Dairy-Free Whole Wheat Pumpkin Bread

A yummy pumpkin bread made with whole wheat flour. It's really good the next day after being refrigerated!

Ingredients

• 1 cup pumpkin pie filling (such as Libby's® Easy Pumpkin Pie Mix)
• 0.5 cup white sugar
• 0.5 cup agave nectar
• 0.5 cup honey
• 0.5 cup melted coconut oil
• 0.3333333333333333 cup water
• 2 eggs
• 1 ¾ cups whole wheat flour
• 2 tablespoons flaxseed meal
• 1 tablespoon wheat bran
• 1 teaspoon baking soda
• 0.75 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 teaspoon pumpkin pie spice
• 0.25 teaspoon baking powder
• 0.25 teaspoon ground cloves

Steps

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.