Difficulty: Easy - for beginners
Serves: 2 loaves
Dietary guidance: v v n d
3 eggs (or vegan version - 3 T ground flaxseed whipped with 1/2 water)
1 cup sugar
2/3 cup agave syrup
1/2 cup canola oil
1/2 cup (I usually use a bit more) unsweetened cinnamon applesauce
1 15 ounce can pumpkin puree
3 cups white whole wheat flour
3/4 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 deg. Lightly oil two 8-inch loaf pans or four mini-loaf pans.
In a large bowl using an electric hand mixer, whip the egg until frothy. Add the sugar, agave, oil, applesauce, pumpkin puree and blend well.
In a medium size bowl, stir together the flour, cloves, cinnamon, nutmeg, baking soda, baking powder, and salt. Thoroughly combine the dry ingredients, then add them to the wet. Stir until just combined.
Spoon the batter into the loaf pans. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. if using mini-loaf pans, you will want to check them after 30 minutes. Let the loaves cool for at least 20 minutes before removing from the pans.