Agave Whole Wheat And Pine Nut Bread Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mash banana in a large bowl. Whisk in eggs, sugar, honey, oil, and vanilla extract.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the banana mixture until batter is moistened.
• Stir zucchini, carrot, and chocolate chips into the batter until evenly distributed. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
• Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Steps:

• Dissolve yeast in 1/2 cup warm water. Stir in whole wheat flour, 1 3/4 cups warm water, carrots, bananas, butter, agave, salt and cinnamon beat until smooth using an electric mixer. Mix in enough flour to make a soft dough. Knead about 10 minutes, or until smooth and elastic, on a lightly floured board. Place in a large greased bowl and turn to grease all sides. Cover bowl and set in warm place to rise about 1 hour or until doubled in size. Punch down dough, divide in half, flatten each half with a rolling pin, or your hand, to 18 x 9-inches overlap the two sides and fold into thirds. Roll each half up tightly and place in two greased 9 x 5 x 3-inch pans. Brush tops with melted butter. Let rise about one hour or until doubled in size. Bake at 375°F for 40 to 45 minutes or until crust is brown. Remove from pans and cool on wire racks.