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Splendid Fruit Loaves

Low Carb Recipe

Two recipes for splended fruit loaves - a delicious cranberry loaf and an equally delicious banana bread loaf.

Splendid Cranberry Loaf

Cream cheese lends a nice flavor and moistness to this cranberry packed whole wheat, truly Splendid Cranberry Loaf.

Spended Cranberry Loaf

12 ounces cream cheese, soft
5 eggs
1/4 cup vital wheat gluten
1/3 cup stone ground whole wheat flour
1 teaspoon baking powder
20 packets sweetener
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.


Splendid Banana Loaf

Splendid Banana Loaf is a great loaf for banana lovers! Make these splendid fruit loaves in 3 mini loaf pans. If that's too much, these freeze beautifully. Cream cheese and bananas make it nice and moist while soy protein powder, Splenda, wheat bran and almond meal keep the carb count down.

Splendid Fruit Loaves

12 ounces cream cheese, soft
5 eggs
1 cup mashed bananas (about 3 medium-size bananas)
1/2 cup soy protein powder
1 teaspoon baking powder
16 packets Splenda sweetener
2 teaspoons vanilla extract
2 teaspoons lemon peel (optional)
1 cup unprocessed wheat bran
1 cup whole almond meal

Preheat oven to 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. Be sure to eliminate all cream cheese lumps. Add the remaining eggs, one at a time, beating briefly after each addition. Add the remaining ingredients and beat at slow speed. Add the wheat bran and nuts, blending at low speed.

Spoon the batter into the pans and bake the banana bread for about 45 to 55 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.

Nutrition Information

Recipe makes 18 servings
Serving size: 1 slice
Carbohydrates: 3.6