Bobby Flay provided the base recipe but I have reduced and swapped out the sugar and part of the flour.
It's not calorie free but its a super moist and really flavorful pumpkin loaf to bake for your Thanksgiving celebration.
- Nonstick vegetable cooking spray
- 1 1/4 cups flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup Truvia Brown sugar replacer
- 1/2 cup butter, softened
- One, 15 ounce can Libby's pure pumpkin puree
- 1 teaspoon vanilla extract
- 2 large eggs
Preheat oven to 350 degrees.
Spray a loaf pan with cooking spray and set aside.
Combine the flour, almond flour, baking soda, baking powder, spices and salt in a small bowl. Set aside.
Beat the butter and Truvia on high speed with an hand or stand mixer for 1 to 2 minutes, until light and fluffy.
Add the pumpkin and vanilla, then beat in eggs, one at a time.
Add the flour mixture and stir until just combined.
Spread the batter into the prepared loaf pan and bake until a toothpick inserted near center comes out clean, 45 to 50 minutes.
Cool on wire rack for ten minutes then remove from pan and cool completely before slicing.