Article: Lower Carb Raisin Loaf

May 28, 2023Category_Breakfast

Lower Carb Raisin Loaf

Name: LowER Carb Raisin Loaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12
Ingredients: 1 pack of Protein Bread Mix; 1 ¾ cups water (440mL); 2 whole extra large eggs (or 100mL egg whites); 1/2 cup (80g) of raisins; 1/2 cup (80g) of currants; 2 heaped TB of cinnamon (or you can add as little or as much as you like!); You can use any of our bread mixes for this recipe. If you do use one other than what is listed, you will need to recalculate the nutrition, if you are tracking macros :)

Raisin toast with LOTS of butter is a favourite of many, unfortunately, it isn't low carb. One piece of cafe style Raisin toast can vary between 25-43g of carbs!!! Our LowER Carb Raisin loaf recipe puts Raisin Toast back on the menu! With only 11g carbs per slice. If you have a little more flexibility in your daily carbs or feel like a treat, definitely give this one a go! 😍 😍

LowER Carb Raisin Loaf

The PBCo. Team

Rated 5.0 stars by 1 users

Servings

12 Big Slices

Prep Time

10 minutes

Cook Time

60 minutes

Calories

145

Ingredients

1 pack of Protein Bread Mix
1 ¾ cups water (440mL)
2 whole extra large eggs (or 100mL egg whites)
1/2 cup (80g) of raisins
1/2 cup (80g) of currants
2 heaped TB of cinnamon (or you can add as little or as much as you like!)

Note

You can use any of our bread mixes for this recipe. If you do use one other than what is listed, you will need to recalculate the nutrition, if you are tracking macros :)

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Directions

Preheat a fan forced oven to 170°C and line a small loaf tin with baking paper (or use a silicone bread mould)
Empty contents of the pack into a large bowl with the currants and raisins. In a separate bowl, whisk together water and eggs. Pour the wet mix into the dry mix and gently fold until just combined.
Sprinkle 1 TB of cinnamon on top and gently fold the mixture. This will help create the cinnamon swirl. Then sprinkle the other TB of cinnamon and fold that through.
Pour the mixture into your lined loaf tin and spread out with a spatula.
Place on the top shelf of a preheated oven and bake for one hour. After baking, remove from tin and place on cooling rack for 2 hours

Chill & Slice

For best results, wrap your loaf in a tea towel and refrigerate your loaf overnight before slicing with a sharp serrated bread knife.

Storage

For best results, wrap your loaf in a tea towel and refrigerate your loaf overnight before slicing with a sharp serrated bread knife.

Recipe Note

3 quick tips for the perfect loaf

1We recommend using a loaf tin measuring 9 cm x 20 cm. A larger tin will result in a wider, but not as tall loaf.

2Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising properly.

3All ovens are unique. If in doubt, cook for another 10 min.

Nutrition

Serving Size 83
Calories 145, Protein 15 grams, Fat 4 grams, Saturated Fat 1 grams, Carbs 11 grams, Sugar 10 grams, Sodium 201 milligrams

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