Apricot nut bread

Apricot nut bread

Ingredients/Components

• sugar - 3/4 c
• salt - 1/2 tsp
• baking powder - 3 tsp
• baking soda - 1/2 tsp
• egg - 1 item
• sifted flour - 2 c
• grated orange peel - 2 tsp
• orange juice - 1 c
• whole bran cereal - 1 c
• low-fat milk - 1/2 c
• light margarine - 1/4 c
• slivered blanched almonds - 1/2 c
• dried apricot halves - 1 c

How to make apricot nut bread:

Dice apricots into 1/4-inch pieces. Place apricots and orange juice in small saucepan over low heat and bring to a boil; continue cooking 5 minutes. Remove from heat and cool.

Sift together flour, baking powder, baking soda and salt. In a large bowl, cream margarine and sugar. Add egg and milk; mix until blended. Stir bran, almonds, orange peel and apricot mixture into creamed mixture; mix well. Add sifted dry ingredients to batter; blend until dry ingredients are moistened. Bake in a greased and floured mini Bundt pan at 325° for 45 to 55 minutes or until bread tests done. Cool in pan on wire rack for 5 to 10 minutes. Turn out and cool completely. When cool, wrap bread tightly in transparent plastic wrap or aluminum foil. Store overnight before slicing.

Recipe categories: Breads, Breakfast, Quick breads.