Lemon Apricot Bread

Name: Lemon Apricot Bread
Yield: 17.0
Ingredients: 2.75 cup All Purpose Flour; 1.0 teaspoon Baking Powder; 1.0 teaspoon Baking Soda; 0.25 teaspoon Salt; 0.25 cup Granulated Sugar Substitute; 0.25 teaspoon Ground Nutmeg Small Bowl; 1.3333 cup Nonfat Buttermilk; 0.5 cup Chopped Dried Apricots; 0.25 cup Margarine; 1.0 teaspoon Grated Lemon Rind; 1.0 Large Egg Cooking Spray Sugar Free Lemon Glaze; 2.0 tablespoon Equal Sweetener; 1.0 tablespoon Lemon Juice

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🍽 Per 17.0

Ingredienti

2.75 cup All Purpose Flour
1.0 tsp Baking Powder
1.0 tsp Baking Soda
0.25 tsp Salt

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Preparazione (anteprima)

1
Combine first 6 ingredients (flour through nutmeg) in a medium or large bowl:
2
make a well in the center of mixture.

Combine buttermilk, chopped apricot, melted margarine, lemon rind, and egg. Add

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