Raspberry Breakfast Bread

Makes: 8 slices

2 large eggs
2 tablespoons Virtue Sweetener
3 tablespoons sour cream
1 cup Wheat-Free Market Baking Mix
2 tablespoons butter, softened
2/3 cup freeze-dried raspberries

Ingredients (Lemon Cream Topping):
3 ounces cream cheese, softened
1-1/2 tablespoons heavy whipping cream
3 tablespoons lemon juice
Zest of ½ lemon (or more)
Pinch of salt
2 teaspoons Virtue Sweetener

Preheat oven to 350 degrees F. Line the bottom and sides of a mini loaf pan with parchment paper or generously oil with butter and set aside. 

In a medium bowl blend eggs and sweetener with hand mixer for 2 minutes. Then add sour cream and mix until blended. Stir in baking mix and butter. Blend until butter is ¬¬well incorporated. Gently fold in raspberries. 

Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Allow to cool at room temperature.

Directions (Optional Lemon Cream Topping):
In a small bowl blend cream cheese and heavy cream until smooth and thick. Then add lemon juice, zest, salt and sweetener. Blend until smooth.
Serve cream with bread. 

Delicious slathered in butter or served with the optional lemon cream topping.  You won't be disappointed!

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