Fruit Nut Bread (Sugar Free - Splenda)

Modified from a Good Housekeeping recipe, it can be done with almost any combination of dried fruit and nuts. Whatever you have round: Dates, raisins, cranberries, apricots, cherries, pecans, hazelnuts, walnuts, etc. Serve warm with a cinnamon spiced butter or lightly toasted and spread with cream cheese.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 loaf

Ingredients

• 2 1⁄2 cups flour
• 1⁄2 cup Splenda granular
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, cold
• 1  cup part-skim ricotta cheese
• 1  cup  dried fruit, chopped
• 1⁄3 cup  nuts, chopped
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon lemon zest
• 2  eggs

Directions

1. Preheat oven to 325 degrees F.
2. In large bowl, combine flour, Splenda, baking powder, and salt. W.
3. Cut butter into the mixture using a fork until crumbly. You can also use a food processor.
4. Add ricotta, dried fruit, nuts, vanilla, lemon zest, and eggs. Knead dough just enough to blend in these ingredients.
5. Form dough into desired loaf shape. And lay on a greased baking pan. Parchment paper will work here too.
6. Bake for 1 hour.