All-Wheat-Flour Splendid Cranberry Loaf

 
Ingredients:       

12 ounces cream cheese, soft

5 eggs

¼ cup vital wheat gluten flour

1/3 cup stone ground whole-wheat flour

1 Teasp baking powder

20 packets Splenda sugar substitute

1 cup unprocessed wheat bran

1 cup whole almond meal

1 ½ cups fresh or frozen cranberries, crushed lightly
 

Preheat oven to 300ºF or 325ºF.  Lightly butter three mini loaf pans (use non-stick pans made of heavy gauge metal).  Optional:  For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.

            Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy.  Add the remaining eggs, one at a time, beating briefly after each addition.  Add the remaining ingredients except for the cranberries.  Mix together at low speed.  Then fold in the cranberries.

            Spoon the batter into the pans and bake the cranberry bread for about 40 to 50 minutes or until done.  Cool before slicing.  Keep refrigerated (keeps for about 3 to 4 days).  Freeze bread that isn’t going to be used soon.  There is a negligible gain in total carb of 1.1 grams.