Link to

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
Corny corn muffins
Homestyle biscuits
Ironman muffins
Lemon poppyseed muffins
Pumpkin bread
Quick tea loaf
Skillet cornbread


Promote your product

Tips for healthy holiday meals

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
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

Apricot-Orange Bread

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


  1. Preheat oven to 350 degrees F.
  2. Lightly oil two 9x5-inch loaf pan.
  3. Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy.
  4. Drain; reserve 3/4 cup liquid.
  5. Set apricots aside to cool.
  6. Cream together margarine and sugar.
  7. By hand, beat in egg and orange peel.
  8. Sift together flour, dry milk, baking powder, soda, and salt.
  9. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
  10. Stir apricot pieces and pecans into batter.
  11. Turn batter into prepared pans.
  12. Bake for 40-45 minutes or until bread springs back when lightly touched in center.
  13. Cool 5 minutes in pan.
  14. 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.

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved