1/4 cup canola oil
6 tablespoons sugar
sugar substitute to equal 3 tablespoons
2 eggs, beaten
1 2/3 cups flour
1 2/3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
4 ounces chopped walnuts
grated peel from 1 lemon

GLAZE:

1/4 cup powdered sugar
juice of 1 lemon

cream together oil, sugar, and sugar substitute. add eggs. mix well.

sift together flour, baking powder, and salt. add flour mixture and milk alternately to creamed mixture.

stir in nuts and lemon peel.

spoon batter into a well-greased 2 pound coffee can and cover with well-greased aluminum foil.

place in slow cooker set on HIGH for 2-2 2/4 hours, or until done. remove bread from coffee can.

mix together powdered sugar and lemon juice. pour over loaf.

serve plain or with cream cheese.