Apricot-orange Bread

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

Only one egg and very little margine are used in this bread that has low saturated fat, low cholesterol, and low sodium.

Nutrition Facts

Serving Size	1/2-inch slice
Calories	97
Total Fat	2 g
Saturated Fat	less than 1 g
Cholesterol	6 mg
Sodium	113 mg

Ingredients and Preparation

Ingredients	Measures
Dried apricots, cut into small pieces	1 package (6 ounces)
Water	2 cups
Margarine	2 tablespoons
Sugar	1 cups
Egg, slightly beaten	1
Orange peel, freshly grated	1 tablespoon
All-purpose flour, sifted	3 ½ cups
Nonfat dry milk powder	½ cup
Baking powder	2 teaspoons
Baking soda	1 teaspoon
Salt	1 teaspoon
Orange juice	½ cup
Chopped pecans	½ cup
Oil

Directions
Preheat oven to 350ºF. Lightly oil two 9x5-inch loaf pans.
Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve ¾ 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.

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