Fruit Nut Bread Sugar Free Splenda Recipes

FRUIT NUT BREAD (SUGAR FREE - SPLENDA)

Steps:

• Preheat oven to 325 degrees F.
• In large bowl, combine flour, Splenda, baking powder, and salt. W.
• Cut butter into the mixture using a fork until crumbly. You can also use a food processor.
• Add ricotta, dried fruit, nuts, vanilla, lemon zest, and eggs. Knead dough just enough to blend in these ingredients.
• Form dough into desired loaf shape. And lay on a greased baking pan. Parchment paper will work here too.
• Bake for 1 hour.

SUGAR FREE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Mix all-purpose flour, rice flour, stevia powder, baking powder, baking soda, and salt in a bowl.
• Beat bananas, almond milk, vegetable oil, and egg together in a bowl using an electric mixer until smooth. Stir banana mixture into flour mixture; fold in pine nuts and flax seeds. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour.

NUT AND FRUIT BREAD

Steps:

• Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
• Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
• Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.

SPLENDA-ID CANDIED NUTS THAT ARE EQUAL TO NO OTHER

Steps:

• Bring the water and sugar substitute to a boil over a medium heat.
• When the sugar substitute is dissolved, add the nuts and stir.
• After two minutes of stirring, turn off heat and continue to stir.
• After candy coating has set on the nuts, put on a plate to cool.

FRUIT & NUT BREAD

Steps:

• Turn bread dough onto a floured surface; roll out to 1-in. thickness. Sprinkle the walnuts, raisins, cranberries and dates over dough; fold over and knead well until the fruit and nuts are evenly mixed into dough. Shape into a round loaf and place in a greased 9-in. round baking pan., Cover and let rise until doubled, about 30 minutes. Beat egg white and honey; brush over loaf. With a sharp knife, make 2 shallow crosses across top of loaf. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a wire rack.