Pumpkin Bread and Pumpkin Ice Cream

Recipes from "Everyday Agave: Recipes for Healthy, Everyday Eating Using a Low-glycemic Sweetener!" by Anne Astle (Linwood Lodge Publishing), and available from Madhava Honey, Lyons, Colo.

Pumpkin Bread
Yields: 2 medium loaves

3 ½ cups whole wheat flour
1 15-ounce can pumpkin (unsweetened)
2 teaspoons ground cinnamon
1 ½ cups light agave
1 teaspoon ground ginger
¾ cup vegetable oil
½ teaspoon ground cloves
3 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon baking soda
Cinnamon Butter (see separate recipe)
1 teaspoon salt

1. Preheat oven to 350 degrees . Grease 2 medium loaf pans. Set aside.

2. In a medium bowl combine dry ingredients. Set aside.

3. In a large bowl beat together pumpkin, agave, oil, eggs, and vanilla. Slowly mix in dry ingredients.

4. Pour batter into prepared pans.

5. Bake for 45-50 minutes or until knife comes out clean.

6. Allow bread to cool in pans before removing.

7. Slice and serve with Cinnamon Butter.

Cinnamon Butter
Yields 1 ¾ cup

1 cup butter (softened)
1 teaspoon cinnamon extract
1/3 cup light agave
1 teaspoon vanilla extract
2 tablespoons ground cinnamon

1. Combine all ingredients in a medium bowl.

2. Beat with an electric mixer on high.

3. Place in container with lid. Store in refrigerator.

Pumpkin Ice Cream
Yields: 1 quart

2 cups whole milk
¼ teaspoon ground cloves
2/3 cup light agave
1 teaspoon vanilla extract
5 egg yolks
1 cup pumpkin pie filling (unsweetened)
1 teaspoon salt
1 pre-baked pie crust (broken into small pieces)
1 teaspoon ground cinnamon
Caramel Sauce (see separate recipe)
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

1. In a medium saucepan, whisk together milk, agave, egg yolks, salt, and spices. Bring to a boil over medium heat while constantly whisking. Remove from heat after mixture thickens slightly. Strain mixture to remove any egg that may have formed during cooking process. Whisk in pumpkin and vanilla.

2. Transfer to a container. Cover and chill.

3. Chill completely before freezing according to ice cream maker's directions.

4. Top each serving of ice cream with Carmel Sauce and pieces of pie crust.

Caramel Sauce
Yields: 1 1/3 cups

1 cup light agave
¼ cup heavy cream
2 tablespoons butter (melted)
2 teaspoons vanilla extract

1. Combine all ingredients in a medium saucepan.

2. Bring to a boil over medium heat. Boil for 5 minutes. Stir frequently.

3. Remove from heat. Transfer to a heat-safe container to cool. Store in refrigerator.

4. To serve, warm slightly in microwave.