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
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.