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Livin' Large and Losing Weight: Stella Style

2005 Holiday Guide



 
        Holiday Breads

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.


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