Snack

Iris Tate's Almond Flour Pumpkin Bread for Diabetics is for Snack.

Iris Tate's Almond Flour Pumpkin Bread for Diabetics takes 10 minutes to prepare.

Iris Tate's Almond Flour Pumpkin Bread for Diabetics takes 70 minutes to cook.

Iris Tate's Almond Flour Pumpkin Bread for Diabetics makes 20 servings.

The ingredients for Iris Tate's Almond Flour Pumpkin Bread for Diabetics are:

1 2/3 c. almond flour
1 1/2 c. granular stevia or swerve sweetener
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
2 large eggs
1 c. canned pumpkin
1/2 c. canola oil
1/2 c. water

Here is how you make Iris Tate's Almond Flour Pumpkin Bread for Diabetics:

Mix wet and dry ingredients separately, then combine. Pour batter into a greased loaf pan. Bake at 350 for 65-70 minutes until toothpick inserted into center of loaf comes out clean. Cool for 10 minutes in the baking pan, then turn out to cool completely on a wire rack. Slice loaf in half lengthwise, then into 10 slices, to make 20 half-slices.Serving Size: 1/20th of this recipeNumber of Servings: 20Recipe submitted by SparkPeople user BETH.MEARS.

The nutritional information for Iris Tate's Almond Flour Pumpkin Bread for Diabetics is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 112.9

• Total Fat: 10.6 g
• Cholesterol: 17.5 mg
• Sodium: 141.3 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 16.0 g
• Protein: 2.8 g

The dietary needs meet for Iris Tate's Almond Flour Pumpkin Bread for Diabetics is Low Carb