ingredients:
– 8 oz (1 regular block) room temp cream cheese
– 4 TBSP. room temp butter
– 3/4 cup canned pumpkin puree (not the pumpkin pie filling. make sure to check when you’re buying)
– 3/8 cup powdered stevia
– 1/8 tsp. salt
– 1/4 tsp. ground cloves
– 1 tsp. ground ginger
– 1 tsp. ground nutmeg
– 2 tsp. ground cinnamon
– 1 and 1/4 cup almond flour
– 2 tsp. baking powder
directions:
pre-heat your oven to 375° farenheit. beat your cream cheese, butter and pumpkin together until smooth. add your eggs one at a time and make sure to full incorporate each one before adding next. add all your dry spices and stevia. mix until combined. finish with your flour and baking powder. mix until smooth but be careful not to over beat. pour into a standard loaf pan and bake for 1 hour. cool before removing from pan and let cool completely before slicing. this load also makes 16 slices. you can toast this one as well. makes great french toast!
