Pomegranate Orange Bread -- Gluten Free, Low Carb
Okay. . . I'll admit my food pictures leave something to be desired on the professional side of things. The reality is that I'm not a photographer, my camera is obsolete, and my decorating skills are seriously lacking, but at least I'm trying! So hang in there with me . . . I'm sure that for the next (100?) posts, I'll be on a learning curve. . . :D
Orange Pomegranate Bread -- Gluten Free, Low Carb
Anyway, the other day I asked my hubby what he wanted me to bake next (it doesn't ALWAYS have to be about MY wants, needs, and desires ;) He gazed off into the distance and said, "something with pomegranates".
Well, after a search on the internet (whatever happened to the good old-fashioned recipe book?) I found a delightful-looking sweet bread at the Betty Crocker web site found here. The recipe was developed by blogger, Mark Evitt, and entitled "Pomegranate Orange Bread." Although I needed to make several adjustments to produce a gluten free AND low carb Pomegranate Orange Bread, this recipe is totally inspired by his creation. Thank you, Mark, and Betty Crocker!
Well, after a search on the internet (whatever happened to the good old-fashioned recipe book?) I found a delightful-looking sweet bread at the Betty Crocker web site found here. The recipe was developed by blogger, Mark Evitt, and entitled "Pomegranate Orange Bread." Although I needed to make several adjustments to produce a gluten free AND low carb Pomegranate Orange Bread, this recipe is totally inspired by his creation. Thank you, Mark, and Betty Crocker!
Pomegranate Orange Bread -- Gluten Free, Low Carb
So, when my husband tasted this Pomegranate Orange Bread, his response was, "You hit the nail on the head with this one!" (In my head I thought, but what about everything else I've made? lol) This bread is moist, and with the slight tartness of the pomegranate seeds, combined with the sweet and subtle orange flavor, I, too, will admit--this one's a winner!
Ingredients:
1/4 C. soft butter (salted)
1/2 C. granulated erythritol
1/2 C. plain Greek yogurt
2 large eggs
1/4 C. diet orange drink or pop (can sub. with real OJ, but carb content will be higher)
3 C. almond flour (not almond meal)
2 TBLS. plain whey protein powder
5 drops vanilla stevia
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. xanthan gum
2 TBLS. grated orange peel
1/2 C. pomegranate seeds
Glaze:
1/2 C. granulated (powdered) erythritol
1-2 TBLS. of orange juice
Preheat oven to 350 degrees. Mix the first two ingredients, then add in the remainder, mixing well after each ingredient. Spray grease an 8" x 4" loaf pan. Spoon batter into pan (batter will be thick) and smooth the top evenly, pressing lightly with your hand--that gives it a nice smooth look.
Bake for approx. 35 - 40 min., or until a toothpick comes out clean after poking it in the center. Allow bread to cool in pan for about 5 minutes, then remove and let it cool for a good 3 hrs--this is key!! Otherwise, it will probably crumble when cutting. Mix the glaze, adding more or less of either ingredient--depending on how thick or thin you prefer it--and drizzle over the top. Enjoy!! (The pic below is of the heel of the bread--my favorite part!)
Ingredients:
1/4 C. soft butter (salted)
1/2 C. granulated erythritol
1/2 C. plain Greek yogurt
2 large eggs
1/4 C. diet orange drink or pop (can sub. with real OJ, but carb content will be higher)
3 C. almond flour (not almond meal)
2 TBLS. plain whey protein powder
5 drops vanilla stevia
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. xanthan gum
2 TBLS. grated orange peel
1/2 C. pomegranate seeds
Glaze:
1/2 C. granulated (powdered) erythritol
1-2 TBLS. of orange juice
Preheat oven to 350 degrees. Mix the first two ingredients, then add in the remainder, mixing well after each ingredient. Spray grease an 8" x 4" loaf pan. Spoon batter into pan (batter will be thick) and smooth the top evenly, pressing lightly with your hand--that gives it a nice smooth look.
Bake for approx. 35 - 40 min., or until a toothpick comes out clean after poking it in the center. Allow bread to cool in pan for about 5 minutes, then remove and let it cool for a good 3 hrs--this is key!! Otherwise, it will probably crumble when cutting. Mix the glaze, adding more or less of either ingredient--depending on how thick or thin you prefer it--and drizzle over the top. Enjoy!! (The pic below is of the heel of the bread--my favorite part!)
Pomegranate Orange Bread -- Gluten Free, Low Carb
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