APRICOT PECAN EGGNOG BREAD

Apricot Pecan Eggnog Bread image

This is based on truebrit's Eggnog Bread (#103993) which is delicious. Since I'm not really a fan of raisins or cherries, I substituted dried apricots, plus I increased the amount of pecans. The original recipe calls for a regular loaf pan baked at 350F for 70 minutes. I use 3 tiny loaf pans (3in. x 5 1/2in. x 2 in.). at 325F for a about 50 minutes, and substitute Splenda for the sugar.

Provided by Fran6

Categories Quick Breads

Time 1h5m

Yield 3 loaves

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 1036.9, Fat 52.4, SaturatedFat 16.9, Cholesterol 231.6, Sodium 1226.4, Carbohydrate 126.5, Fiber 10.4, Sugar 41, Protein 22.6