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Wednesday, November 24, 2010

*PUMPKIN SPICE LOAF* Happy Thanksgiving!




You can feel proud to serve this delicious, moist loaf anytime. My youngest son, Jonathan, almost single-handedly polished off the Apple Spice Loaf, however, the Pumpkin Spice Loaf is definitely my favorite of the two.  This recipe is in Splendid Low-Carbing for Life, Volume 1.

Text Box: Yield: 18 slices
1 slice
182.8 calories
8.2 g protein
14.3 g fat
5.1 g carbs11/2 cups ground almonds (375 mL)
11/2 cups SPLENDA® Granular (375 mL)
3/4 cup vanilla whey protein (175 mL)
6 tbsp vital wheat gluten (90 mL)
4 tsp pumpkin pie spice (20 mL)
11/2 tsp baking powder (7 mL)
3/4 tsp baking soda (3 mL)
2 extra-large eggs, fork beaten
1 cup canned pumpkin, (250 mL)
  (unsweetened)
1/2 cup sour cream (125 mL)
6 tbsp olive oil (90 mL)
11/2 tsp vanilla extract (7 mL)
Cream Cheese Frosting:
4 oz light cream cheese, softened (125 g)
1/3 cup SPLENDA® Granular (75 mL)
2 tbsp butter, softened (25 mL)
1 tbsp whipping cream (15 mL)
1 tsp vanilla extract (5 mL)

In large bowl, combine ground almonds, SPLENDA® Granular, vanilla whey protein, vital wheat gluten, pumpkin pie spice, baking powder and baking soda.  In medium bowl, combine eggs pumpkin, sour cream, olive oil and vanilla extract.  Stir into dry ingredients, just until combined. 

Pour into a 9 x 5 x 3-inch (2 L) loaf pan lined with wax paper and sprayed with nonstick cooking spray.  Bake in 350°F (180°C) oven 55 minutes, or until cake tester comes out clean.  Remove loaf and carefully remove wax paper.  Frost cooled loaf.  (The wax paper trick is useful to prevent loaf from sticking to old and worn loaf pans. If yours is brand new and nonstick, then skip the wax paper.)

Cream Cheese Frosting:  In food processor with sharp blade or in blender, process cream cheese, SPLENDA® Granular, butter, whipping cream and vanilla extract until smooth.

Variation:  Apple Spice Loaf with Frosting:  Omit pumpkin.  Substitute 1/2 cup (125 mL) unsweetened applesauce and use 1/4 cup (50 mL) sour cream. (5.2 g Carbs)  This loaf goes well with the Cinnamon Butter, page 59.

4 comments:

Katrina Fisher said...

This pumpkin spice bread is delicious!! My first try and it is awesome. Mom loves it too. I have just ordered all 5 cookbooks and am excited to get them. I have had a lapband but still need to be careful of diet and I do so much better low carb and feel better!! Great site Jennifer!! Thanks so much!! Katrina

Jennifer said...

Hi Katrina,

So great to receive your note this morning. Thanks for your kind words. :) Thrilled to hear you will be using my recipes more often now. Visit my blog and enjoy the recipes here too. Many times they are recipes that are in my cookbooks (they will be starred). Hope the recipes keep you and your mom happy into the future.

By the way, have you seen Pat's (Bionic Broad) blog? See my favorite blog links. She also had lapband surgery and I'm sure you will enjoy her posts. She is a lovely person and shares very intimately with people about her experiences. She also doesn't mince her words.

Julie said...

Do you think this could be made with one of your bake mixes instead of the almond flour/whey protein/VWG? I don't have any VWG on hand right now, but I do have some of your Vital Ultimate Bake Mix. If you think it would work, how much should I use? Thanks for the great recipe!

Jennifer said...

Julie, I would be inclined to use 2 1/4 cups or 2 cups if you don't have that much bake mix. You may have to adjust liquid/wet requirements. You want a loaf batter consistency - like a muffin batter basically.