Apricot Date Bread With Rosemary

Ingredients: (Apricot Date Bread With Rosemary)

1 1/2 cups apricot nectar

8 ounces snipped pitted dates — (1 1/2 c)

1/2 cup snipped dried apricots

1 tablespoon finely shredded orange peel

1 1/4 teaspoons dried rosemary — crushed

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 cup icbinb-light — *

1 cup sugar

1/4 cup egg beaters 99% egg substitute — **

1/3 cup nonfat milk

Directions: (Apricot Date Bread With Rosemary)

** Original recipe used 1 regular egg *** Original recipe used evaporated milk Lightly grease eight (4 1/2×2 1/2×1 1/2″) loaf pans, four (5 1/2x3x2″) loaf pans or three (71/2×31/2×2″) 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 min. Remove from heat. Stir in orange peel and rosemary; cool slightly. Meanwhile, stir together flour and baking soda in a small mixing bowl. Beat butter or margarine in a large mixing bowl with an electric mixer on med speed for 30 seconds or till softened. Gradually add sugar, beating till fluffy. Beat in egg and milk. Alternately add flour mixture and date mixture to batter, beating just till combined after each addition. Spread batter in prepared baking pans. Bake in a 375 deg F oven till a toothpick inserted near the center comes out clean, allowing about 25 min for the 4 1/2×2 1/2″ pans, about 35 min for the 5 1/2×3″ pans and about 40 min for the 7 1/2×3 1/2″ pans. Cool in pans for 10 min. Remove from pans; cool 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.