1 slice per serving
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/2 cup unsalted butter
1 cup agave nectar
1 cup canned pumpkin
2 eggs
2 teaspoons lemon juice
1 teaspoon Mexican Vanilla extract
 Agave Pumpkin Tea Bread is from the Cook'n with Agave collection. Click here to get this CD with over 300 Agave Recipes right now!
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Preheat oven to 350°F. Position rack in center of oven. Generously butter a 9 x 5-inch metal loaf pan and set aside.
Sift flour, baking soda, salt, cinnamon, ginger and nutmeg into a medium bowl. Set aside. In a large bowl, combine butter and agave and beat with an electric mixer at medium speed for 2 minutes or until smooth. Add the pumpkin; beat for 1 minute or until well combined. Beat in eggs one at a time, beating each for 1 minute. Stir in lemon juice and vanilla extract. Add the sifted dry ingredients. With the mixer on low, beat just until incorporated. Increase mixer speed to medium and beat for 2 minutes or until the batter is smooth, scraping down the sides of the bowl as necessary with a rubber spatula. Spread into prepared pan.
Bake about 65 minutes, or until a cake tester or wooden skewer inserted into the middle of the loaf comes out clean. Cool the bread on a wire rack for 10 minutes, then unmold and continue cooling on the rack for 30 minutes before cutting.
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