Apricot Orange Bread

Apricot Orange Bread

An easy-to-prepare treat, bursting with apricot and orange flavor.

CAL/SERV :

97

PREP TIME :

15 MINS

YIELDS :

16 SERVINGS

COOK TIME:

1 HOUR

INGREDIENTS
  • 1 package (6 oz) 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
  • 3½ C sifted all-purpose flour
  • ½ C nonfat dry milk powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ C orange juice
  • ½ C chopped pecans

INSTRUCTIONS
  1. Preheat oven to 350 °F. Lightly oil two 9×5-inch loaf pans.
  2. Cook apricots in water in a covered medium sized saucepan for 10 to 15 minutes, or until tender but not mushy. Drain; reserve ¾ cup of the liquid. Set apricots aside to cool.
  3. Cream together the margarine and sugar. By hand, beat in the egg and orange peel.
  4. In a separate bowl, sift together the flour, dry milk powder, baking powder, baking soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
  5. Stir apricot pieces and pecans into batter.
  6. Turn batter into prepared pans.
  7. Bake for 40 to 45 minutes, or until bread springs back when lightly touched in center.
  8. Cool each loaf for 5 minutes in the pan. Remove from pan and completely cool on wire rack before slicing.

Nutrition (per serving):

Calories 97, Total fat 2 g, Saturated fat 1 g, Cholesterol 6 mg, Sodium 113 mg.

*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute