* Exported from MasterCook *

PUMPKIN POUND CAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 cup canned pumpkin
1 cup Splenda, bulk [I used 2/3 cup Splenda + 2 Tbsp brown Sugar Twin]
5 large eggs
6 ounces almond meal -- 2 cups [I went by the weight]
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice [I made my own - 2 tsps cinnamon, 1 tsp nutmeg, 1 tsp ginger - and used 1/2 teaspoon of the mixture]

Preheat oven to 300f. Spray a loaf pan with cooking spray and sprinkle 2T of the Splenda in the pan. Set aside.

Beat pumpkin, powder, vanilla and pumpkin spice with the sweetener until smooth.

Beat in eggs then almond flour. Add a little water IF needed to make it a thick, but pourable batter. [I didn't need to, my pumpkin was frozen so maybe had extra moisture]

Pour into prepared pan and bake 1 hour to 1 hour and 15 minutes. It will pull
away from the sides of the pan and "test" done with a toothpick when it's cooked correctly. [I baked mine about 50 minutes only - in a glass Pyrex loaf pan]

Top with freshly whipped cream with Splenda and pumpkin pie spice added!

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Per Serving (excluding unknown items): 95 Calories; 7g Fat (62.0% calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 52mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.