Apricot-Orange Bread

Recipe by moonpoodle
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READY IN: 55mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (6 ounce) package dried apricots, cut into small pieces
  • 2
    cups water
  • 2
    tablespoons margarine
  • 1
    cup sugar
  • 1
    egg, slightly beaten
  • 2
    tablespoons freshly grated orange peel
  • 3 12
    cups flour
  • 12
    cup nonfat dry milk powder
  • 2
    teaspoons baking powder
  • 1
    teaspoon baking soda
  • 1
    teaspoon salt
  • 12
    cup orange juice
  • 12
    cup chopped pecans
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DIRECTIONS

  • Preheat oven to 350º F. Lightly oil two 9x5-inch loaf pan.
  • Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; 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.
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