Despite what appears to be a lot of sweetener, this is not a terribly sweet bread. It DID have a very nice texture and flavor. This bread is not suitable for Induction. This can also be made up as muffins.
INGREDIENTS:5 tablespoon butter, melted
5 eggs, beaten
20 drops liquid Splenda
2 T. erythritol
5 pkt. stevia or Truvia sweetener
½ c. + 2 T. golden flax meal
½ c. + 2 T. brown flax meal
2 ½ tsp. baking powder
2 T. oat fiber
¼ c. almond flour
2 ½ tsp. cinnamon
1½ tsp. vanilla
5 T. heavy cream
1 c. chopped strawberries (or chopped blackberries or raspberries)
DIRECTIONS: Preheat oven to 350º. Grease a loaf pan. Melt butter in a medium mixing bowl. Add eggs, strawberries, cream and liquid Splenda. and beat until smooth. Add flax meals, granular sweeteners, oat fiber, vanilla, baking powder and stevia and stir to blend well. Batter will be very thick, so spoon it evenly into greased loaf pan, level with the back of spoon and bake at 350º for 40 minutes. If making muffins, will make 12 regular muffins you should bake for about 20 minutes; or 24 mini-muffins that will bake in 13 minutes. If dry to the touch in the center or toothpick comes out clean, they are done. Cool slightly, remove from pan and slice. Can be eaten as is or you can ice with cream cheese frosting.
NUTRITIONAL INFO: Makes 8 slices, each contains:
29.7 g fat
9.31 g carbs, 6.29 g fiber, 3.02 NET CARBS
8.41 g protein
208 mg sodium
10 thoughts on “Strawberry Flax Bread”
Wow, these are fantastic! I partially thawed my frozen whole strawberries then drained and chopped them. I left out the cinnamon (personal preference). I did add an extra 2 tablespoons of flax because my batter was not as thick as I expected and figured it was due to the strawberries I used.
I love the texture of these muffins, moist and tender. The strawberry flavor is such a nice change from the other muffins I’ve tried. A little sweetened cream cheese is lovely on them.
Thank you again, Peggy!
I really like that recipe, too, Terry. One of my better fruit breads. I can also highly recommend the Orange Pound Cake. Very rich and moist. I really have to exercise personal portion control with these two. 🙂 https://buttoni.wordpress.com/2011/03/11/orange-pound-cake/
I love citrus, so I’ll be trying this one for sure! Thanks much, Peggy.
I only have frozen strawberries (wintertime). Would that work? Thaw or partially thaw first?
Can’t wait to try these!
SURE! Just drain off the liquid if it’s the frozen ones that come “swimming” in it. 🙂 If frozen whole berries, just partially defrost and coarsely cut them up a bit.
I have frozen whole berries (unsweetened of course), so I’ll partially thaw and coarsely chop, as you suggested.
Thank you for your help!
Hope you like this.
I am going to make this bread this evening! I will let you know how it came out. 🙂
Peggy, the bread came out fantastic! I didn’t use oat fiber and I substituted 1 1/4C of erythritol for 20 drops of splenda. 🙂 The texture of the bread is firm yet moist. It’s sweet,but not too much and it makes me want to put low-carb preservers on top.
Thank you for this recipe Peggy.
So glad you like the result. And thanks for posting your alternate sweetener option so others can see this notation. 🙂 Happy baking!