Pumpkin Agave Bread with Cinnamon Butter

Pumpkin Bread

Yields 2 medium loaves

Oven 350°

INGREDIENTS:

3 1/2 cups whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 15-ounce can pumpkin (unsweetened)
1 1/2 cups light agave
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
Cinnamon Butter (see below)

DIRECTIONS:

1. Preheat oven to 350°. Grease 2 medium loaf pans. Set aside.
2. In a medium bowl combine dry ingredients. Set aside.
3. In a large bowl beat together pumpkin, agave, oil, eggs, and
vanilla. Slowly mix in dry ingredients.
4. Pour batter into prepared pans.
5. Bake for 45-50 minutes or until knife comes out clean.
6. Allow bread to cool in pans before removing.
7. Slice and serve with Cinnamon Butter.

Cinnamon Butter

Yields 1 3/4 cup

1 cup butter (softened)
1/3 cup light agave
2 tablespoons ground cinnamon
1 teaspoon cinnamon extract
1 teaspoon vanilla extract

1. Combine all ingredients in a medium bowl.
2. Beat with an electric mixer on high.
3. Place in container with lid. Store in refrigerator.

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