Apricot Pecan Eggnog Bread - cooking recipe

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

Preparation

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.