Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Pumpkin Bread

Submitted by: Mary on 09/28/2003
4697 views
2.55 avg rating
153 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

2 C Splenda granular
1/2 C Corn oil
4 Eggs, beaten
1 (1 lb) Canned pumpkin
3 1/2 C Almond flour
1 t Salt
3 1/2 t Xantham gum

2 t Baking powder
1 t Nutmeg
1 t Allspice
1 t Cinnamon
1/2 t Cloves
2/3 C Water

Directions

Cream splenda and oil together.



Add eggs and pumpkin mix well.



Sift together the dry ingredients. Add dry ingredients alternately with water.



Pour into 2 well greased and almond floured 8 X 5 inch loaf pans.



Bake at 350F degrees for 1 to 1 1/2 hours or until tests done in center.



Let stand 10 minutes, then remove from pan to cool.

Additional Information

cut into 1/2 inch thick slices

Servings

18

Calories

6/slice

Time to prepare

25 minutes

Difficulty

Easy
 

Comments

Serve with pumpkin cream cheese spread.
 
 
Search