The flavor of this apricot-pecan bread is best enjoyed warm.
Serves: 16 1 slice servings
- 1 cup chopped dried apricots
- 1 teaspoon baking soda
- 3/4 cup boiling water
- 2 cups whole wheat pastry flour
- 1/2 cup sugar
- 1/4 cup instant nonfat dry milk powder
- 1 teaspoon baking powder
- 1/2 cup applesauce
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2/3 cup chopped toasted pecans
- Place the apricots in a medium-sized bowl. Stir the baking soda into the boiling water; then pour the water over the apricots. Set aside to cool to room temperature.
- Place the flour, sugar, milk powder, and baking powder in a large bowl, and stir to mix well. Add the applesauce, oil, vanilla extract, and undrained cooled apricots, and stir just until the dry ingredients are moistened. Fold in the pecans.
- Coat an 8-x-4-inch loaf pan with nonstick cooking spray. Spread the mixture evenly in the pan, and bake at 300°F for 55 to 60 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake.
- Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and allow to sit for several hours before slicing and serving. (This will give the loaf a softer, moister crust.) Refrigerate any leftovers not eaten within 24 hours.
- For variety, substitute prunes for the apricots, and walnuts for the pecans.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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