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Date of last review
Mon February 6, 2006
3-1/2 cups almond flour
1 t. xanthum gum
3 cups splenda
2 t. baking soda
2 t. salt
2 t. ground allspice
1 t. baking powder 1 t. ground nutmeg
1 t. ground cinnamon
1/2 t. ground cloves
1 can(15oz.) solid-pack pumpkin (I use Libbeys)
3/4 c. vegetable oil (Olive)
2/3 c. water
How To Prepare:
In a large bowl, combine dry ingredients.
In another bowl, combine the eggs, pumpkin, oil and water; mix well. Stir wet ingredients into dry ingredients just until moistened. Pour into 3 8x4 greased loaf pans. Bake at 350 degrees in preheated oven for 50-60 mins or until a toothpick inserted near the center comes out clean. Cool for 10 mins before removing from pans to wire rack to cool completely.
*Note: This makes 3 loaves with one can of pumpkin which lowers carbs plus pumpkin has lots of fiber. I freeze 2 loaves when I make this.
Number of Servings:
Effort (Easy, Average, Difficult):
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