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Paula deen pumpkin pound cake recipe

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Paula deen pumpkin pound cake recipe
Ingredients
  • Vegetable oil spray, when needed
  • two tablespoons wheat bran
  • 2 1/2 cups almond flour
  • 1 1/2 cups sugar substitute (suggested: Splenda)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin cake spice
  • 1/4 teaspoon salt
  • 7 eggs
  • 1 1/2 cups canned pure pumpkin (not pumpkin cake filling)
  • 1 1/2 teaspoons vanilla flavoring (no sugar added, imitation is generally best)
  • Equipment: 9 by 5-inch loaf pan
  • Serving Suggestion: homemade sugarless whipped cream
Directions

Preheat oven to 300 levels F.

Spray the loaf pan heavily with vegetable spray and sprinkle using the wheat bran, trembling the pan to coat on every side--this can prevent sticking.

Inside a bowl whisk together the almond flour, sugar substitute, baking powder, cake spice, and salt. In another bowl, beat the eggs after which whisk within the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter in to the prepared pan and stir to mix.

Bake until golden brown along with a toothpick arrives clean when stuck within the center, about 1 1/2 hrs. Awesome completely before removing in the pan. Slice into 12 portions.

Recipe thanks to George Stella

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