Splendid Cranberry Loaf
Low Carbohydrate Recipe
Cream cheese lends a nice flavor and moistness to this cranberry packed whole wheat loaf.
12 ounces cream cheese, soft
1/4 cup Vital Wheat Gluten
1/3 cup stone ground whole wheat flour
1 teaspoon baking powder
20 packets sweetener (such as Stevia)
1 cup Unprocessed Wheat Bran
1 cup whole almond meal
1-1/2 cup fresh or frozen cranberries, crushed lightly
Preheat oven to 300 or 325 degrees. Lightly butter three mini loaf pans (use non- stick pans made of heavy gauge metal). Optional: For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.
Put cream cheese and 2 eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy. Add the remaining eggs, one at a time, beating briefly after each addition. Add the remaining ingredients except for the cranberries. Mix together at low speed. Then fold in the cranberries.
Spoon the batter into the pans and bake the cranberry bread for about 40 to 50 minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread that isn't going to be used soon.