Pumpkin Agave Bread

Serves: 32

Pumpkin Agave Bread
1 slice per serving

   _ cup agave
   ___ cup butter, softened
   _ (16-ounce) can pumpkin
   _ eggs
   _ cups flour
   _ teaspoons baking powder
   _ teaspoons ground cinnamon
   _ teaspoons ground ginger
   _ teaspoon baking soda
   _ teaspoon salt
   _ teaspoon ground nutmeg

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Pumpkin Agave Bread is from the

In large bowl, cream agave with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x 5 x 3-inch loaf pans. Bake at 350F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.


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