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Apricot Bread
Apricot Bread
Submitted By The Sensible Cook
AVERAGE RATING: 4 votes / 4 Stars
2 cups water
2 Tbsp butter
1 cup granulated sugar replacement
2 egg whites
1 Tbsp freshly grated orange peel (or 1 tsp dried orange peel)
3 ½ cups flour
½ cup nonfat dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup orange juice
Preheat oven to 350°. Spray two loaf pans with cooking spray.
Cook apricots in water in a covered saucepan for 10-15 minutes or until tender. Drain; reserve ¾ cup liquid. Set apricots aside to cool.
Cream together butter and sugar. Stir in egg, orange peel, dry milk, baking powder, soda, and salt. Gradually add flour, mixing alternately with adding reserved apricot liquid and orange juice. Stir apricot pieces into batter. Pour batter into prepared pans. Bake for 40-45 minutes or until lightly browned.
Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing. Store tightly wrapped.
Makes 2 loaves (8 slices each), each slice has 166 calories, 2g fat, 33g carbohydrate, 5g protein, 2g fiber
AVERAGE RATING: 4 votes / 4 Stars
2 cups water
2 Tbsp butter
1 cup granulated sugar replacement
2 egg whites
1 Tbsp freshly grated orange peel (or 1 tsp dried orange peel)
3 ½ cups flour
½ cup nonfat dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup orange juice
Preheat oven to 350°. Spray two loaf pans with cooking spray.
Cook apricots in water in a covered saucepan for 10-15 minutes or until tender. Drain; reserve ¾ cup liquid. Set apricots aside to cool.
Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing. Store tightly wrapped.
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