APRICOT-ORANGE BREAD
Only 1 egg and very little margine are used in this low-saturated-fat, low-cholesterol low-sodium bread.
| 1 | (6 oz) package of dried apricots cut into small pieces |
| 2 C | water |
| 2 Tbsp | margarine |
| 1 C | sugar |
| 1 | egg, slightly beaten |
| 1 Tbsp | freshly grated orange peel |
| 3-1/2 C | sifted all-purpose flour |
| 1/2 C | nonfat dry milk powder |
| 2 tsp | baking powder |
| 1 tsp | baking soda |
| 1 tsp | salt |
| 1/2 C | orange juice |
| 1/2 C | chopped pecans |
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Preheat oven to 350º F. Lightly oil two 9x5-inch loaf pan.
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Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy.
Drain; reserve 3/4 cup liquid. Set apricots aside to cool.
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Cream together margarine and sugar. By hand, beat in egg and orange peel.
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Sift together flour, dry milk, baking powder, soda, and salt.
Add to creamed mixture alternately with reserved apricot liquid and orange juice.
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Stir apricot pieces and pecans into batter.
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Turn batter into prepared pans.
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Bake for 40-45 minutes or until bread springs back when lightly touched in center.
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Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.
Yield: 2 loaves--Serving Size: 1/2-inch slice
Each serving provides:
Calories: 97
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 6 mg
Sodium: 113 mg