Only one egg and very little margine are used in this bread that has low saturated fat, low cholesterol, and low sodium.

Nutrition Facts

Serving Size1/2-inch slice
Total Fat2 g
Saturated Fatless than 1 g
Cholesterol6 mg
Sodium113 mg

Ingredients and Preparation

Dried apricots, cut into small pieces1  package (6 ounces)
Water2 cups 
Margarine2 tablespoons 
Sugar1 cups 
Egg, slightly beaten1  
Orange peel, freshly grated1 tablespoon  
All-purpose flour, sifted3 ½ cups
Nonfat dry milk powder½ cup 
Baking powder2 teaspoons  
Baking soda1 teaspoon  
Salt1 teaspoon  
Orange juice½ cup 
Chopped pecans½ cup 
  1. Directions
  2. Preheat oven to 350ºF. 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 ¾ cup liquid. Set apricots aside to cool.
  4. Cream together margarine and sugar. By hand, beat in egg and orange peel.
  5. Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
  6. Stir apricot pieces and pecans into batter.
  7. Turn batter into prepared pans.
  8. Bake for 40-45 minutes or until bread springs back when lightly touched in center.
  9. Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.