Only one egg and very little margine are used in this bread that has low saturated fat, low cholesterol, and low sodium.
|Serving Size||1/2-inch slice|
|Total Fat||2 g|
|Saturated Fat||less than 1 g|
|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 |
- 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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