Goodbye sugar... hello SPLENDA®: Fruity tea bread recipe

Name: Goodbye sugar... hello SPLENDA®: Fruity tea bread recipe
Ingredients: 200 g dried apricots, chopped; 2 pieces of stem ginger, rinsed and finely chopped; 50 g raisins; 300 ml orange juice; 1/2 tsp vegetable/sunflower oil; 225 g self-raising flour; 8 tbsp SPLENDA Granulated; 2 free-range egg, beaten

If you love baking but would like to cut down on sugar and calories, then SPLENDA® could be your perfect choice for mouth-watering delights...

Brought to you by Splenda®

SPLENDA®, the leading sugar alternative brand, has all the taste and sweetness of sugar without the calories. Unlike some other sugar alternatives and, importantly for baking enthusiasts, SPLENDA® is ideal for cooking and baking as it can be used with a wide range of temperatures and times in inspiring and delicious recipes.

SPLENDA® contains sucralose, which is made from sugar but is a calorie-free and carbohydrate-free sweetener that does not contain aspartame. The body does not recognise sucralose as a sugar and it does not affect blood glucose levels or insulin. This means that SPLENDA® is suitable for the whole family, including people with diabetes and those eating low-carb food as part of a healthy diet and lifestyle.

How to use SPLENDA® In its convenient granulated form, SPLENDA® is great for baking and can also be used spoon for spoon just like sugar, sprinkled over cereals, fruit and desserts or stirred into drinks. With SPLENDA®, reducing calories without sacrificing taste has never been sweeter! fruity tea bread splenda If you’d like to discover the great taste of SPLENDA®, check out www.splenda.co.uk for hundreds of delicious low-calorie recipes and inspiring ideas! Splenda SPLENDA® sugar alternative comes in granulated form which is perfect for cooking and baking and also in handy Sweet Minis tablets for sweetening tea, coffee and other drinks. SPLENDA® is available from leading supermarkets and stores including:

Content continues after advertisements

More products

Ingredients

200 g dried apricots, chopped
2 pieces of stem ginger, rinsed and finely chopped
50 g raisins
300 ml orange juice
1/2 tsp vegetable/sunflower oil
225 g self-raising flour
8 tbsp SPLENDA Granulated
2 free-range egg, beaten

Instructions

In a bowl, mix together the apricots, stem ginger, raisins and orange juice and leave to soak for 30 minutes.

Preheat the oven to 180°C/Gas Mark 4. Grease and line a 900g (2lb) loaf tin using the oil and non-stick parchment paper.

Sift the flour into a large bowl and stir in the SPLENDA® Granulated. Beat the eggs into the apricot mixture. Make a well in the middle of the flour, then add the apricot mix gradually, beating to make a batter.

Pour into the tin and bake for 45 minutes until golden and an inserted skewer comes out clean. Leave in the tin for 10 minutes before cooling on a wire rack. Serve in slices.