Apricot Orange Bread
Low Calorie Recipe
Apricot Orange Bread is made using dried apricots, which are cooked in water to soften then stirred into a batter which includes orange juice and pecans.
1 6-oz package dried apricots, diced
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 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 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.
Yield: 2 loaves
Serving Size: 1/2-inch slice
Calories: 97; Fat: 2g; Saturated Fat: Less than 1g; Cholesterol: 1mg; Sodium: 113mg