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Eggnog Quick Bread
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2 eggs
1 cup sugarfree eggnog
2 teaspoons rum flavored extract
1-1/4 cups Vital Wheat Gluten flour
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, eggnog, 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 a large loaf, cut into 16 slices for 5 carbs per slice.
NOTE: This cake gets better with age. It tastes like Christmas! Smaller loaves make excellent gifts. Makes 1 - 9 x 5 inch loaf.
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