Prep Time: 30 mins.
Cook Time: 45 mins.
(Total time will vary with appliance and setting.)
Level of Difficulty: Medium
1 (6 oz) package of dried apricots cut into small pieces
2 cups water
2 Tbsp margarine
1 cup sugar
1 egg, slightly beaten
1 Tbsp freshly grated orange peel
3 1/2 cups sifted all-purpose flour
1/2 cup nonfat dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup orange juice
1/2 cup chopped pecans
Preheat oven to 350 degrees. Lightly oil two 9x5-inch loaf pan.
Cook apricots in water in a covered medium-size saucepan for 10-14 mins. 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 mins. or until bread springs back when lightly touched in center.
Cool 5 mins. in pan. Remove from pan and completely cool on wire rack before slicing.
Only 1 egg and very little margarine are used in this low-saturated fat, low-cholesterol, low-sodium bread.
Yield: 2 loaves
Serving size: 1/2 inch slice
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 6 mg
Sodium: 113 mg
This recipe has been adapted from the National Heart Lung and Blood Institute.