Dairy Free Whole Wheat Pumpkin Bread Recipes

Steps:

• Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
• In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
• Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

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.