Ingredients
1 cup canned pumpkin
1 cup granulated Splenda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
Pinch of salt
5 eggs
1 1/2 cups almond flour
Preparation
Grease a loaf pan well. In a bowl, beat pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with electric mixer until well blended. Beat in eggs, then almonds. Add a little water, if needed, to make a thick pourable batter. Pour into pan and bake at 300º 60-75 minutes, until cake pulls away from sides of pan a bit and toothpick comes out clean. Let cool in pan on a rack for 10 minutes. Remove from pan, cool completely on rack before slicing.
