Pumpkin Almond Spice Bread

Ingredients

• 5 large eggsNutrition
• 1/2 cup butterNutrition
• 1 tsp cinnamonNutrition
• 1/2 tsp pumpkin pie spiceNutrition
• 3/4 tsp saltNutrition
• 1/3 cup dried cranberriesNutrition
• 1 cup canned pumpkinNutrition
• 2 cups whole kernels almond mealNutrition
• 2 oz coconut flakes (1/2 cup)Nutrition
• 1/3 cup chopped walnutsNutrition
• 4 tbsps ground flax seed mealNutrition
• 1/4 tsp baking powderNutrition
• 1 tsp baking sodaNutrition
• 24 servings 1 packet splenda (1 cup equivalent)Nutrition

Directions

1. 1Pre-heat oven to 400 °F (200 °C).
2. 2Prepare a loaf pan by lining it with parchment and spraying with non-stick spray.
3. 3In a medium bowl combine all dry ingredients, except for walnuts and cranberries, mix well.
4. 4In a large bowl, or bowl of a stand mixer combine all wet ingredients. Mix well.
5. 5Start gradually adding dry ingredients mixing gently until all are incorporated. Mixture should be the consistency of cake batter. Add walnuts and cranberries, fold in with wooden spoon or spatula.
6. 6Pour batter into loaf pan, cover with foil. Bake for 10 minutes, then remove foil and reduce temperature to 350 °F (175 °C).
7. 7Bake for another 35-45 minutes or until a cake tester inserted in center comes out clean.
8. 8Notes: use unsweetened cranberries and unsweetened coconut. Bake in muffin pan for cupcakes. Top with cream cheese frosting for a pumpkin cake.

Nutrition per serving

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