Apricot Nut Bread Recipe

Preparation: Preheat oven to 350 degrees F. Lightly oil a 9-by-5-inch loaf pan or coat it with nonstick cooking spray; set aside. In a shallow pan, toast hazelnuts or walnuts in the oven for 3 to 5 minutes, or until golden brown and fragrant. Set aside to cool. In a small saucepan, combine 1/2 cup of the apricots and nectar or juice. Bring to a simmer, remove from heat and let stand for 10 minutes. Transfer the apricots and their liquid to a food processor and process until a chunky puree forms; set aside. (You should have about 1/2 cup puree.) In a large bowl, whisk flour, baking powder, baking soda, and salt. In another large bowl, whisk egg, egg whites, sugar, yogurt , oil, lemon zest, vanilla , and the apricot puree. Stir the apricot mixture into the dry ingredients just until combined. Fold in raisins , hazelnuts, and the remaining 1 cup chopped apricots. (The batter will be thick.) Turn the batter out into the prepared pan, smoothing the top. Bake for 50 to 60 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean. Let bread cool in the pan for 10 minutes. Loosen the edges and invert the loaf onto a wire rack to cool. Yield: 1 loaf, 16 slices Per serving: 165 calories, 4 grams protein, 6 grams fat (0.5 gram saturated fat), 25 grams carbohydrates, 200 mg sodium, 14 mg cholesterol, 2 grams fiber. Recipe Source: Eating Well's Secrets of Low-Fat Cooking by Eating Well editors (Eating Well Books) Reprinted with permission.