On the Menu:
Lemon PoppySeed Muffins
English Toffee Bread
Rhubarb Pecan Muffins
Blueberry Muffins
Lemonade Muffins
Tomato Herb Muffins
Banana Walnut Muffins
Cranberry Pumpkin Bread
Peanut Butter Muffins

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English Toffee Bread

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, Syrup, half-n-half, butter, and vanilla. Stir together flours, baking powder, salt, and nutmeg. Mix wet ingredients into dry; 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.

327 Calories; 30g Fat; 10g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

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