Recipe for Lemon Apricot Bread 
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Yield:
17
Ingredients:
Amount Ingredient
3/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup granulated sugar substitute (such as Sugar Twin)
1/4 tsp ground nutmeg 1 SMALL BOWL:
1/3 cup nonfat buttermilk
1/2 cup chopped dried apricots
1/4 cup margarine melted
1 tsp grated lemon rind
1 lrg egg slightly beaten
cooking spray
----------------- SUGAR FREE LEMON GLAZE: ----------------
2 tbl equal(r) sweetener (or 18 packets)
Instructions:
Instructions: Combine first 6 ingredients (flour through nutmeg) in a medium or large bowl: make a well in the center of mixture.

Combine buttermilk, chopped apricot, melted margarine, lemon rind, and egg. Add to the dry ingredients, stirring just until dry ingredients are moistened.

Spoon batter into a sprayed loaf pan (8.5x4-inch) . Bake 350F for 45 minutes or until a wooden pick inserted in center comes out clean.

Let cool in pan 10 minutes; remove from pan. Drizzle with glaze (optional). Slice (1/2-inch thick).

GLAZE: Stir sugar substitute and lemon juice with a wire whisk to make a glaze. Drizzle with a spoon.

Description:"Recipes use sugar substitutes"

NOTES : Sugar twin and Sprinkle sweet have saccharin and work better in baked goods like cookies and cakes. NutraSweet has aspartame, which loses some sweetness in high heat, so work better in recipes that have short cooking times. Aspartame is good for frostings and glazes.

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