Orange Cranberry Loaf Bread

About

Many vintage American recipes transfer well to the Keto diet! Have you been craving grandmas orange-cranberry bread and muffins? This almost-copy-cat recipe will satisfy you. You can use regular granulated Stevia or another similar Keto sweetener in place of white sugar. To make the sweet vanilla glaze that goes on top, you will need Swerve powdered sweetener or a similar brand. You can find these Keto sweeteners in the specialty section of the baking aisle in your grocery store. The star of this recipe is the fresh orange zest you include in the batter. A single orange can supply enough flavor that won’t add many carbs. Slice and enjoy your orange cranberry loaf bread after a fatty Keto dinner to end the day.

Not Quite Like Grandma’s Recipe

While classic dessert recipes from decades ago can transfer well to Keto-friendly recipes, there are a few differences. For one, all white sugar has to go, and these types of desserts are typically very high in sugar. The good news is Stevia is incredibly sweeter than regular white sugar, so you won’t need as much. While there are some cranberries in each slice, don’t get carried away with how many you include! If just 2-3 cranberries per slice won’t cut it for you, try chopping the dried cranberries before folding them into your batter for more pieces spread throughout. Adding orange zest and vanilla extract to your taste will help cover any egg flavors that stand out. Another tip for covering that egg taste is to turn the loaf into a poke cake! Use a toothpick to poke a series of holes through the loaf as it’s cooling. When you spread the glaze over the loaf, it will seep into the holes and spread the flavor more.

Why Is There Greek Yogurt In My Dessert?

Did you know that adding a full-fat dairy product with a little tang to it is a little baker’s trick that has been secretly implemented in all your favorite baked goods? Sour Cream Cake is not the only dessert with sour cream in it! Sour cream, Greek yogurt, and even mayonnaise are all acceptable products used in desserts for moisture and rounding out the sweetness. Think of a perfect bite of cheesecake: the bite is tender, smooth, and a little tangy. The same effect is the purpose of adding Greek yogurt to this Keto dessert recipe. You would never know it’s in the batter from the taste, so you can fool all your friends and family you share your baking with!

Ingredients

4 large raw egg
2 large raw egg, white
½ cup stevia in the raw, bakers bag
2 teaspoon vanilla extract
2 tablespoon greek yogurt, plain, premium
2 teaspoon orange peel or zest raw
8 tablespoon unsalted butter
9 tablespoon paleo baking flour by bob's red mill
1 ½ teaspoon baking powder
¼ teaspoon salt
1 ounce dried cranberries 50% less sugar by ocean spray
¾ tablespoon unsalted butter
⅛ teaspoon vanilla extract
3 tablespoon the ultimate icing sugar replacement by swerve
1 teaspoon heavy cream

Instructions

Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the eggs, egg whites, stevia, vanilla, greek yogurt, and orange zest. Melt the butter and whisk into the bowl. In a separate bowl, sift together the flour, baking powder, and salt. Whisk the dry ingredients into the wet ingredients and temporarily set aside.
Line a bread loaf pan with parchment paper. Use a spatula to fold the dried cranberries into the batter. Then, immediately pour the batter into the lined pan. Spread the batter and smooth it over if needed. Bake the loaf for 50 minutes, using a toothpick to test for doneness. After baking, let the loaf cool for about 5 minutes. Then, lift it out of the pan and allow it to continue cooling.
While the bread is baking, you will want to make the sweet vanilla glaze. Melt the butter and pour it into a small mixing bowl. Whisk the vanilla and Swerve into the butter until you have a chunky paste. Then, whisk in the heavy cream only ¼ teaspoon at a time. Only whisk in heavy cream until you have a smooth but thick glaze. After you lift the finished orange cranberry bread loaf out of the pan to finish cooling, spoon the glaze onto the bread. As the heat from the loaf melts the vanilla glaze, use the back of a spoon to spread it over the top. Slice for serving once the glaze cools to a sticky texture.