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Pumpkin Bread

My mother-in-law makes the BEST pumpkin bread.  I've made a few changes to her original recipe so that I can enjoy it with a little more abandon.

Makes 2 loaves.

Dry ingredients:
  • 3 1/2 cups whole wheat flour
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 tsp. ground cloves
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ginger (I don't think this was in Nana's original recipe, so very optional)
  • Note: If using sugar instead of agave nectar, add sugar to dry ingredients

Wet ingredients:
  • 2 1/3 cup raw organic agave nectar (you can substitute 3 cups sugar, but add sugar to dry ingredients)
  • 1 cup egg whites or 4 eggs
  • 1/2 cup oil (I use extra virgin olive oil but use whatever you like)
  • 1 cup water
  • 1 15 oz. can pure pumpkin

Preheat oven to 350°.  Oil, butter or spray (Misto) 2 loaf pans, then sprinkle pans with a little flour.

Mix dry ingredients in a bowl.  Mix wet ingredients in a very large mixing bowl, then add dry ingredients.  Mix well.  Pour into 2 loaf pans.  Bake for 1 hour 15 minutes, or until toothpick inserted into the middle comes out clean.

Freezes well.  You can also make muffins: Bake 25 minutes for regular muffins and 15 minutes for mini-muffins.

Add-ons:  Add 2 cups dark chocolate or carob chips for a truly decadent snack bread.
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