Here are our two most requested dessert breads that are lovely to serve for Christmas
Eve, or New Years gatherings. (They also make great hostess gifts — or just make 'em for yourself!)
They are rich, dense, holiday-flavored quick breads! They're heavenly warm with fresh creamy butter!
Downeast Maine Pumpkin Bread
This a great old Maine recipe, moist and spicy. The bread
actually tastes even better the day after it is baked.
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup light olive oil
- 1/2 cup water
- 1/4 cup DaVinci Sugar Free Vanilla Syrup
- 2 cups Splenda
- 1 1/2 cups Vital Wheat Gluten flour
- 1 cup whey protein powder
- 1 cup oat flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Beat eggs. Add water, oil, DaVinci Sugar Free Vanilla Syrup, and pumpkin. Beat
well. Sift together all flours, baking soda, salt and spices in a
separate bowl. Add Splenda to pumpkin mixture and mix very well.
Pour into greased and floured bread pans and bake for about 50 minutes
in a preheated 350°F oven. Breads are done when toothpick inserted
in center comes out clean.
Makes 3 loaves — slice into 12 slices per loaf.
Each loaf contains 46 grams of carbs — 3.8 carbs per slice.
Eggnog Quick Bread
This cake gets better with age. It tastes like Christmas!
Makes 1 9x5-inch loaf.
- 2 eggs
- 1/2 cup DaVinci Sugar Free Egg Nog Flavor Syrup
- 1/2 cup half-n-half
- 2 teaspoons rum flavored extract
- 1 1/4 cups Vital Wheat Gluten
- 3/4 cup oat flour
- 1/4 cup soy flour
- 1/2 teaspoon salt
- 1 cup Splenda
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
Preheat oven to 350°F. Grease bottom only of a 9 x 5 inch loaf pan,
or three 5 3/4 x 3 1/4 inch loaf pans.
Beat eggs in large bowl. Blend in Splenda, DaVinci Sugar Free Egg Nog Flavor Syrup, half-n-half, butter, rum
extract, and vanilla. Stir together flours, baking powder, salt, and
nutmeg. Mix into eggnog mixture; stir to just moisten dry ingredients.
Pour batter into prepared pan or pans. Bake bread in large pan for 40
to 60 minutes, or until a tester inserted in the center comes out clean.
Breads baked in the smaller pans require 35 to 40 minutes. Cool
10 minutes, and then remove bread from pan. Cool completely.
Wrap tightly, and store in the refrigerator.
If making large loaf, cut into 16 slices for 5 carbs per slice.
Copyright © December 2005 Low Carb Luxury