Prep 15 mins
Cook 45 mins
Easy, tasty bread that always reminds me of fall for some reason. Not too sweet either, but perfect for breakfast.
- 6 ounces dried apricots, cut into small pieces
- 2 cups water
- 2 tablespoons margarine or 2 tablespoons butter
- 1 cup sugar
- 1 egg, slightly beaten
- 1 tablespoon freshly grated orange rind
- 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
- Preheat oven to 350°F Lightly oil two 9x5-inch loaf pan (I always spray with Pam).
- Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy.
- Drain, but 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.
I received this recipe from SparkPeople.com . They suggest using whole grain flour to up the fiber in the recipe.