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Dairy-Free Whole Wheat Pumpkin Bread

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"A yummy pumpkin bread made with whole wheat flour. It's really good the next day after being refrigerated!"
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Ingredients

1 h 30 m servings 355
Original recipe yields 10 servings (1 9x5-inch loaf)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x5-inch loaf pan.
  2. Beat pumpkin pie filling, sugar, agave nectar, honey, coconut oil, water, and eggs together in a mixing bowl.
  3. 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.
  4. Bake in the preheated oven until a knife inserted into the center of the loaf comes out clean, about 1 hour and 15 minutes.

Nutrition Facts


Per Serving: 355 calories; 13.1 59.3 4.8 37 307 Full nutrition

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