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Apricot Pecan Eggnog Bread

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“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.”
1hr 5mins
3 loaves

Ingredients Nutrition


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

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