DOTTIE'S PUMPKIN POUND CAKE
1 cup canned pumpkin
1 cup granulated Splenda or equivalent liquid Splenda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
Pinch to 1/8 teaspoon salt
5 eggs
6 ounces almond flour, about 1 1/2 cups

Grease an 8x4" loaf pan well or line with foil and grease foil. In a medium bowl, beat the pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with an electric mixer until well blended. Beat in the eggs, then the almond flour. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into the pan and bake at 300 60-75 minutes, until the cake pulls away from the sides of the pan a bit and a toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be fine. Let cool in the pan on a rack for 10 minutes. Remove from the pan and peel off the foil; cool completely on a rack before slicing. Store in the refrigerator or freeze.

Makes 1 loaf or 12 servings
Can be frozen

With granular Splenda:
Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 122 Calories; 9g Fat; 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

This is excellent and has a very nice, moist texture. It's also very sturdy and stands up well to spreading with butter. I think it could use a pinch of salt, but if you're going to spread it with salted butter, don't bother.

To divide it evenly into 12 slices, I suggest first scoring it with a knife in the center, then score each half in half, then each quarter into 3 slices. Start slicing from one end to the other, following your score marks. You'll get fairly thick slices and you might even be able to get 16 if your knife is good and sharp. I used a serrated bread knife.

MINI PUMPKIN POUND CAKES
Bake in 8 mini loaf pans at 300 for about 55 minutes. Remove from the pans and cool.

Makes 8 mini loaves or 16 servings
Can be frozen

With granular Splenda:
Per Serving: 97 Calories; 7g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Serving: 91 Calories; 7g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs


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