Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
15 minutes |
1 hour |
16 servings |
½-inch slice |
1 package (6 oz) dried apricots, cut into small pieces
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2 C water
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2 Tbsp margarine
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1 C sugar
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1 egg, slightly beaten
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1 Tbsp freshly grated orange peel
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3½ C sifted all-purpose flour
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½ C nonfat 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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½ C orange juice
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½ C chopped pecans
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Directions
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1
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Preheat oven to 350 °F. Lightly oil two 9×5-inch loaf pans.
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-
2
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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.
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3
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Cream together the margarine and sugar. By hand, beat in the egg and orange peel.
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4
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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.
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5
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Stir apricot pieces and pecans into batter.
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6
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Turn batter into prepared pans.
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7
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Bake for 40 to 45 minutes, or until bread springs back when lightly touched in center.
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8
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Cool each loaf for 5 minutes in the pan. Remove from pan and completely cool on wire rack before slicing.
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