Apricot-Orange Bread

• 1 package (6 oz) dried apricots, cut into small pieces

• 2 C water

• 2 Tbsp margarine

• 1 C sugar

• 1 egg, slightly beaten

• 1 Tbsp freshly grated orange peel

• 3½ C sifted all-purpose flour

• ½ C nonfat dry milk powder

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• ½ C orange juice

• ½ C chopped pecans

Directions

• 1

  Preheat oven to 350 °F. Lightly oil two 9×5-inch loaf pans.

• 2

  Cook apricots in water in a covered medium-sized saucepan for 10 to 15 minutes, or until tender but not mushy. Drain; reserve ¾ cup of the liquid. Set apricots aside to cool.

• 3

  Cream together the margarine and sugar. By hand, beat in the egg and orange peel.

• 4

  In a separate bowl, sift together the flour, dry milk powder, baking powder, baking soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.

• 5

  Stir apricot pieces and pecans into batter.

• 6

  Turn batter into prepared pans.

• 7

  Bake for 40 to 45 minutes, or until bread springs back when lightly touched in center.

• 8

  Cool each loaf for 5 minutes in the pan. Remove from pan and completely cool on wire rack before slicing.