Bread: Apricot orange bread
Only 1 egg and very little margine are used in this low-saturated-fat, low-cholesterol low-sodium bread.
1 (6 oz) package of dried apricots cut into small pieces
2 C water
2 Tbsp 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
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.
Yield: 2 loaves--Serving Size: 1/2-inch slice
Each serving provides:
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 6 mg
Sodium: 113 mg
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