Apricot-Orange Bread

Ingredients

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

• 2 cups water
• 2 tablespoons margarine
• 1 cup sugar
• 1 egg, slightly beaten
• 2 tablespoons freshly grated orange peel
• 3 1/2 cups 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. 1

   Preheat oven to 350º F. Lightly oil two 9x5-inch loaf pan.

2. 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. 3

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

4. 4

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

5. 5

   Stir apricot pieces and pecans into batter.

6. 6

   Turn batter into prepared pans.

7. 7

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

8. 8

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