•2 cups of organic canned pumpkin
•1 cup of organic olive oil
•1 cup agave
•1 cup molasses
•4 organic eggs
•3 cups of organic whole wheat flour (or substitute with brown rice flour if you want gluten-free)
•1/2 cup ground flax seed
•1 teaspoon of baking soda
•1 teaspoon of salt
•1 teaspoon of cinnamon
•1 teaspoon of nutmeg
•1 teaspoon of allspice
•1/2 cup of chopped pecans for garnish
Pre-heat oven to 350 degrees. Sift together dry ingredients - flours, flax seed, salt and baking soda.
Mix pumpkin, eggs, oil, agave, molasses and spices. Combine wet and dry ingredients, mix thoroughly. Add some tablespoons of water if too thick.
Pour batter into a well-buttered 9-inch loaf pan. Sprinkle pecans on top. Bake 45-60 minutes or until center is firm and an inserted wooden pick comes out clean. Makes two loaves.
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*image of pumpkin bread from eHow
