Pumpkin Agave Bread

Serves: 32

1 slice per serving

   1 cup agave
   1/2 cup butter, softened
   1 (16-ounce) can pumpkin
   4 eggs
   4 cups flour
   4 teaspoons baking powder
   2 teaspoons ground cinnamon
   2 teaspoons ground ginger
   1 teaspoon baking soda
   1 teaspoon salt
   1 teaspoon ground nutmeg

Pumpkin Agave Bread is from the Cook'n with Agave collection.
In large bowl, cream agave with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x 5 x 3-inch loaf pans. Bake at 350F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.