Ingredients Jump to Instructions ↓

  1. 1 cup boiling water

  2. 1-1/4 cups chopped dried apricots

  3. 2 cups all-purpose flour

  4. 2/3 cup sugar

  5. 1-1/2 teaspoons baking powder

  6. 1 teaspoon salt

  7. 1/4 teaspoon baking soda

  8. 1 egg

  9. 3/4 cup apricot nectar

  10. 2 tablespoons butter, melted

  11. 1/4 cup chopped pecans

  12. 1 tablespoon grated orange peel GLAZE:

  13. 2 tablespoons brown sugar

  14. 1 tablespoon butter

  15. 1-1/2 teaspoons fat-free milk

  16. 2 tablespoons finely chopped pecans

Instructions Jump to Ingredients ↑

  1. In a small bowl, pour boiling water over apricots; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, apricot nectar and butter; stir into dry ingredients just until moistened. Drain apricots; fold into batter with pecans and orange peel. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. For glaze, combine the brown sugar, butter and milk in a small saucepan. Cook and stir over medium heat until butter is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans. Yield: 1 loaf (12 slices).


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