Ingredients for Apricot Orange Bread
- 1 cup dried apricots, chopped
- 1/2 cup water (for cooking apricots)
- 1/2 cup (1 stick) margarine, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 1/4 cup nonfat dry milk powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup orange juice
- 1/2 cup chopped pecans, optional
- 3/4 cup reserved apricot cooking liquid
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How to Make 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 1/2 cup water. Cover and simmer for 10-15 minutes, or until apricots are tender but not mushy.
- Drain apricots, reserving 3/4 cup of the cooking liquid.
- Set apricots aside to cool slightly.
- In a large bowl, cream together 1/2 cup (1 stick) margarine and 1 cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 tablespoon orange zest.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1/4 cup nonfat dry milk powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the reserved apricot liquid and 1/4 cup orange juice, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cooled apricots and 1/2 cup chopped pecans (optional).
- Divide 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 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