MamasHealth.com Home Bread Recipes Applesauce muffin Apricot orange bread Banana muffin Banana nut bread Banana wheat muffins Blueberry muffins Bran muffins Cheesy garlic biscuits Chocolate banana Chocolate lover muffins Cinnamon apple muffins Cornbread Corny corn muffins Homestyle biscuits Ironman muffins Lemon poppyseed muffins Pumpkin bread Quick tea loaf Skillet cornbread Spoonbread Links   Email Mama Whole Wheat Bread vs. Wheat Bread Whole Wheat Bread vs. White Bread Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Cooking tips Mama's kitchen dilemmas Inexpensive Ovens Sign up for the MamasHealth Newsletter	Apricot-Orange Bread Only 1 egg and very little margarine are used in this low-saturated-fat, low-cholesterol, low-sodium bread. Ingredients: 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 Directions: 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. Yield: 2 loaves--Serving Size: 1/2-inch slice Nutrition at a glance Each Serving Provides: amount per serving Calories 97 Total Fat 2 g Saturated Fat less than 1 g Cholesterol 6 mg Sodium 113 mg Source: NHLBI. Stay Young at Heart - Cooking the Heart-Healthy Way This bread is great with our apricot jam.	Save money in the kitchen Win Princess House Crystal
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