Ingredients
- soy margarine or butter at room temperature1/2 cup
- 3/4 cup
- 2 large
- to 3/4 cup low-fat vanilla soymilk1/2 unit
- 1 tsp
- 2 cups
- 1 tsp
- 1 tsp
- 2 tsp
- Tbs. orange zest1 unit
- pecans1/2 cupcrushed
- dried apricots1/2 cupcoarsely chopped
- fresh apricots2 to 3 unitpitted and halved
- orange juice1/4 cupoptional
- granulated sugar1/2 cupoptional
Method
1
Preheat oven to 350°F (175°C) and grease a loaf pan or round cake tin with butter.
2
Cream together the softened soy margarine or butter and 3/4 cup granulated sugar until light and fluffy, about 3–4 minutes.
3
Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
4
Stir in the orange extract, orange zest, and low-fat vanilla soymilk, mixing until smooth.
5
In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder.
6
Fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined; do not overmix.
7
Gently fold in the crushed pecans and chopped dried apricots until evenly distributed.
8
Pour the batter into the prepared pan and arrange the fresh apricot halves on top in a decorative pattern, pressing gently into the batter.
9
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
50 minutes
10
If using the optional orange juice and 1/2 cup granulated sugar to make a glaze, heat them together in a small saucepan over medium heat until the sugar dissolves, then brush or drizzle over the warm bread.
11
Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing and serving.