Pumpkin Pound Cake

Name: Pumpkin Pound Cake
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

12 ingredients

9 steps

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

1

Preheat oven to 300 degrees F.
2

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.
3

In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt.
4

In another bowl, beat the eggs and then whisk in the pumpkin and vanilla.
5

Combine the dry and wet ingredients and stir until combined.
6

Pour the batter into the prepared pan and stir to combine.
7

Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours.
8

Cool completely before removing from the pan.
9

Slice into 12 portions.