Cranberry-Nut Bread

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Cranberry-Nut Bread
2 cups whole cranberries, fresh or frozen
2 1/2 cups almond meal/flour
1/3 cup powdered egg white
2 1/2 tsp baking powder
3/4 tsp salt
1 cup sugar equivalent with artificial sweetener (liquid forms of Splenda work well)
1/2 cup butter, melted
3 eggs
3/4 cup water
Optional: 1/2-1 cup chopped pecans
Preheat oven to 350 .
Butter the bottom of a large loaf pan.
Roughly chop the cranberries or pulse in a food processor. As a rough guide, each cranberry is in 2-4 pieces. Don’t go finer or they get “lost” – they shrink during cooking.
Mix the dry ingredients together (almond meal, egg white, baking powder, salt, sweetener if it’s powdered).
Add the wet ingredients (liquid sweetener, melted butter, eggs, water). Mix well.
Pour batter into pan and bake about 40-50 min, until top is golden brown and toothpick comes out clean. Makes 16 servings

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