APRICOT-ORANGE BREAD
I was looking for some relatively healthy baking recipes, and someone pointed me in the direction of this one. It is low in saturated fat and cholesterol.
Provided by moonpoodle
Categories Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350º F. Lightly oil two 9x5-inch loaf pan.
- Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.
- Cream together margarine and sugar. By hand, beat in egg and orange peel.
- Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
- Stir apricot pieces and pecans into batter.
- Turn batter into prepared pans.
- Bake for 40-45 minutes or until bread springs back when lightly touched in center.
- Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.
Nutrition Facts : Calories 1870.5, Fat 36.4, SaturatedFat 5, Cholesterol 111.8, Sodium 2502.4, Carbohydrate 351.8, Fiber 15.8, Sugar 170.5, Protein 42.8
APRICOT ORANGE CRANBERRY BREADS
Steps:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time. Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
APRICOT, ORANGE, CRANBERRY BREAD
Steps:
- Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
- Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
- Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
- Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.
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ORANGE APRICOT LOAF RECIPE | RECIPES.NET
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- Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan. In a small bowl, combine sultanas, apricots, orange rind, and orange juice. Let stand for 10 minutes.
- In a large bowl, cream butter and sugar together. Beat in egg. Stir in fruit. Stir in flour alternately with milk. Pour batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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