Iris Tate's Almond Flour Pumpkin Bread for Diabetics

Name: Iris Tate''s Almond Flour Pumpkin Bread for Diabetics Recipe
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 20
Ingredients: 1 2/3 c. almond flour; 1 1/2 c. granular stevia or swerve sweetener; 1 tsp. baking soda; 1/2 tsp. baking powder; 3/4 tsp. salt; 1 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1/4 tsp. ground cloves; 2 large eggs; 1 c. canned pumpkin; 1/2 c. canola oil; 1/2 c. water

Minutes to Prepare: 10
Minutes to Cook: 70

Number of Servings: 20

Ingredients

1 2/3 c. almond flour1 1/2 c. granular stevia or swerve sweetener1 tsp. baking soda1/2 tsp. baking powder3/4 tsp. salt1 tsp. ground cinnamon1/2 tsp. ground nutmeg1/4 tsp. ground cloves2 large eggs1 c. canned pumpkin1/2 c. canola oil1/2 c. water

Directions

Mix wet and dry ingredients separately, then combine. Pour batter into a greased loaf pan. Bake at 350 for 65-70 minutes until toothpick inserted into center of loaf comes out clean. Cool for 10 minutes in the baking pan, then turn out to cool completely on a wire rack. Slice loaf in half lengthwise, then into 10 slices, to make 20 half-slices.

Serving Size: 1/20th of this recipe

Number of Servings: 20

Recipe submitted by SparkPeople user BETH.MEARS.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 112.9
Total Fat: 10.6 g
Cholesterol: 17.5 mg
Sodium: 141.3 mg
Total Carbs: 17.5 g
Dietary Fiber: 16.0 g
Protein: 2.8 g

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