Pumpkin Bread

I have been looking for recipes that used agave nectar instead of sugar because of the health benefits.  I came across this one and decided to make a few changes and try it out.  I left out the raisins and walnuts since I knew my kids would be eating it and it tastes great without them.  It is really good!


1/2 cup butter, melted
1 cup agave nectar (light or dark)
1 cup pureed pumpkin (not pumpkin pie mix)
3/4 cup water
2 eggs
2 cups unbleached flour (I used whole wheat pastry flour. You can also use 1 cup whole and 1 cup white. Using regular whole wheat flour might make it a little too dense)
3/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup raisins (if desired)
1/2 cup chopped walnuts (if desired)

Preheat oven to 350 degrees F.

Butter and flour a loaf pan.

Add agave, pumpkin, water, and eggs.

In a separate bowl, combine flour, salt, nutmeg, cinnamon, and baking soda and mix to blend.

Pour the pumpkin mixture into the flour mixture and mix until thoroughly incorporated.

Add raisins and nuts, if desired.

Pour batter into pan and bake for about one hour, or until a skewer inserted in the center comes out mostly clean* (it took over an hour for me, but I was afraid to raise the temperature)

Allow to cool before slicing

*This recipe is moist, so if you are testing it by inserting a fork, it may not come out completely clean when done.

Read about the health benefits of agave nectar here, but keep in mind that it is still a sugar with all of the calories associated with any sweetener.