I love to make this delicious sweet bread for the holidays without fail, but it’s good at other times of the year, too! It’s one of my oldest low-carb sweet bread recipes. I have half a bag of cranberries in my refrigerator left from holiday baking and wanted to use it up, so I baked this last night for a treat. I start with a basic coconut flour bread recipe as a foundation and then add in the flavor essentials. This bread is very moist and freezes nicely for up to 1 month. This recipe is not suitable for Atkins Induction. The basic bread recipe can be used with other flavorings, like lemon or snipped raisins. Have fun with it!
½ c. heavy cream
½ c. unsalted butter, melted
1 tsp. vanilla
1/4 tsp. Boyajian orange oil (or 1 T. grated orange zest)
½ tsp. salt
½ c. + 3 T. coconut flour
1 tsp. baking powder
½ c. Splenda + 2 T. erythritol (or a combination of other sweeteners to equal 2/3 c. sugar)
1 c. fresh cranberries, chopped
½ c. pecans or walnuts
DIRECTIONS: Chop the raw cranberries and nuts using a processor or blender. Set aside for now. For the batter, crack and beat the 8 eggs in a bowl. Add cream, melted butter, vanilla and orange oil/extract. If you have no orange oil/extract, you can substitute 1-2 tsp.grated orange zest. To the wet ingredients, begin adding the dry ingredients in the order listed above. Stir after each addition to well blend all ingredients. Gently fold in the chopped cranberries and walnuts. Pour into a greased or non-stick loaf pan and bake at 350º for 50-60 minutes.
NUTRITIONAL INFO: Entire loaf has 2506 calories, 186.9g fat, 127.1g carbs, 64.0g fiber, 63.1 net carbs, 86.5g protein, 2458 mg sodium. Handy info to have if cutting into a different number of slices than I do.
If cut into 10 slices, each slice will have:
250.6 cals, 18.7 g fat, 12.7 g carbs, 6.4 g fiber, 6.3 g NET CARBS, 8.65 g protein, 245 mg sodium