Clean Eats Pumpkin Bread

This is the inaugural Clean Eats Lifestyle Blog! Many thanks to my best friend, Jen, who persuaded me to go all out for a bikini competition (more on that later), subsequently leading to my first ever six-pack abs. I'm going to share how I got there....in my thirties.

We'll start with a recipe for Clean Eats Pumpkin Bread. I crave carbs and sweets something fierce; especially when I'm on a gym hiatus. So, I started Googling recipes for clean desserts, and after a couple, I realized I could probably make my own. This bread isn't too sweet--I tend to make pies and breads a little less sweet, so you can bump up the sweetness level if you wish.

Ingredients
2/3 cup Splenda (or Truvia; you can bump this up to 3/4 cup for added sweetness)
3 whole eggs (yes, whole eggs--you need the fat from the yolks)
1 can pumpkin (100% pumpkin, not pie filling)
1/2 tsp. vanilla
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1 cup oat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 375 degrees Farenheit

Whisk together the eggs and Splenda until combined. Add in pumpkin and vanilla; continue whisking until thoroughly mixed. Sift the dry ingredients together, then fold into the wet ingredients until incorporated, but don't overmix. Spray a 4" loaf pan thoroughly with non-stick cooking spray and pour in batter. Bake 15-20 minutes, or until the center is set (toothpick or cake tester comes out clean).

This bread is best when it's piping hot out of the oven, but if you cool it thoroughly on a cooling rack, then wrap, it will keep a day or two. I added a tablespoon of molasses to my first batch for added spicy sweetness.

Hope you enjoy!