Apricot Orange Bread uses only 1 egg and very little margarine to create a low fat, low cholesterol and low sodium bread.
1 6-ounce package dried apricots cut into small pieces
2 cups water
2 tablespoons butter
1 cup sugar
1 egg, slightly beaten
1 tablespoon freshly grated orange peel
3-1/2 cups sifted all-purpose flour
1/2 cup nonfat dry milk powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup orange juice
1/2 cup chopped pecans
Preheat oven to 350 degrees. Lightly oil two 9 x 5-inch loaf pans.
Cook apricots in water in a covered medium-size saucepan for 10 to 15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.
Cream together butter 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 to 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.
Recipe makes 2 loaves.
Serving size: 1/2-inch slice
Calories: 97; Total Fat: 2g; Cholesterol: 6mg; Sodium: 113mg
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