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    You are in: Home / Recipes / Apricot Pecan Eggnog Bread Recipe
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    Apricot Pecan Eggnog Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Fran6's Note:

    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.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      In a large mixing bowl, beat together butter, Splenda and eggs.
    2. 2
      Combine flour, baking powder and salt. Stir into butter mixture alternately with the eggnog.
    3. 3
      Fold in apricots and pecans by hand.
    4. 4
      Spoon into 3 greased tiny loaf pans.
    5. 5
      Bake at 325F for 50 minute or until a toothpick inserted in center comes out clean.

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    Ratings & Reviews:

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    Nutritional Facts for Apricot Pecan Eggnog Bread

    Serving Size: 1 (995 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1036.9
     
    Calories from Fat 471
    45%
    Total Fat 52.3 g
    80%
    Saturated Fat 16.9 g
    84%
    Cholesterol 231.6 mg
    77%
    Sodium 1226.4 mg
    51%
    Total Carbohydrate 126.5 g
    42%
    Dietary Fiber 10.3 g
    41%
    Sugars 41.0 g
    164%
    Protein 22.6 g
    45%

    The following items or measurements are not included:

    Splenda granular

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