Only one egg and very little margine are used in this bread that has low saturated fat, low cholesterol, and low sodium.
Serving Size 1/2-inch slice
Total Fat 2 g
Saturated Fat less than 1 g
Cholesterol 6 mg
Sodium 113 mg
Ingredients and Preparation
Dried apricots, cut into small pieces 1 package (6 ounces)
Water 2 cups
Margarine 2 tablespoons
Sugar 1 cups
Egg, slightly beaten 1
Orange peel, freshly grated 1 tablespoon
All-purpose flour, sifted 3 ½ cups
Nonfat dry milk powder ½ cup
Baking powder 2 teaspoons
Baking soda 1 teaspoon
Salt 1 teaspoon
Orange juice ½ cup
Chopped pecans ½ cup
- Preheat oven to 350ºF. Lightly oil two 9x5-inch loaf pans.
- Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve ¾ 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.