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 |
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| 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 - 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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