Apricot-orange BreadEn Español (Spanish Version)
Only one egg and very little margine are used in this bread that has low saturated fat, low cholesterol, and low sodium.
Serving Size1/2-inch sliceCalories
2 gSaturated Fatless than 1 gCholesterol
113 mgIngredientsMeasuresDried apricots, cut into small pieces1 package (6 ounces)Water2 cups Margarine2 tablespoons Sugar1 cups Egg, slightly beaten1 Orange peel, freshly grated1 tablespoon All-purpose flour, sifted3 ½ cupsNonfat dry milk powder½ cup Baking powder2 teaspoons Baking soda1 teaspoon Salt1 teaspoon Orange juice½ cup Chopped pecans½ cup OilDirectionsPreheat 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.