Pumpkin Bread with Coconut Oil and Agave Syrup

Enjoy all the pumpkin benefits with this delicious Pumpkin Bread made with coconut oil and agave syrup!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Servings

Calories 234kcal

Author Dora

Pre-heat the oven to 360°F / 180℃.
Cut the pumpkin in half, scoop out the seeds and place the two halves flesh side down on a roasting pan. You can add a bit of water to the bottom of the pan to keep the pumpkin nice and moist.
Bake for about 45 minutes or when you pierce the skin with a fork it goes right through.

Preheat the oven to 320ºF / 160℃.
Line a bread pan with parchment paper or grease with some oil/butter.
In a bowl, mix the dry ingredients – flours, baking soda, baking powder, salt and spices.
In another bowl, mix the wet ingredients – eggs, agave syrup and coconut oil. Add the cooled pumpkin puree little by little and mix into a smooth mixture.
Add the dry ingredients mixture, little by little to the wet ingredients and incorporate everything. The mixture should be quite dense.
Pour into the bread tin and sprinkle with some pumpkin seeds (or whatever has your fancy) and bake for about 60 - 75 minutes, based on the size of your bread tin and strength of your oven (when you insert a knife into the loaf it should come out clean).
Cool before serving.