Serves: 12
Total Calories: 148
Preheat oven to 350°F. Position rack in center of oven. Generously butter a 9 x 5-inch metal loaf pan and set aside.
Sift flour, baking soda, salt, cinnamon, ginger and nutmeg into a medium bowl. Set aside. In a large bowl, combine butter and agave and beat with an electric mixer at medium speed for 2 minutes or until smooth. Add the pumpkin beat for 1 minute or until well combined. Beat in eggs one at a time, beating each for 1 minute. Stir in lemon juice and vanilla extract. Add the sifted dry ingredients. With the mixer on low, beat just until incorporated. Increase mixer speed to medium and beat for 2 minutes or until the batter is smooth, scraping down the sides of the bowl as necessary with a rubber spatula. Spread into prepared pan.
Bake about 65 minutes, or until a cake tester or wooden skewer inserted into the middle of the loaf comes out clean. Cool the bread on a wire rack for 10 minutes, then unmold and continue cooling on the rack for 30 minutes before cutting.
This Agave Pumpkin Tea Bread recipe is from the Agave Recipes Cookbook. Download this Cookbook today.
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