DAIRY-FREE WHOLE WHEAT PUMPKIN BREAD

Dairy-Free Whole Wheat Pumpkin Bread image

A yummy pumpkin bread made with whole wheat flour. It's really good the next day after being refrigerated!

Provided by sharilee7

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h30m

Yield 10

Number Of Ingredients 16

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Ingredients

1 cup pumpkin pie filling (such as Libby's® Easy Pumpkin Pie Mix)
½ cup white sugar
½ cup agave nectar
½ cup honey
½ cup melted coconut oil
⅓ cup water
2 eggs
1 ¾ cups whole wheat flour
2 tablespoons flaxseed meal
1 tablespoon wheat bran
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon pumpkin pie spice
¼ teaspoon baking powder
¼ teaspoon ground cloves

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x5-inch loaf pan.
Beat pumpkin pie filling, sugar, agave nectar, honey, coconut oil, water, and eggs together in a mixing bowl.
Mix flour, flaxseed meal, wheat bran, baking soda, cinnamon, salt, pumpkin pie spice, baking powder, and cloves together in a separate bowl. Add to pumpkin mixture a little at a time and stir until well blended. Pour into the prepared loaf pan.
Bake in the preheated oven until a knife inserted into the center of the loaf comes out clean, about 1 hour and 15 minutes.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 59.3 g, Cholesterol 37.2 mg, Fat 13.1 g, Fiber 4.7 g, Protein 4.8 g, SaturatedFat 9.9 g, Sodium 307.4 mg, Sugar 41.5 g