Directions:
- Preheat oven to 350°F Lightly oil two 9x5-inch loaf pan (I always spray with Pam).
- Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy.
- Drain, but 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
| Amount Per 1 Serving | |||
| Calories | 1047.83 Kcal (4387 kJ) | ||
| Calories from fat | 524.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.32g | 90% | |
|---|---|---|---|
| Cholesterol | 83.07mg | 28% | |
| Sodium | 1869.43mg | 78% | |
| Potassium | 2008.17mg | 43% | |
| Total Carbs | 134.51g | 45% | |
| Sugars | 114.77g | 459% | |
| Dietary Fiber | 11.49g | 46% | |
| Protein | 13.84g | 28% | |
| Vitamin C | 35.4mg | 59% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.2mg | 29% | |
| Calcium | 427.5mg | 43% | |
| Amount Per 100 g | |||
| Calories | 169.94 Kcal (712 kJ) | ||
| Calories from fat | 85.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 90% | |
|---|---|---|---|
| Cholesterol | 13.47mg | 28% | |
| Sodium | 303.19mg | 78% | |
| Potassium | 325.7mg | 43% | |
| Total Carbs | 21.82g | 45% | |
| Sugars | 18.61g | 459% | |
| Dietary Fiber | 1.86g | 46% | |
| Protein | 2.24g | 28% | |
| Vitamin C | 5.7mg | 59% | |
| Iron | 0.8mg | 29% | |
| Calcium | 69.3mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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