Pumpkin Pound Cake

Posted On October 21, 2011

Filed under Uncategorized

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Not as evil as it sounds 🙂

1 cup canned pumpkin (not the mix)
1 cup granulated Splenda
1 tsp baking powder
1 tsp vanilla
1/2 tsp pumpkin pie spice
pinch salt
1 1/2 cups almond flour
almond milk (water or milk can be used)

Pre-heat oven to 300. Spray a loaf pan with non stick spray. Mix all ingredients (except almond milk) really well. Add the almond milk to make a pourable batter (not too runny though…you may not need this). Pour into pan and back for approx 65 min until toothpick comes out clean. Cool and cut.


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