Title: Apricot Nut Bread
Categories: Bread
Yield: 16 Servings
| 2 1/2 | c | Flour |
| 1 | c | Sugar |
| 1 1/2 | tb | Baking powder |
| 1/2 | ts | Lite salt or less or none |
| 3 | tb | Oil |
| 1/2 | c | Skim milk |
| 2 | | Egg whites |
| 1/4 | c | Orange juice |
| 4 | ts | Grated orange peel |
| 1/4 | c | Pecans,chopped |
| 10 | | Halves dried apricots** |
**Chop the halves of large dried apricots(no preserv.) Preheat oven to 350
degrees. Lightly oil and flour 9-by-5-inch loaf pan. Measure all
ingredients into large mixer bowl; beat on medium speed 1/2 minute,
scraping bottom and sides of bowl constantly. Pour into pan. Bake 35
minutes to 45 minutes or until a wooden pick inserted in center comes out
clean. Remove from pan after 5 minutes; cool thoroughly before slicing.
Makes 1 loaf(16 slices)
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1/2" slice calories 162,protein 2.8gm,carb.28.4gm,total fat 4.1gm,CSI Units
0.6,dietary fiber 0.8gm,sodium 135mg,potassium 90mg,calcium 79mg,iron 0.7mg
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"The New American Diet" by Sonja L. Connor,M.S.,R.D. and William E.
Connor,M.D.