Recipe: Fruit'n Oat Loaf (using Splenda)

Fruit'n Oat Loaf
12 slices

1 cup (250mL) quick-cooking rolled oats
1/2 cup(125 mL) chopped dried apricots
1/2 cup (125 mL) raisins
1 1/3 cups (325 mL) skim milk
1 egg
1/4 cup (50 mL) margarine, melted
1 1/4 cups (300 mL) all purpose flour
1/2 cup (125mL) SPLENDA* Granular
1 tbsp (15mL) baking powder
2 tsp (10mL) cinnamon
1 tsp (5 mL) ginger
1/4 tsp (1mL) salt

Place rolled oats, apricots and raisins in bowl. Stir in milk. Let stand 5 minutes. Blend in egg and margarine.

Sitr together flour, SPLENDA*, baking powder, cinnamon, ginger and salt. Add oat mixture, stirring just until dry ingredients are moistened. Spread evenly in greased 8x4-inch (22x11 cm / 1.5L) loaf pan.

Bake at 350F (180C) for 45 to 50 minutes or until tester inserted in centre comes out clean. Cool in pan 10 minutes. Remove from pan and cool on rack.