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Categories:Viewed: 56 - Published at: 5 years ago
Ingredients
- 1/4 cup butter, melted
- 3/4 cup Splenda granular, sugar substitute
- 2 eggs
- 2 1/4 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup eggnog
- 1 cup pecans, chopped
- 1 (6 ounce) package dried apricots, chopped
Method
- In a large mixing bowl, beat together butter, Splenda and eggs.
- Combine flour, baking powder and salt. Stir into butter mixture alternately with the eggnog.
- Fold in apricots and pecans by hand.
- Spoon into 3 greased tiny loaf pans.
- Bake at 325F for 50 minute or until a toothpick inserted in center comes out clean.
