Ingredients
- Vegetable oil spray, as needed
- 2 tablespoons wheat bran
- 2 1/2 cups almond flour
- 1 1/2 cups sugar substitute (recommended: Splenda)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 7 eggs
- 1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
- 1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)
- Equipment: 9 by 5-inch loaf pan
- Serving Suggestion: homemade sugarless whipped cream
Directions
Preheat oven to 300 degrees F.
Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.
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By Kbl_chef
Northern ca
on June 02, 2012
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All your recipes are great! Including this one. I only wish you would include nutritional info, at least cal and carb counts. Thanks.
By Louanne23
Mandeville, LA
on January 26, 2012
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When I made it, I subbed in 3/4 cup of erythritol and 1/2 teaspoon of stevia for the splenda. I also reduced the eggs to 5. The flavor of the pumpkin is great.
By LucyMae
on November 25, 2011
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The perfect holiday treat! It's very sweet so I couldn't eat more than two slices at a time. It's great to satisfy your cinnamon and pumpkin cravings. It's very moist and does have a unique texture. The only downside is that it takes almost an hour and a half to bake. But it's worth it! I will definitely be using this recipe again. Thank you, George Stella!
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