Monday, January 21, 2013
Iced lemon bread (baked with Truvia)
I always look forward to getting the new issue of Hy-Vee Seasons magazine. I enjoy learning a little bit more about how the foods I shop for at Hy-Vee end up at the stores. The latest issue features a terrific article on different types of citrus fruits. I loved the look of the iced lemon bread recipe in the magazine, so I decided to give it a try.
At the last minute, I decided to replace the sugar in the bread with Truvia baking blend. I usually don't use sugar substitutes, but I bought the Truvia baking blend on the suggestion of a Hy-Vee dietician, who gave a presentation on healthy holiday recipes at our workplace last month. She likes the Truvia sweetener because it comes from a natural source (the stevia plant). I found the Truvia in the Health Market aisle of Hy-Vee.
This was my first attempt at baking with the Truvia, and the bread turned out great. I actually forgot that I used the Truvia until my husband complimented me on this recipe. The top of the bread was nice and brown when I pulled it out of the oven. However, I only used the Truvia in the bread batter; I stuck with regular sugar to make the glaze and icing. I assume the Truvia works best in cookies, bars, quick breads and muffins. I wouldn't use it for making frostings, pie crusts, candies, etc.
Sorry that these photos aren't the best. I was more interested in eating this bread, then taking pictures of it!
Have you ever baked with sugar substitutes? I'm going to be experimenting more with the Truvia baking blend now that I've had such good results with it.