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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:
Calories: 97
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 6 mg
Sodium: 113 mg Poll();
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