Apricot-Orange Bread

INGREDIENTS:

• 6 ounces dried apricots, coarsely chopped

• 2 cups water

• 2 tablespoons margarine or butter

• 1 cup sugar

• 1 egg, slightly beaten

• 1 tablespoon finely grated orange peel

• 3 1/2 cups sifted all-purpose flour

• 1/2 cup nonfat dry milk powder

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 1/2 cup orange juice

• 1/2 cup chopped walnuts or pecans

PREPARATION:

1. Preheat oven to 350°. Lightly grease two 9x5x3-inch loaf pans.

2. Cook apricots in water in a covered saucepan for 10-15 minutes, until apricots are mushy. Drain and reserve 3/4 cup liquid; set fruit aside to cool.

3. In a mixing bowl with electric mixer, cream margarine, and sugar; beat in egg and orange peel just until blended. Into a separate bowl, sift flour, dry milk, baking powder, soda, and salt. Stir sifted mixture into to creamed mixture alternately with reserved apricot liquid and orange juice.

4. Stir chopped soaked apricots and pecans into the batter. Turn batter into prepared loaf pans.

5. Bake for 40 to 45 minutes or until bread springs back when lightly touched in center. Cool 5 minutes in pan. Remove from pan to rack to cool completely before slicing and serving.