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.
  • November 01, 2018
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