My first recipe using Agave nectar as the sweetener turned out good. I have always liked making quick breads because they are the less complicated alternative to making bread. Like everyone else I have a limited amount of time to spend in the kitchen. I decided to try using Agave nectar as the sweetener since I'm trying to eliminate refined white sugar from my diet. In just 3 weeks of making this change, I have noticed a big difference in my weight loss, especially around the waist and stomach.
The secret of making a light quick bread is not to over beat. I use a wooden spoon to incorporate the flour into the moist ingredients and lightly mix. The mix will be slightly bumpy.
The can of pumpkin will yield approximately 2 cups so you can double up this recipe to get two loaves. You can also freeze the left over pumpkin for future use. This bread is also delicious toasted. I have not tried making the bread with regular milk but I would think it would not make a difference. I used almond milk.
The recipe for this healthy Whole Wheat Pumpkin bread is here.
