|
Only 1 egg and very little margarine
are used in this low-saturated-fat, low-cholesterol low-sodium bread.
| 1
|
(6 oz) package of dried apricots
cut into small pieces |
| 2
C |
water |
| 2
Tbsp |
margarine |
| 1
C |
sugar |
| 1
|
egg, slightly beaten |
| 1
Tbsp |
freshly grated orange peel |
| 3-1/2
C |
sifted all-purpose flour |
| 1/2
C |
nonfat dry milk powder |
| 2
tsp |
baking powder |
| 1
tsp |
baking soda |
| 1
tsp |
salt |
| 1/2
C |
orange juice |
| 1/2
C |
chopped pecans |
- Preheat oven to 350º 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
Each serving provides:
Calories: 97
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 6 mg
Sodium: 113 mg
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