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Apricot Orange Bread Recipe

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Apricot Orange Bread Recipe

Prep Time: Cook Time:

Ingredients

  • Dried apricots, uncooked | 0.75 cup, halves
  • Drinking tap water | 2.00 cup 8 fl oz
  • Margarine, regular, 80% fat, stick, with salt | 2.00 tbsp
  • Granulated sugar | 1.00 cup
  • Egg, whole, raw | 1.00 small
  • Orange(s) | 1.00 fruit 2-5/8" dia
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 3.50 cup
  • Whole dry milk, with vitamin D | 0.50 cup
  • Low sodium baking powder | 2.00 tsp
  • Baking soda | 1.00 tsp
  • Salt | 1.00 tsp
  • Orange juice, raw | 0.50 cup
  • Pecans | 0.50 cup, chopped
Nutrition Facts (Per Serving)

Calories per serving: 434.32 mg

Fat per serving: 19.57 g

Saturated fat per serving: 6.66 g

Protein per serving: 8.30 g

Sodium per serving: 208.26 mg

Cholesterol per serving: 34.93 g

Instructions

  1. Cut apricots in small pieces; slightly beat the egg; take orange and grate the peel about 1 tbsp.
  2. Preheat oven to 350°F. Lightly oil two 9x5-inch loaf pans.
  3. 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.
  4. 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.
  5. 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.
  6. Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.

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