How to make it

  • Preheat oven at 350 F.
  • Combine first 6 ingredients in a medium bowl; make a well in the center of mixture. Combine buttermilk, chopped apricot, melted margarine, lemon rind, and egg. Add to dry ingredients, stirring just until dry ingredients are moistened.
  • Spoon batter into a 8 ½ inch x 4 inch loaf-pan coated with cooking spray. Bake at 350 F. for 45 minutes or until a tooth pick inserted in the center comes out clean. Let cool on wire rack for 10 minutes. Remove from pan. Drizzle with the Sugar-Free Lemon Glaze.
  • Sugar-Free Lemon Glaze:
  • Ingredients:
  • 18 packets Equal or equivalent
  • 1 Tbs. Lemon Juice
  • Combine all the ingredient. Stir with a whisk or blend. Drizzle glaze over the bread and serve.
  • Note: This is a Diabetic Bread.

Reviews & Comments 6

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  • Going4Low 8 years ago
    The four alone has 90g of carbs per cup (a diabetic's enemy). If I'm correct, getting 16 slices out of an 8 inch pan means each slice is VERY thin so you know folks are gonna eat (at least) 2 slices. This equals to a lil' over 30g carbs per serving!! Too much for a diabetic who wants to stay off a ton of meds and insulin!! Why not substitute the flour w/almond flour or some other low carb alternative? The recipe sounds delish but Not "Diabetic Bread" it's not.
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    " It was excellent "
    peetabear ate it and said...
    this looks great...five forks
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    " It was excellent "
    pleclare ate it and said...
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    " It was excellent "
    momo_55grandma ate it and said...
    wow! Ed fantastic luv your Bread Glaze is awsomeluv lemon thanks bunches high5
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    " It was excellent "
    midgelet ate it and said...
    very lovely indeed!
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  • toml 8 years ago
    5 forks sounds great
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