Only one egg, and very little margarine, are used in this low-saturated fat, low-cholesterol, low-sodium bread.
1 6-oz. package dried apricots, cut into small pieces
2 T. margarine
1 C. sugar
1 egg, slightly beaten
1 T. freshly grated orange peel
3 1/2 C. sifted all-purpose flour
1/2 C. nonfat dry milk powder
2 t. baking powder
1 t. baking soda
1 t. salt
2 C. water
1/2 C. orange juice
1/2 C. chopped pecans
- Preheat oven to 350° F. Lightly oil two 9x5-inch loaf pans.
- Cook apricots in water in overed, medium-size saucepan for 10 to 15 minutes or until tender but not mushy.
- Drain; reserve 3/4 C. 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, 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 to 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 ANALYSIS PER SERVING: Calories, 97; Total fat, 2 grams; Saturated fat, less than 1 gram; Cholesterol, 6 milligrams; Sodium, 113 milligrams
