It’s the most wonderful time of the year when the smell and taste of pumpkin is brought to life in our homes! I’m sure you’ve noticed already that I LOVE pumpkin treats! Pumpkin is a Fuel Pull on the THM plan which makes it so versatile and lovely. With Thanksgiving on the horizon I wanted to make a yummy treat to take along to holiday gatherings. It’s a wonderful breakfast as well as a dessert. I add a pat of butter and warm it up for breakfast. For dessert you could make a luscious cream cheese frosting using cream cheese, vanilla, plan approved sweetener and some greek yogurt. YUMMY! Some homemade whipped cream would be indulgent as well. This is a very thick batter.(it is a poundcake after all) I’d add some protein with this if you eat it for breakfast.
- 1 cup coconut flour
- 1 & ½ cups almond flour
- ¼-1/3 cup of THM Sweet Blend or 1 cup of xylitol
- 1&1/2 tsp aluminum free baking powder
- 1&1/2 tsp of cinnamon
- ½ tsp. clove
- ¼ tsp salt
- 3 eggs
- ⅔ cup egg whites
- 1&1/2 tsp vanilla
- 1 can pumpkin puree' (15 oz)
- I pre-heated the oven to 300 degrees. Grease a 9 by 5 loaf pan very well with butter or coconut cooking spray! I dusted the pan with almond flour but, you could also use oat fiber to coat the pan. I mixed the dry ingredients in one bowl and the wet in another. Combine them together and mix. I used a hand mixer to get it good and smooth. Bake for 1 hour and 30 minutes or until done.
Let it completely cool before you try to remove it from the pan. I was a bit too eager! This serves 16 slices of poundcake. I took my knife around the edge of the pan as well to loosen it. Store in the fridge in an airtight container.
Variations: you could add some walnuts! I also think this would be very good in a chocolate pumpkin. You could play with it and add in some unsweetened cocoa powder. It may need more liquid though.
I am thankful for my sweet friend Rohnda Sue who took this picture. You should visit her blog!
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