This is my signature biryani recipe, as my mother has dubbed it. It’s healthy and has half of the calories of a normal take-away so that’s a bonus!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 10 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 1 cup pumpkin pie filling (such as Libby’s® Easy Pumpkin Pie Mix)
- ½ cup white sugar
- ½ cup agave nectar
- ½ cup honey
- ½ cup melted coconut oil
- ⅓ cup water
- 2 eggs
- 1 ¾ cups whole wheat flour
- 2 tablespoons flaxseed meal
- 1 tablespoon wheat bran
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon baking powder
- ¼ teaspoon ground cloves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9×5-inch loaf pan.
- Beat pumpkin pie filling, sugar, agave nectar, honey, coconut oil, water, and eggs together in a mixing bowl.
- Mix flour, flaxseed meal, wheat bran, baking soda, cinnamon, salt, pumpkin pie spice, baking powder, and cloves together in a separate bowl. Add to pumpkin mixture a little at a time and stir until well blended. Pour into the prepared loaf pan.
- Bake in the preheated oven until a knife inserted into the center of the loaf comes out clean, about 1 hour and 15 minutes.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 307 mg |
| Sugars | 42 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |