Agave Pumpkin Tea Bread

Serves: 12

1 slice per serving

   2 cups all-purpose flour
   1 teaspoon baking soda
   1/2 teaspoon salt
   1/2 teaspoon ground cinnamon
   1/2 teaspoon ground ginger
   1/2 teaspoon grated nutmeg
   1/2 cup unsalted butter
   1 cup agave
   1 cup canned pumpkin
   2 eggs
   2 teaspoons lemon juice
   1 teaspoon vanilla extract

Agave Pumpkin Tea Bread is from the Cook'n with Agave collection.
Preheat oven to 350F. Position rack in center of oven. Generously butter a 9 x 5-inch metal loaf pan and set aside.

Sift flour, baking soda, salt, cinnamon, ginger and nutmeg into a medium bowl. Set aside. In a large bowl, combine butter and agave and beat with an electric mixer at medium speed for 2 minutes or until smooth. Add the pumpkin; beat for 1 minute or until well combined. Beat in eggs one at a time, beating each for 1 minute. Stir in lemon juice and vanilla extract. Add the sifted dry ingredients. With the mixer on low, beat just until incorporated. Increase mixer speed to medium and beat for 2 minutes or until the batter is smooth, scraping down the sides of the bowl as necessary with a rubber spatula. Spread into prepared pan.

Bake about 65 minutes, or until a cake tester or wooden skewer inserted into the middle of the loaf comes out clean. Cool the bread on a wire rack for 10 minutes, then unmold and continue cooling on the rack for 30 minutes before cutting.