• Apricot-orange Bread

    Only one egg and very little margine are used in this bread that has low saturated fat, low cholesterol, and low sodium.

    Nutrition Facts

    Serving Size 1/2-inch slice
    Calories 97
    Total Fat 2 g
    Saturated Fat less than 1 g
    Cholesterol 6 mg
    Sodium 113 mg

    Ingredients and Preparation

    Ingredients Measures
    Dried apricots, cut into small pieces 1  package (6 ounces)
    Water 2 cups 
    Margarine 2 tablespoons 
    Sugar 1 cups 
    Egg, slightly beaten 1  
    Orange peel, freshly grated 1 tablespoon  
    All-purpose flour, sifted 3 ½ cups
    Nonfat dry milk powder ½ cup 
    Baking powder 2 teaspoons  
    Baking soda 1 teaspoon  
    Salt 1 teaspoon  
    Orange juice ½ cup 
    Chopped pecans ½ cup 
    Oil
    Directions
    1. Preheat oven to 350ºF. Lightly oil two 9x5-inch loaf pans.
    2. Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve ¾ cup liquid. Set apricots aside to cool.
    3. Cream together margarine and sugar. By hand, beat in egg and orange peel.
    4. Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
    5. Stir apricot pieces and pecans into batter.
    6. Turn batter into prepared pans.
    7. Bake for 40-45 minutes or until bread springs back when lightly touched in center.
    8. Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.
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