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
  • 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.