Iris Tate's Almond Flour Pumpkin Bread for Diabetics

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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Iris Tate's Almond Flour Pumpkin Bread for Diabetics calories by ingredient


Introduction

Made with almond flour and no-carb sweetener. Nutrition info is for 1/20th of the recipe. Made with almond flour and no-carb sweetener. Nutrition info is for 1/20th of the recipe.
Number of Servings: 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

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.