Pumpkin Bread

By krystallondon

If you can't find currants, you can substitute raisins or even chopped dates in this recipe. This is a great fall or winter treat, and won't last long as it is very good. Store in an airtight container to maintain freshness.

Ingredients

• 2 cups garbanzo bean flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 cup vegetable oil
• 1/2 cup agave nectar or fruit sweetener
• 1/2 cup unsweetened applesauce
• 2 eggs
• 3/4 cup canned organic pumpkin
• 1/2 cup pecans (chopped)
• 1 cup currants

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 350F

2. In a medium sized bowl, combine all the dry ingredients and mix well. Set aside.

3. In a large mixing bowl, mix together the oil and agave nectar, and beat until well blended. Add the applesauce and eggs, alternating between the two ingredients. When they are well blended, add the pumpkin.

4. Add the dry ingredients to the wet and mix on low speed until they are blended, but do not overbeat. Add the nuts and currants, and pour into a greased and floured bread pan. Bake at 350F for about 1 hour.

5. To check the bread for doneness, insert a toothpick in the center - if it comes out clean, the bread is done. Cool on a wire rack for about 10 minutes, then remove from the pan and continue cooling.

Nutritional analysis per serving
234.81 calories, 13.45 g fat (50% calories from fat), 3.78 g protein, 27.78 g carbohydrate, 661.33 mg cholesterol, 406.94 mg sodium.