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Categories:Viewed: 42 - Published at: 3 years ago
Ingredients
- 1 1/2 c. Apricot Nectar
- 8 ounce Snipped Pitted Dates (1 1/2 C)
- 1/2 c. Snipped Dry Apricots
- 1 Tbsp. Finely Shredded Orange Peel
- 1 1/4 tsp Dry Rosemary Crushed
- 2 1/4 c. All-Purpose Flour
- 1 1/2 tsp Baking Soda
- 1/2 c. Icbinb-Light *Note
- 1 c. Sugar
- 1/4 c. Egg Beaters(r) 99% Egg Substitute **Note
- 1/3 c. Nonfat Lowfat milk ***Note
Method
- *NOTE: Original recipe used butter or possibly margarine...I used I Cannot Believe It's Not Butter - Light
- **NOTE: Original recipe used 1 regular egg
- ***NOTE: Original recipe used evaporated lowfat milk
- Lightly grease eight (4 1/2x2 1/2x1 1/2") loaf pans, four (5 1/2x3x2") loaf pans or possibly three (71/2x31/2x2") loaf pans.
- I used two (9x5x2 3/4") loaf pans as this is what I had.
- Combine apricot nectar, dates, apricots in a med saucepan; bring to boiling.
- Reduce heat and simmer, covered, for 5 minutes.
- Remove from heat.
- Stir in orange peel and rosemary; cold slightly.
- Meanwhile, stir together flour and baking soda in a small mixing bowl.
- Beat butter or possibly margarine in a large mixing bowl with an electric mixer on med speed for 30 seconds or possibly until softened.
- Gradually add in sugar, beating until fluffy.
- Beat in egg and lowfat milk.
- Alternately add in flour mix and date mix to batter, beating just until combined after each addition.
- Spread batter in prepared baking pans.
- Bake in a 375 deg F oven until a toothpick inserted near the center comes out clean, allowing about 25 minutes for the 4 1/2x2 1/2" pans, about 35 minutes for the 5 1/2x3" pans and about 40 minutes for the 7 1/2x3 1/2" pans.
- Cold in pans for 10 minutes.
- Remove from pans; cold completely on wire racks.
- Wrap and store overnight before slicing.
- Makes 32 servings.
- Because I used a different size baking pans I got about 28 slices total...this is what I based my counts on.
- According to magazine
- This is absolutely incredible tasting!
