filling (such as Libby's® Easy Pumpkin Pie Mix) ½ cup white sugar ½ cup agave nectar ½ cup honey ½ cup melted coconut oil ⅓ cup water 2 eggs 1 ¾ cups whole wheat flour 2 tablespoons flaxseed meal 1 tablespoon wheat bran 1 teaspoon baking soda ¾ teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon pumpkin pie spice ¼ teaspoon baking powder ¼ teaspoon ground cloves
Nutrition Info
- 355.5 caloriescarbohydrate: 59.3 gcholesterol: 37.2 mgfat: 13.1 gfiber: 4.7 gprotein: 4.8 gsaturatedFat: 9.9 gservingSize: -sodium: 307.4 mgsugar: 41.5 gtransFat: : -unsaturatedFat: : -
Directions Dairy-Free Whole Wheat Pumpkin Bread
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x5-inch loaf pan.
Beat pumpkin pie filling, sugar, agave nectar, honey, coconut oil, water, and eggs together in a mixing bowl.
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.
Bake in the preheated oven until a knife inserted into the center of the loaf comes out clean, about 1 hour and 15 minutes.