Autumn is almost here, and that means one thing in the Clark household….PUMPKIN SPICE SEASON! But how can I enjoy the pumpkin season as a Banter? I’m creative in the kitchen…right? This is a challenge I can handle…right? Absolutely I said! So I slaved in the kitchen for HOURS to come up with the PERFECT PUMPKIN SPICE bread. (ok, truth is, it took under 10 minutes to prepare and I got the recipe right on the first try)
It’s delicious plain or toasted with a little butter, or better still, as french toast!
No matter how you decide to eat it, I sincerely hope you ENJOY IT!
Joy’s Perfect Pumpkin Spice Bread-Low Carb
10 ounce, Canned Pumpkin Puree
1/2 cup Almond Flour
1 scoop Whey Protein-Vanilla
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Vanilla extract
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Cloves
1/2 tsp. Nutmeg
1 tbsp. Xylitol
Combine all of the ingredients in mixing bowl and blend together with a whisk.
Grease your loaf pan with butter, and fill it with the batter.
Bake for 35 minutes or until it passes the toothpick test.
Cool completely. Slice into 12 equal slices. One serving = 2 slices