Apricot-Orange Bread
Nutritional Info
- Amount Per Serving
- Calories: 100.0
- Total Fat: 4.4 g
- Cholesterol: 7.9 mg
- Sodium: 28.3 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.4 g
- Protein: 1.9 g
View full nutritional breakdown of Apricot-Orange Bread calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
Only 1 egg and very little margarine are used in this low-saturated-fat, low-cholesterol low-sodium bread. Only 1 egg and very little margarine are used in this low-saturated-fat, low-cholesterol low-sodium bread.Ingredients
- 1 (6 oz.) package of dried apricots cut into small pieces
- 2 cups water
- 2 tablespoons margarine
- 1 cup sugar
- 1 egg, slightly beaten
- 1 tablespoon freshly grated orange peel
- 3 1/2 cups sifted whole grain flour
- 1/2 cup nonfat dry milk powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup orange juice
- 1/2 cup chopped pecans
Directions
1. Preheat oven to 350º F. Lightly oil two 9x5-inch loaf pan.
2. 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.
3. Cream together margarine and sugar. By hand, beat in egg and orange peel.
4. 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.
6. Turn batter into prepared pans.
7. Bake for 40-45 minutes or until bread springs back when lightly touched in center.
8. Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.
Yield: 2 loaves--Serving Size: 1/2-inch slice
2. 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.
3. Cream together margarine and sugar. By hand, beat in egg and orange peel.
4. 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.
6. Turn batter into prepared pans.
7. Bake for 40-45 minutes or until bread springs back when lightly touched in center.
8. Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.
Yield: 2 loaves--Serving Size: 1/2-inch slice
Member Ratings For This Recipe
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DYL5NAT11
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SCENTSPAT
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PAMELARAY
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CINDY603
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GUSER_LULU
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GARDENINGGRAMMA
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ANNIEMARIE6
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RICKIANN
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MINDBODYSOUL1
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GARDENYGIRL
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PAWLA656
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AMANDATARAE99
It's not one half of a slice - it is 1/2" slice...so slice the loaf at half inch intervals and you can eat a whole slice for 100 cals :-) Sounds wonderful - I am definitely going to try with some subs as mentioned above. Love the muffin idea!(I'll probably weigh the muffins and slices to check cals) - 5/1/09
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GGKIDS7
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LLBRCFAN
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MOB8/2009
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BEINGCAUSE
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FALGRINE
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ONMYWAYTOGOAL
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CLASSYCHASSIS
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LADYBLUE125
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SEBSPARK
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MARSHAEST
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STARCHILD31299
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CHANTELMARIE
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SCRAPBOOKER21
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TRISH_B
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CD1397994
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CUDDLESUK
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JANTHEBLONDE
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1CRAZYDOG
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SRIVERS1
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ALDZIEDZ
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EMMKAYC
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HEALTHYDESIRE
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SKINNYSOON13
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DIABETICWIFE
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POISONS
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MARSHA48
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OBAMAGIRL1
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BARB7983
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FEELINGVITAL2
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GABIRUSZCZAK
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LEGGYVIXEN
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BGAILSEWS
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AMELITA2
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BAILEYS7OF9
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SERENITYSEL
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CASEYLAMB
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MERCIEJ3
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ZENIOBA1
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1LYNNE2
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TRICOTINE
I am into a bread-baking-phase right now so I am going to try this recipe. Just reading it, it makes me think to the traditional Italian Panettone minus spices and multiple fruits. Very promissing! :-)
I will substitute Butter or Olive Oil to Margarine (hydrogenated fat) though. Thanks 4 sharing - 10/20/08
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PATTYANN101
This recipe looks good but I think the nutritional information is very wrong. none of the ingred. would have fat and more importantly...NO WAY the carb content is 51.6 grams! My calculations say approx. 12-15 grams of carb for this recipe. Carb info is very important for diabetics especially. - 7/16/08
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BRITEYZ721
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LOUISEG4
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MROBERTS28
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ROLLERSKATE
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DMSGLASS
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GREATFAMILY
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MAGIK0731
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MSWENDI42
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LITTLEREDENGINE
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MOMCADY1945
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LORRAINEBENNETT
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WOWEETOO
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TABBYSMOM