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|
|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|
|1/2 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