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Pumpkin Bread with Cinnamon Butter
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A pumpkin bread recipe that uses agave.
  • CourseBreakfast, Dessert, Side dish
  • CuisineThanksgiving, Vegetarian
Servings
2 medium loaves
Servings
2 medium loaves
Ingredients
Pumpkin Bread Ingredients
  • 3 1/2 cups whole wheat flour
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 15oz. can pumpkin (unsweetened)
  • 1 1/2 cups Madhava's Light Agave
  • 3/4 cup vegetable oil
  • 1 tsp. vanilla extract
Cinnamon Butter Ingredients
  • 1 cup butter, softened
  • 1/3 cup Madhava's Light Agave
  • 2 Tbsp. ground cinnamon
  • 1 tsp. cinnamon extract
  • 1 tsp. vanilla extract
Servings: medium loaves
Units:
Instructions
Pumpkin Bread
  1. Preheat oven to 350°.
  2. In a medium bowl combine dry ingredients. Set aside.
  3. In a large bowl beat together pumpkin, agave, oil, eggs, and vanilla. 
  4. Slowly mix in dry ingredients.
  5. Pour battered into prepared pans.
  6. Bake for 45-50 minutes or until knife comes out clean.
  7. Allow bread to cool in pans before removing.
  8. Slice and serve with cinnamon butter. 
Cinnamon Butter
  1. Combine all ingredients in a medium bowl.
  2. Beat with an electric mixer on high.
  3. Place in container with a lid. Store in refrigerator.
Recipe Notes

Recipe courtesy of Anne Astle from her book Everyday Agave.

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