Apricot Bread

Kitchen Tested
  • Yield 16 servings

A low-fat quick bread that's as good as cake.


1 cup diced dried apricots
1 large egg
1 cup sugar
2 tablespoons (1/4 stick) light stick margarine, melted
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 cup orange juice


  1. Preheat the oven to 350F. Coat a 9 x 5 x 3-inch loaf pan with nonstick cooking spray and dust with flour.
  2. Pour boiling water over the apricots to cover and let stand 5 minutes. Drain.
  3. Meanwhile, in a mixing bowl, beat the egg, then stir in the sugar. Add the melted margarine.
  4. In a separate bowl, combine the flour, baking powder, and baking soda. Add alternately with the orange juice to the sugar mixture. Stir in the apricots.
  5. Pour the batter into the prepared loaf pan and bake for 1 hour.



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