*PUMPKIN SPICE LOAF* Happy Thanksgiving!

You can feel proud to serve this delicious, moist loaf anytime. My youngest son, Jonathan, almost single-handedly polished off the Apple Spice Loaf, however, the Pumpkin Spice Loaf is definitely my favorite of the two.  This recipe is in Splendid Low-Carbing for Life, Volume 1.

11/2 cups ground almonds (375 mL)
11/2 cups SPLENDA® Granular (375 mL)
3/4 cup vanilla whey protein (175 mL)
6 tbsp vital wheat gluten (90 mL)
4 tsp pumpkin pie spice (20 mL)
11/2 tsp baking powder (7 mL)
3/4 tsp baking soda (3 mL)
2 extra-large eggs, fork beaten
1 cup canned pumpkin, (250 mL)
1/2 cup sour cream (125 mL)
6 tbsp olive oil (90 mL)
11/2 tsp vanilla extract (7 mL)
Cream Cheese Frosting:
4 oz light cream cheese, softened (125 g)
1/3 cup SPLENDA® Granular (75 mL)
2 tbsp butter, softened (25 mL)
1 tbsp whipping cream (15 mL)
1 tsp vanilla extract (5 mL)

In large bowl, combine ground almonds, SPLENDA® Granular, vanilla whey protein, vital wheat gluten, pumpkin pie spice, baking powder and baking soda.  In medium bowl, combine eggs pumpkin, sour cream, olive oil and vanilla extract.  Stir into dry ingredients, just until combined. 

Pour into a 9 x 5 x 3-inch (2 L) loaf pan lined with wax paper and sprayed with nonstick cooking spray.  Bake in 350°F (180°C) oven 55 minutes, or until cake tester comes out clean.  Remove loaf and carefully remove wax paper.  Frost cooled loaf.  (The wax paper trick is useful to prevent loaf from sticking to old and worn loaf pans. If yours is brand new and nonstick, then skip the wax paper.)

Cream Cheese Frosting:  In food processor with sharp blade or in blender, process cream cheese, SPLENDA® Granular, butter, whipping cream and vanilla extract until smooth.

Variation:  Apple Spice Loaf with Frosting:  Omit pumpkin.  Substitute 1/2 cup (125 mL) unsweetened applesauce and use 1/4 cup (50 mL) sour cream. (5.2 g Carbs)  This loaf goes well with the Cinnamon Butter, page 59.