Pumpkin Bread, Courtesy Of The Daniel'S Fast Cookbook

• 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)

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.

whole grain, baking soda, salt, cinnamon, allspice, coconut oil, nectar, lemon juice, pumpkin puree, coconut oil

Taken from www.food.com/recipe/pumpkin-bread-courtesy-of-the-daniels-fast-cookbook-quot-419963 (may not work)