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Apricot Carrot Bread

Apricot Carrot Bread
"Since I am on a low-fat diet due to heart problems, I like slices of this sunny-looking quick bread," reports Geneva Cooper from Greeley, Colorado, "The loaf is lower in fat, but still tastes delicious."
14 ServingsPrep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup finely shredded carrots
  • 1/2 cup unsweetened applesauce
  • 1/2 cup egg substitute
  • 2 tablespoons vegetable oil
  • 1/3 cup finely chopped dried apricots
  • 1/2 cup confectioners' sugar
  • 2 teaspoons water

Directions

  • In a large bowl, combine the flour, sugar, baking powder, baking soda
  • and salt. In another bowl, combine the carrots, applesauce, egg
  • substitute and oil; stir into dry ingredients just until blended.
  • Stir in apricots.
  • Spoon into an 8-in. x 4-in. loaf pan coated with cooking spray. Bake
  • at 350° for 45-50 minutes or until a toothpick inserted near the
  • center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack to cool
  • completely. In a small bowl, combine confectioners' sugar and
  • water; drizzle over bread. Yield: 1 loaf (14 slices).
© Taste of Home 2013

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Apricot Carrot Bread (continued)

Nutrition Facts: One slice equals 139 calories, 2 g fat (trace saturated fat), trace cholesterol, 99 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.
© Taste of Home 2013