Ingredients:
1 (6 oz) package
of dried apricots cut into small pieces
2 C water
2 Tbs 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
Instructions:
Preheat oven
to 350º F. Lightly oil two 9x5-inch loaf pan.
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.
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.
Servings:
2 loaves
Nutrition
Facts:
Amount Per
Serving: Calories 97
Fat 2 g, Cholesterol
6 mg,
Sodium 113
mg,
Courtesy Of: http://www.nhlbi.nih.gov
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