Healthful Recipes
	Orange Juice

	Apricot-Orange Bread

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

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