The LC Cake Flour lightens the texture to make it much more like “traditional” pumpkin bread. This bread is so good with butter or for breakfast with cream cheese!
Cook Time:50 mins
Total Time:50 mins
Ingredients
Scale
1 cup LC Cake Flour
1 cup almond flour
1/4 cup LC Brown Sugar
1/4 cup xylitol
1/4 c Splenda
1/2 t salt
1 t baking soda
2 T cinnamon
1 t ground ginger
1 t ground nutmeg
1 cup canned pumpkin
1/4 cup vegetable oil
4 jumbo or 5 large eggs
Instructions
Pulse all of the dry ingredients in a food processor to break up any lumps in almond flour and to make sure everything is incorporated well before adding to the wet ingredients (pumpkin, eggs, and oil).
Add the dry ingredients to the pumpkin, eggs, and oil and mix until all ingredients are incorporated.
Pour into a greased standard loaf pan. Bake in a preheated 350 degree oven for 45-55 minutes or until a knife comes out clean when inserted in the middle of the loaf. Cool at least 1+ hour before cutting.