Agave Pumpkin Tea Bread
1 slice per serving

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

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Preheat oven to 350°F. 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.

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