Name: Apricot-Orange Bread
Prep time: 15 min
Cook time: 1 h
Yield: 16
Ingredients: 1 package (6 oz) dried apricots, cut into small pieces; 2 cups water; 2 tablespoons margarine; 1 cup sugar; 1 egg, slightly beaten; 1 tablespoon freshly grated orange peel; 3 1/2 cups sifted all-purpose flour; 1/2 cup nonfat dry milk powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup orange juice; 1/2 cup chopped pecans

Apricot-Orange Bread

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Apricot-Orange Bread

Cuisine

American

Prep Time

15 minutes

Cook Time

1 hour

Servings

Ingredients

1 package (6 oz) dried apricots, cut into small pieces
2 cups water
2 tablespoons margarine
1 cup sugar
1 egg, slightly beaten
1 tablespoon freshly grated orange peel
3 1/2 cups sifted all-purpose flour
1/2 cup nonfat dry milk powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup orange juice
1/2 cup chopped pecans

Instructions

Preheat oven to 350 °F. Lightly oil two 9×5-inch loaf pans.
Cook apricots in water in a covered medium-sized saucepan for 10 to 15 minutes, or until tender but not mushy. Drain; reserve ¾ cup of the liquid. Set apricots aside to cool.
Cream together the margarine and sugar. By hand, beat in the egg and orange peel.
In a separate bowl, sift together the flour, dry milk powder, baking powder, baking 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 to 45 minutes, or until bread springs back when lightly touched in center.
Cool each loaf for 5 minutes in the pan. Remove from pan and completely cool on wire rack before slicing.

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Posted in Breakfast, Recipes, Snacks