Apricot-nut bread 2

Yield: 16 servings

Measure Ingredient
2½ cup All-purpose flour
1 cup Chopped dried apricots
⅔ cup Sugar
½ cup Chopped walnuts
1 tablespoon Baking powder
1 teaspoon Salt
4 teaspoons Grated orange peel
1 cup Orange juice
½ cup 1% low-fat milk
3 tablespoons Unsweetened applesauce
2 \N Egg whites, lightly beaten
\N \N Vegetable cooking spray

Combine the flour, apricots, sugar, walnuts, baking powder, salt and orange peel in a large bowl. Combine the orange juice, milk, applesauce and egg whites in another bowl and stir well. Add the liquid mixture to the dry ingredients, stirring just until moistened.

Coat a 9 x 5-inch loaf pan with cooking spray. Pour in the batter.

Bake at 350F for 1 hour or until a wooden pick inserted into the center comes out clean. Remove from the pan and cool on a wire rack.

NOTE: "By substituting applesauce for oil and cutting back on sugar, I lowered the fat and calories in this favorite bread recipe. For a different twist ust dates, raisins. and/or prunes with the apricots." Makes 16 servings. Calories 140 (17% from Fat); Protein 3.7 g; Fat 2⅗ g (Sat ⅕ g, Mono ⅗ g, Poly 1⅗ g); Carbohydrate 26.3 g; Fiber 1 g; Cholesterol 0.0 mg; Iron 1⅒ mg; Sodium 158 mg; Calcium 52 mg.

[Dyan McCammon, Aurora, Colorado] [Starch Search; Cooking Light; January/February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-22-95

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