Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | canola oil | 4 | large | eggs, lightly beaten | 2 | cups | pumpkin (canned) | 2 | teaspoons | baking soda | 1 | teaspoon | baking powder | 1 | teaspoon | salt | 1 | teaspoon | cinnamon, ground | 1 | teaspoon | nutmeg | 0.5 | teaspoons | cloves, ground | 0.5 | teaspoons | allspice, ground | 0.5 | cups (8 fl oz) | water | 1.5 | cups | splenda no-calorie sweetener | 2 | cups | Almond Flour | 1.5 | cups | coconut flour |
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Steps
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Sequence
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Step
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| 1 | In a large bowl combine sugar oils and eggs. | 1 | Add pumpkin and mix well. | 3 | Combine dry ingredients; add to the pumpkin mixture alternately with water. | 4 | Pour into two greased 9-in x 5-in loaf pans. | 5 | Bake at 350 for 60-70 minutes or until bread tests done. | 6 | Cool in pans 10 minutes before removing to a wire rack; cool completely. |
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