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Christmas Pumpkin Pound Cake

 
  • Vegetable Oil Spray (as needed)
  • 2 tbs wheat bran
  • 2.5 cups almond flour (If you can't find almond flour, put whole almond nuts in a food processor.)
  • 1.5 cups sugar substitute (Splenda)
  • 1.5 tsp. baking powder
  • 1.5 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 7 eggs
  • 1.5 cups canned pure pumpkin (not pumpkin pie filling)
  • 1.5 tsp. vanilla extract (no sugar added, imitation is best)
  • 9X5-inch loaf pan

Preheat oven to 300 degrees F

Spray the loaf pan heavily with vegetable spray & sprinkle with the wheat bran, shaking the pan to coat on all sides- this will prevent sticking)

In a bowl whisk together almond flour, sugar, baking powder, pie spice & salt. In another bowl, beat eggs & then whisk in the pumpkin & vanilla. Combine the dry & wet ingredients & stir until combined. Pour the batter into the prepared loaf pan & stir to combine.

Bake 1.5 hrs until golden brown & a toothpick comes out clean when stuck in the center. Cool completely before removing from the pan.

Recipe from "Low Carb & Lovin' it" George Stella

 

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