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Only 1 egg and very little margarine are used in this low-saturated-fat, low-cholesterol, low-sodium bread.
- 1 package (6 oz) dried apricots cut into small piece
- 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
Yield: 2 loaves--Serving Size: 1/2-inch slice
- Preheat oven to 350 degrees 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.
|Nutrition at a glance
Each Serving Provides:
|amount per serving
||less than 1 g
Source: NHLBI. Stay Young at Heart - Cooking the Heart-Healthy Way
This bread is great with our apricot jam.