After several adjustments, I finally got it right! Moist and non- "diet tasting" sweet bread layered with blackberry jam. Really, any jam will do, and feel free to use seeded jam if that's your preference. I occassionally make this loaf with red raspberry jam.
*This loaf freezes well for up to 2 months.*
Ingredients:
1/2 cup seedless sugar free blackberry jam
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/3 teaspoon baking soda
1/4 teaspoon salt
1 cup + 2 tablespoons Splenda
3 tablespoons light butter, softened
2 tablespoons regular butter, softened
2 1/2 teaspoons grated lemon rind (or sub 1 teaspoon lemon juice)
1 1/2 teaspoons vanilla extract
1 large egg
2 large egg whites
1 cup fat free sour cream
Cooking Spray
Directions:
Preheat oven to 350 F.
Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine Splenda, both butters, lemon rind, vanilla, egg, and egg whites in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture and sour cream alternately to Splenda mixture, beginning and ending with flour mixture.
Spread 1/4 of the batter into an 8" by 4" loaf pan coated with cooking spray (you may first line pan with foil and then grease for easy cleanup). Spoon 1/3 jam onto batter and spread, leaving a 1/4" border. Continue layer in a batter/jam/batter/jam/batter/jam/batter fashion. After top layer of batter is added, swirl through all layers with a sharp knife, going up and down in a sideways "S" pattern along the pan.
Bake at 350 F for 55 minutes or until toothpick inserted into center comes out clean (not including the jam). Cool in pan 10 minutes, remove from pan and finish cooling on wire rack.
Yield: 12 servings (serving size: 1 slice)
Nutrition: 124 calories per slice
*This loaf freezes well for up to 2 months.*
Ingredients:
1/2 cup seedless sugar free blackberry jam
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/3 teaspoon baking soda
1/4 teaspoon salt
1 cup + 2 tablespoons Splenda
3 tablespoons light butter, softened
2 tablespoons regular butter, softened
2 1/2 teaspoons grated lemon rind (or sub 1 teaspoon lemon juice)
1 1/2 teaspoons vanilla extract
1 large egg
2 large egg whites
1 cup fat free sour cream
Cooking Spray
Directions:
Preheat oven to 350 F.
Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine Splenda, both butters, lemon rind, vanilla, egg, and egg whites in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture and sour cream alternately to Splenda mixture, beginning and ending with flour mixture.
Spread 1/4 of the batter into an 8" by 4" loaf pan coated with cooking spray (you may first line pan with foil and then grease for easy cleanup). Spoon 1/3 jam onto batter and spread, leaving a 1/4" border. Continue layer in a batter/jam/batter/jam/batter/jam/batter fashion. After top layer of batter is added, swirl through all layers with a sharp knife, going up and down in a sideways "S" pattern along the pan.
Bake at 350 F for 55 minutes or until toothpick inserted into center comes out clean (not including the jam). Cool in pan 10 minutes, remove from pan and finish cooling on wire rack.
Yield: 12 servings (serving size: 1 slice)
Nutrition: 124 calories per slice