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 |
- Directions
- Preheat oven to 350ºF. Lightly oil two 9x5-inch loaf pans.
- 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.
- Cream together margarine and sugar. By hand, beat in egg and orange peel.
- Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
- Stir apricot pieces and pecans into batter.
- Turn batter into prepared pans.
- Bake for 40-45 minutes or until bread springs back when lightly touched in center.
- Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.
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