Recipe For Health

Apricot-Orange Bread

Only one egg is used in this tasty, lowfat bread that makes for an excellent holiday treat.

6 oz. dried apricots, chopped
2 tbsp. margarine
1 cup sugar
1 egg
1 tbsp. freshly grated orange peel
3½ cups flour
½ cup nonfat powdered milk
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ cup orange juice
½ cup chopped pecans

1. Preheat oven to 350 degrees. Lightly oil two 9-by-5-inch loaf pans.



2. Cook apricots in 2 cups of water in a covered medium saucepan for 10 to 15 minutes. Drain and set aside; reserve ¾ cup liquid.



3. Cream together margarine and sugar. Beat in egg and orange peel.



4. Sift together flour, dry milk, baking powder, baking soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.



5. Stir apricots and pecans into batter; turn into prepared pans.



6. Bake for 40 to 45 minutes.

Yield: 2 loaves
Serving Size: ½-inch slice
Each serving provides 97 calories,
2 g total fat, less than 1 g saturated
fat, 6 mg cholesterol, 113 mg sodium.