A great way to cook with pumpkin and yields a very moist cake. You can spread this with butter and even toast it if you fancy. I love the bright colour of it too.
I find that pumpkin gives a dish a natural sweetness and the lovely bright orange colour too. Feel free to go crazy with adding more spices, as although pumpkin is sweet and moist, it does not have a very strong taste. So don’t feel too cautious about measuring out the spices..
1 cup canned pumpkin
1 1/2 cups almond flour
1 cup erthyritol
1 tspn baking powder
1 tspn vanilla essence
1/2 tspn cinnamon
1/2 tspn mixed spice
1/4 tspn ground nutmeg
1/4 tspn salt
- Preheat the oven to 150C/300 F degrees. Grease a 8×4′ inch loaf pan well.
- In a bowl, mix the pumpkin, erthyritol, baking powder, vanilla, salt and spices.
- Beat in the eggs and then add the almond flour.
- Pour into the loaf pan and bake for 60 minutes until firm and a toothpick comes out clean.
- Cool completely.
- Eat and enjoy!
Serves 8-10 large slices