Pumpkin Pound Cake (or "bread", though heavy!)

DogMother

This is a recipe I have grown to like a lot, that satisfies my cravings for sugar-laden pumpkin bread, etc, this time of year. It's moist and sort of "heavy" like a pound cake, but could also be considered similar to pumpkin bread. BTW, I am a terrible cook/baker but I was able to make this and it turned out well .

Ingredients (for one 8" x 4" loaf)

1 C canned pumpkin (not pumpkin pie mix!)
1 C granulated Splenda
1 tsp baking powder
1 tsp vanilla extract
1 tsp pumpkin pie spice (or 1 tsp cinnamon) - or "to taste"
1/8 tsp salt
5 eggs
2 C *sifted* almond flour
(Almond flour is available at most health food stores or "Whole Foods" type places, or you can buy whole almonds in a grocery store and "grind" them in your regular blender, which is what I do... it's more coarse, but it works OK! - but be sure to sift it!)

Preheat oven to 300 degrees.

Grease pan well or line w/foil and grease foil.

Dust pan w/2 Tbs Splenda

In medium bowl, mix pumpkin, Splenda, baking powder, vanilla, spice and salt. Mix with electric mixer until smooth.

Beat in eggs, then add almond flour, mix well. If needed, add a little water so that mix is thick but "pourable."

Bake at 300 for 60-70 minutes. Let cool on rack 10 minutes. Makes 12 servings/slices, about 130 calories each, 5g carbs each. Could be topped w/whipped topping, Cool Whip, etc - but I like it plain!


Happy Holidays!
Michelle