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!
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1cup pumpkin pie filling (such as Libby's® Easy Pumpkin Pie Mix)
- ½cup white sugar
- ½cup agave nectar
- ½cup honey
- ½cup melted coconut oil
- ⅓cup water
- 2eggs
- 1¾ cups whole wheat flour
- 2tablespoons flaxseed meal
- 1tablespoon wheat bran
- 1teaspoon baking soda
- ¾teaspoon ground cinnamon
- ½teaspoon salt
- ½teaspoon pumpkin pie spice
- ¼teaspoon baking powder
- ¼teaspoon ground cloves
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x5-inch loaf pan.Step 2
Beat pumpkin pie filling, sugar, agave nectar, honey, coconut oil, water, and eggs together in a mixing bowl.Step 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.Step 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.