Apricot-nut bread 2
16 servings
Ingredients
| Quantity | 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 | Egg whites, lightly beaten | |
| Vegetable cooking spray | ||
Directions
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