Pumpkin Almond Spice Bread
A hearty holiday bread that's gluten-free and low-carbohydrate.
5 large eggs
1/2 cup butter
1 tsp cinnamon
1/2 tsp pumpkin pie spice
3/4 tsp salt
1/3 cup dried cranberries
1 cup canned pumpkin
2 cups whole kernels almond meal
2 oz coconut flakes (1/2 cup)
1/3 cup chopped walnuts
4 tbsps ground flax seed meal
1/4 tsp baking powder
1 tsp baking soda
24 servings 1 packet splenda (1 cup equivalent)
Pre-heat oven to 400 °F (200 °C).
Prepare a loaf pan by lining it with parchment and spraying with non-stick spray.
In a medium bowl combine all dry ingredients, except for walnuts and cranberries, mix well.
In a large bowl, or bowl of a stand mixer combine all wet ingredients. Mix well.
Start gradually adding dry ingredients mixing gently until all are incorporated. Mixture should be the consistency of cake batter. Add walnuts and cranberries, fold in with wooden spoon or spatula.
Pour batter into loaf pan, cover with foil. Bake for 10 minutes, then remove foil and reduce temperature to 350 °F (175 °C).
Bake for another 35-45 minutes or until a cake tester inserted in center comes out clean.
Notes: use unsweetened cranberries and unsweetened coconut. Bake in muffin pan for cupcakes. Top with cream cheese frosting for a pumpkin cake.
in 1 serving of Pumpkin Almond Spice Bread.
, 16% carbs, 11% protein.
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