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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:

  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.

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