Pumpkin Cranberry Bread
|6 Lg||Eggs, separated|
|6 Tbsp||Egg White Powder, unsweetened|
|½ tsp||Cream of Tartar|
|½ Cup||Butter (1 Stick)|
|¾ Cup||Powdered Erythritol|
|1 can||Pumpkin Puree (15 ounce, pumpkin only)|
|22 drops||Liquid Sucralose (double strength, optional)|
|1 Cup||Almond Flour|
|½ Cup||Coconut Flour|
|1 tsp||Baking Powder|
|3 Cups||Fresh Cranberries, chopped|
Note: It helps to have two mixers for this (a large stand mixer to beat the whites and a hand mixer for the liquid ingredients), but you can do it with one if you don't mind cleaning the beaters very thoroughly before whipping the whites.
Preheat oven to 350° degrees F.
Line a bread pan with parchment paper to form a sling. A little butter in the pan will help hold it in place. You don't need to line the ends but buttering them is a good idea.
Separate the eggs being careful to keep whites free of fat. Place the whites in a large metal or glass mixing bowl.
Beat butter with erythritol until fluffy. Add in order: egg yolks, pumpkin, cream, vanilla and sucralose (if you like your pumpkin bread on the sweeter side).
Mix the flours, salt, baking powder and spices together. Beat into the pumpkin mixture until combined. Stir in cranberries.
Add cream of tartar into egg whites and beat on high for 8 minutes. (Yes, 8 minutes.) Whites will be very stiff.
Slow mixer down and sprinkle in egg white powder until incorporated.
Fold pumpkin cranberry mixture into beaten egg whites.
Place batter into bread pan.
Bake at 350° for about an hour. Bread is done when internal temperature reaches 200°.
Cool in pan completely before removing.