Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
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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
Ingredients
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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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