Nutrition
Apricot-Orange Bread
This bread is low in all the right places— saturated fat, cholesterol, and sodium—without losing any taste and texture.
Ingredients
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1 package (6 oz) dried apricots, cut into small pieces
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2 cups water
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2 tbsp margarine
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1 cups sugar
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1 egg, slightly beaten
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1 tbsp orange peel, freshly grated
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3 1/2 cups all-purpose flour, sifted
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1/2 cup fat free dry milk powder
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2 tsp baking powder
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1 tsp baking soda
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1 tsp salt
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1/2 cup orange juice
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1/2 cup pecans, chopped
Directions
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Preheat oven to 350° F. Lightly oil two 9-by-5-inch loaf pans.
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Cook apricots in water in covered medium-size saucepan for 10 to 15 minutes or until tender but not mushy. Drain and reserve ¾ cup liquid. Set apricots aside to cool.
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Cream together margarine and sugar. By hand, beat in egg and orange peel.
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Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
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Stir apricot pieces and pecans into batter.
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Turn batter into prepared pans.
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Bake for 40 to 45 minutes or until bread springs back when lightly touched in center.
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Cool for 5 minutes in pans. Remove from pans and completely cool on wire rack before slicing.
Yield:Two loaves
Serving size:1/2-inch slice
Each serving provides:
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Calories: 100
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Total fat: 2 g
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Saturated fat: less than 1 g
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Cholesterol: 5 mg
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Sodium: 140 mg
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Total fiber: 1 g
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Protein: 2 g
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Carbohydrates: 19 g
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Potassium: 115 mg
Source: “NHLBI: Keep the Beat Heart Healthy Recipes”