Pumpkin Bread

Serves: 5
Total Calories: 477


3/4 cup agave
1/3 cup bean puree (see note above.)
8 ounces canned pumpkins
2 eggs
1 and 2/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped walnuts
2/3 cup grain sweetened milk chocolate chips (optional)


In a large bowl, mix the agave, bean puree, pumpkin puree, and eggs. Add the dry bit by bit, mixing well. Pour batter into a nonstick bread pan and bake at 350° for 50-60 minutes. Bread is done when the center springs back when touched.

Nutritional Facts:

Serves: 5
Total Calories: 477
Calories from Fat: 242

This Pumpkin Bread recipe is from the Sugar Free and Lovin' It! Cookbook. Download this Cookbook today.

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