Honey Agave Pumpkin Bread

Name: Honey Agave Pumpkin Bread
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Yield: one 8.5×4.5- or 9×5-inch loaf (about 10–12 slices)
Ingredients: 1¾ cups all-purpose flour (210 g, or a 1:1 gluten-free baking blend); 1 tsp baking soda; ½ tsp baking powder; ½ tsp fine sea salt; 1½ tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground ginger; ¼ tsp ground cloves (or allspice); 1 cup pumpkin purée (245 g, pure pumpkin — not pumpkin pie mix); ⅓ cup honey (mild, 80 ml); ⅓ cup agave nectar (light or amber, 80 ml); ⅓ cup neutral oil (80 ml, such as melted coconut oil); 2 large eggs (room temperature); ¼ cup milk of choice (60 ml, such as coconut milk); 1 tsp pure vanilla extract; ½ cup walnuts (chopped, folded into the batter); ⅓ cup pepitas or pecans (raw pumpkin seeds or chopped pecans, for the top); oil (for the pan)

A warmly spiced pumpkin loaf with no refined sugar — sweetened with honey and agave, and easy to make gluten-free or dairy-free.

Creator Verified

15 min
Prep: 55–65 min
Cook: 18
Ingredients: one 8.5×4.5-
Yield

Ingredients

Slices 10

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Steps

Position a rack in the center of the oven and preheat to 325°F (165°C). Oil an 8.5×4.5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy lifting.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until completely combined.
In a large bowl, whisk together the pumpkin purée, honey, agave nectar, neutral oil, eggs, milk, and vanilla until completely smooth and emulsified.
Pour the dry ingredients into the wet mixture. Fold gently with a silicone spatula just until no dry pockets of flour remain — overworking a batter made with liquid sweeteners makes it rubbery. Fold in the walnuts, if using.
Scrape the batter into the prepared pan and smooth the top. Sprinkle the pepitas or pecans across the top, if using, pressing them in lightly.
Bake at 325°F for 55–65 minutes, tenting loosely with foil at the 40-minute mark if the top is darkening quickly. It's done when a toothpick inserted into the deepest part of the center comes out clean or with a few moist crumbs (internal temperature around 200–205°F / 93–96°C).
Let the bread rest in the pan on a wire rack for 15 minutes, then use the parchment sling to lift it out onto the rack to cool completely.

Substitutions

All-purpose flour → 1:1 gluten-free baking blend, same amount
Milk → any milk works; coconut milk keeps it dairy-free
Pumpkin pie mix is **not** a substitute for pumpkin purée — it's already sweetened and spiced

Rachel's tips

A thermometer is the most reliable doneness check on a dense, moist loaf like this: 200–205°F in the center.
Honey and agave brown faster than sugar, which is why this bakes at 325°F and may need foil at 40 minutes.
In a 9×5-inch pan the loaf is a little shallower, so start checking toward the early end of the bake time.
Honey isn't recommended for babies under 12 months.

Equipment

8.5×4.5- or 9×5-inch loaf pan, parchment paper, wire rack, instant-read thermometer (optional)

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Recipe by Rachel · From TexMex Mashup on YouTube · Dietary: vegetarian, no refined sugar; gluten-free with a 1:1 GF blend; dairy-free with coconut oil and a non-dairy milk · Contains: gluten (unless using a GF blend), egg; tree nuts if using walnuts or pecans

Honey Agave Pumpkin Bread

Ingredients

Dry

Wet

Optional mix-ins & topping

Steps