Zutaten für Apricot Orange Bread
- 1 cup dried apricots
- 1 cup water
- ½ cup (1 stick) margarine
- 1 cup granulated sugar
- 1 large egg
- zest of 1 orange
- 2 ½ cups all-purpose flour
- 2 tablespoons nonfat dry milk powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup orange juice
- ½ cup chopped pecans
- ¾ cup reserved apricot liquid
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Zubereitung von Apricot Orange Bread
- Preheat oven to 350°F (175°C). Lightly grease two 9x5-inch loaf pans.
- In a medium saucepan, combine 1 cup dried apricots and 1 cup water. Cover and simmer for 10-15 minutes, or until apricots are tender but not mushy.
- Drain apricots, reserving ¾ cup of the cooking liquid. Set apricots aside to cool slightly.
- In a large bowl, cream together ½ cup (1 stick) margarine and 1 cup granulated sugar until light and fluffy.
- Beat in 1 large egg and the zest of 1 orange.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 tablespoons nonfat dry milk powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the reserved apricot liquid and ¼ cup orange juice, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cooled apricots and ½ cup chopped pecans.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy!
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
682g
Fat
24g
Carbs
117g
