A great way to start the day, or eat this bread as an anytime snack. If you like the tart flavor of cranberries, you will love it. A slice of cran- berry bread has 3.2 grams of carb and 3.9 grams of protein.
PREPARATION TIME: 20 minutes.
BAKING TIME: 30 to 40 minutes.
SERVING SIZE: one slice.
AMOUNT PER SERVING: 3.3 grams of carb, 3.9 grams of protein.
NUMBER OF SERVINGS: 30.
ounces cream cheese, soft
cup vital wheat gluten flour
teaspoon baking powder
packets Splenda sugar substitute
cup unprocessed wheat bran
cup whole almond meal
cups fresh or frozen cranberries, crushed lightly
Preheat oven to 300˚F or 325˚F. Lightly butter three miniloaf pans (use nonstick 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 two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick, and fluffy. Add the remain- ing 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.
Whole-Wheat-Flour Cranberry Bread
Substitute 1⁄3 cup stoneground
whole-wheat flour for 1⁄4 cup wheat (white) flour. There is a negligible gain in total carb of 1.1 grams.