Cranberry Pumpkin Spice Loaf

Cranberry Pumpkin Spice Loaf

Cranberry Pumpkin Spice Loaf

Serves: 8

Happy Monday! I hope you had a great weekend! The football season is in full swing now, which means A) there is an insane amount of traffic near me since I live less than 1 mile from Giant Stadium and B) I will be baking a lot because I am a football widow! πŸ˜‰ It also means that fall is here (unofficially of course) and that it’s time to start sharing with you some of those fall recipes! Today’s recipe is packed with the taste of fall! And as an added bonus, your house will smell absolutely divine while this is baking! This loaf will make the perfect dessert to bring to any holiday party!

Fit Ingredients:

  • 1c (112g) almond flour (I used Bob’s Red Mill)
  • 1/2c (42g) SunWarrior Vanilla Protein Powder
  • 1 tbs baking powder
  • 3/4c stevia
  • 2 tsp pumpkin pie spice
  • 1c (244g) canned pure pumpkin (not pie filling)
  • 3/4c + 2tbs (230g) egg whites
  • 2 tsp pure vanilla extract
  • 1c (130g) frozen cranberries (can sub dried cranberries, but the nutrition information will be different)

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  • loaf pan
  • non stick spray

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Directions

1) Pre heat your oven to 330 degrees.

2) Spray your pan with non stick spray.

3) In a bowl combine your dry ingredients: almond flour, protein powder, baking powder, stevia and pie spice.

4) Add in your wet ingredients: pumpkin, egg whites and vanilla extract.

5) Mix well.

6) Fold in your cranberries.

7) Pour batter into your loaf pan.

8) Bake for approximately 85-90 minutes.

9) Allow your loaf to cool before serving.

 

Ok, well all I have to say is…..this was like fall in my mouth! It had an amazing level of spice, with the tartness from the cranberries and the slight sweetness from the stevia. It was absolutely perfect! I ate mine plain, with some sweetened ricotta and topped with some coconut manna. Topping it with the coconut manna was definitely the way to go! I was in heaven! It smelled so good the day I made it, I ate the first piece about 4 hours after it was done baking! I couldn’t even wait until the next day so that I could take all the proper photos, sorry! πŸ˜‰ I ate the entire loaf myself in 3 days! I actually found that I liked the flavor the best on the 3rd day. I’m not quite sure why, but it just really spoke to me that day! De-lic-ous!!

 

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Nutrition: (per 1 out of 8 slices)

Calories: 135.2, Protein: 10.6g, Carbs: 9.0g, Fat: 7.5g (0g Saturated), Sodium: 121mg, Fiber: 4g (Net Carbs: 5.0g)

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Comments

  1. Is it 3/4 cup Stevia? I bought some Stevia from the natural food store and they said since it is much sweeter than sugar that 3/4C would be ridiculously sweet

    • HI Danielle,

      If you google sugar to stevia ratios you use a very tiny amount of stevia in comparison to sugar. However, I don’t know if they stevia I use (Trader Joe’s Brand) seems to be different or if the taste lessens as I bake it and it is mixed with other ingredients, however when I first started baking and use the sugar to stevia equivalents it had ZERO sweetness to it. I recommend starting out with a small amount and then tasting your batter to see if you need more.

      I have had several people try the recipes when using only a small amount and they always come back saying they aren’t even like a dessert because there is no sweetness.

      Let me know how it turns out for you! πŸ™‚

  2. I just made this tonight. I am not sure how you managed to make it last three whole days – it’s amazing!

    • Haha! I am so glad you liked it! The only reason it lasted 3 days was because it is calorie dense and I had to make sure I ate plenty of veggies and protein during the day! Can’t just eat sweets! But if I could, it would have been gone in 30 minutes! πŸ˜‰

  3. This looks delish and perfect for Fall! Can you substitute other flours for the almond?

  4. This looks delish and perfect for Fall!! Can you substitute other flours for the almond?

    • Yes Heather! You could sub whatever you would like. Because of the pumpkin and egg whites in this recipe, it should stay moist. The only flour that would probably need more tweaking would be coconut flour since it is so absorptive!

  5. I totally agree about fall & football= baking. I was definitely a baking monster this weekend and I do believe this pumpkin loaf will be next weekend’s project. Thanks for posting!

  6. I haven’t used almond flour but after reading this, I’m a little apprehensive. See what you think!

    http://www.thefitnessdish.com/?p=11598

    • Thank you for sharing Missy. If you look through my recipes you will see that I don;t use almond flour very often for several reasons, 1) being that it is expensive and 2) I consume raw almond/nuts in many of my other meals. However, if you break down this recipe, which calls for 1 cup of almonds and divide that up between the 8 servings this recipe makes, you are getting approximately half an ounce of almonds per serving, which is less than the recommended 1oz. I believe all things should be in moderation, healthy or otherwise. There is always a new study about how something is bad for you and then good for you again and then bad. Also, as for the calorie counts on almonds, I am not one to care much about the high number of calories since my diet (and many of my followers) do require a higher calorie intake due to their level of exercise. That is why many times you will see that I post the calorie counts for 2 different serving sizes.

      Thank you for taking the time to share your thoughts on this subject though. And your cupcakes look delicious!

      • Lol, That is not my blog – so those aren’t my cupcakes! But it is a blog i read. I just thought it was interesting about how baking the almond flour caused even worse issues of breakdown. And yes, it is expensive which is why I have not bought it!

        • Oh, I’m so sorry! Yes, part of the reason why I don’t use it often is because of the expense and many readers can’t afford to buy it. However, I do have a lot of paleo readers who can not use oats/wheat, etc so I make things that work for them as well. You can always sub the almond flour with regular flour. It would work well because this recipe has a lot of moisture from the pumpkin and egg whites. If you try it, let me know! I’d love to hear how it turns out! And I’m sorry for the confusion! Have a great night!

  7. I seriously need to stock up one some more almond flour– I love that stuff. This loaf sounds perfect for fall, love the combo of cranberry and pumpkin!!!
    PS– I made your baked pb bars this past weekend– HOLY DELICIOUSNESSSS!!!!!!! I ate them all before I remembered to take pictures (fail haha) but goodness, were they ever tasty!

    • Hahaha! That’s awesome! I am so glad you liked them! I divided them into bigger bars than what I posted online for the extra calories, which I’m sure you did too, but they are perfect for school! And I know, almond flour is always important to have at home, but when on a budget it can be expensive! I try not to use it TOO often! Have an awesome day!

  8. way to go! Bring out the pumpkin!!! Looks wonderful!!! A must try…like everyother recipe. Happy Monday to you too:))

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