Total Time
1hr
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Lightly oil two 9x5-inch loaf pan (I always spray with Pam).
  2. Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy.
  3. Drain, but reserve 3/4 cup liquid.
  4. Set apricots aside to cool.
  5. Cream together margarine and sugar.
  6. By hand, beat in egg and orange peel.
  7. Sift together flour, dry milk, baking powder, soda, and salt.
  8. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
  9. Stir apricot pieces and pecans into batter.
  10. Turn batter into prepared pans.
  11. Bake for 40-45 minutes or until bread springs back when lightly touched in center.
  12. Cool 5 minutes in pan.
  13. Remove from pan and completely cool on wire rack before slicing.

Reviews

(1)
Most Helpful

I received this recipe from SparkPeople.com . They suggest using whole grain flour to up the fiber in the recipe.

BurtonFanatic June 17, 2007

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