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Cranberry Pumpkin Bread
    Cranberry Pumpkin Bread
  • 1 cup Carbquik
  • 1 cup almond flour
  • 1 1/4 cups Splenda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon grated orange peel
  • 2 tablespoons unsalted butter
  • 1 egg, well beaten
  • 1 cup pumpkin puree
  • 1 1/2 cups Fresh or Frozen Cranberries, coarsely chopped
  • 1/2 cup chopped walnuts

Preheat oven to 350°F.

Grease a 9 x 5-inch loaf pan. Mix together Carbquik, almond flour, Splenda, baking powder, pumpkin spice and baking soda in a medium mixing bowl. Stir in orange peel, butter and egg. Add pumpkin. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes.

Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf.

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

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