Preheat the oven to 350 degrees F and grease 1 large loaf pan or 2 small loaf pans.
    In a medium bowl, sift together the flour, baking powder, salt and cinnamon. Place the chopped fruit in a small bowl and mix with 2 tablespoons of flour, then set aside.
    In a large bowl, cream the erythritol, oil, and egg, then gradually stir in the dry ingredients.
    Gently fold in berries until evenly combined.
    Divide the batter between the prepared loaf pans, then spoon jam on top. Use a knife to swirl the jam into the dough.
    Bake for 40-50 minutes for two small loaves, 55-65 minutes for a larger loaf. If the tops of the tent breads start to brown, wrap them with foil for the last 15-20 minutes.
    Let the loaves cool before slicing.