PUMPKIN BREAD, COURTESY OF "THE DANIEL'S FAST COOKBOOK"
Courtesy of "The Daniel's Fast Cookbook" by Grace Bass & Lynda Anderson. This is a totally vegan recipe, all organic products. This particular cookbook, if you aren't familiar with cooking or baking, can be really tricky to master... so, just be forewarned.
Provided by Victorianemma
Categories Breads
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees, F.
- Use 1 tsp coconut oil to lightly grease the bread pan, then lightly flour.
- In a large bowl, combine the agave and coconut oil. If the coconut oil is solid, melt in the microwave prior to mixing with the agave.
- In a small bowl, combine pumpkin and lemon juice. Add to the agave mixture.
- In another small bowl, combine flour, baking soda, salt and spices. Add to the agave- pumpkin mixture and mix well.
- Pour into bread pan and bake for 45 minutes.
- Notes: because of temperature differences in ovens, check your bread 5-10 minutes before the end of the recommended cooking time. Insert a toothpick in the center of the loaf, if it comes out clean, the bread is done.
- If possible, use a glass bread pan. A dark pan may make the bread brown prematurely.
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oyewole oni
oyewole81@yahoo.comOverall, I was disappointed with this recipe. I won't be making it again.
Subash Kadel
s36@yahoo.comThe bread didn't rise very much. I'm not sure what I did wrong.
Rorisang Thakali
t_r@aol.comThe bread was a bit dry. I think I overbaked it.
Hafizjamalahmed Ahmed
h.ahmed26@gmail.comThis bread is a bit too sweet for my taste. I'll reduce the amount of sugar next time.
Gracie Cross
gracie_cross@hotmail.comI'm not a big fan of cream cheese frosting, so I omitted it. The bread was still very good.
Abhishek Verma
a.v18@hotmail.comI used gluten-free flour, and the bread turned out great.
ali 254
2-ali14@hotmail.comI'm allergic to nuts, so I omitted the pecans. The bread was still delicious.
Tusiime Prossy
prossy-tusiime@gmail.comI made this bread with my kids, and they had a lot of fun helping me. It's a great way to get kids involved in the kitchen.
Cpt Mo
mo-cpt14@yahoo.comThis bread is perfect for breakfast, lunch, or a snack. It's also a great way to satisfy your sweet tooth.
Aysha Shaikh
aysha.s69@yahoo.comI made this bread for a potluck, and it was a huge success. Everyone loved it!
Angle Khan
a@hotmail.frThis is my go-to pumpkin bread recipe. It's easy to make and always turns out delicious.
Mohammed Abdulahi
mohammed76@gmail.comI've made this bread several times, and it's always a hit. It's a great way to use up leftover pumpkin puree.
Shoaib khan Javed iqbal
i_s@yahoo.comThis bread is a delicious and festive treat for fall. I love the addition of pecans, which gives it a nice crunch.
Sonu mahato
s28@yahoo.comI love this recipe! The bread is moist and flavorful, and the cream cheese frosting is the perfect finishing touch.
Jose Noriega
noriega16@hotmail.co.ukThis pumpkin bread is easy to make and always turns out perfect. It's a great recipe for beginners or experienced bakers alike.
Charlotte shorter
s@hotmail.comI'm not usually a fan of pumpkin bread, but this recipe changed my mind. It's so moist and flavorful, and the spices are perfectly balanced. I'll definitely be making this again.
Government Phone
g_phone75@yahoo.comThis bread was a hit at my Thanksgiving dinner. Everyone loved it, and I received several requests for the recipe. It's definitely a keeper!
Ayodeji Phillp
p-ayodeji50@gmail.comI've tried many pumpkin bread recipes, but this one is by far the best. It's so moist and flavorful, and the cream cheese frosting is the perfect finishing touch. I'll definitely be making this again and again.
Rowland Precious
rprecious@hotmail.comThis pumpkin bread is a delightful treat! The texture is moist and fluffy, with a perfect balance of sweetness and spice. I especially enjoyed the crunchy pecan topping. It was easy to make and smelled heavenly while baking.