Pumpkin Bread, Courtesy of "the Daniel's Fast Cookbook"

Submitted by Victorianemma

"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."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 10

ingredients

• 2 cups whole grain whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1⁄4 teaspoon allspice
• 1⁄2 cup coconut oil, organic extra-virgin cold pressed
• 3⁄4 cup raw agave nectar
• 1 tablespoon lemon juice
• 1 (15 ounce) can pumpkin puree (Libby's 100% pure works)
• 1 teaspoon coconut oil, organic extra-virgin cold pressed (to lightly oil pan)

directions

1. Preheat the oven to 350 degrees, F.
2. Use 1 tsp coconut oil to lightly grease the bread pan, then lightly flour.
3. 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.
4. In a small bowl, combine pumpkin and lemon juice. Add to the agave mixture.
5. In another small bowl, combine flour, baking soda, salt and spices. Add to the agave- pumpkin mixture and mix well.
6. Pour into bread pan and bake for 45 minutes.
7. 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.
8. If possible, use a glass bread pan. A dark pan may make the bread brown prematurely.

Reviews

[ShortChef2009]

This bread is thick, moist, and yummy.... maybe too yummy. I'm a little embarassed to say that I ate over a quarter of the loaf. Not the thing to do when you're doing a spiritual fast, and not good if you're watching calories. I'm following Susan Gregory's guide on the Daniel Fast (you can look her up online) and she rules out natural and artificial sweeteners, so I substituted unsweetened almond milk for the agave nectar. Obviously it's lacking in sweetness, but I can tell it would be perfect with honey (or agave nectar, to keep it vegan). Note: 1. Let the bread cool in the pan for a decent amount of time before trying to remove it. That allows things to hold together better and you won't end up breaking the loaf apart like I did. 2. It may be helpful to make this into muffins for portion consumption control; if so, bake at 375 and check at 20 minutes. If a toothpick comes out clean, they are ready. If not, leave them in 5-10 more minutes.

 

[Julie]

This is really fantastic. I was a little confused it was associated with Daniels Fast as I've read agave isn't allowed since it is considered a sweetener. Another school of thought, I've learned is that agave is a natural sweetener and is, therefore, allowed. So it's up to your own convictions. Another reviewer substituted agave and found it was still excellent. I used the agave. What a surprise this could be so good. Served to company. Thank you.