"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."
Recommended: Banana Bread A to Z
VERIFIED BY Taste of Home Test Kitchen
- 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 canola oil
- 1/3 cup finely chopped dried apricots
- 1/2 cup confectioners' sugar
- 2 teaspoons water
- In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the carrots, applesauce, egg substitute and oil; add to dry ingredients and stir 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. Combine confectioners' sugar and water; drizzle over bread. Yield: 1 loaf (14 slices).
Originally published as Apricot Carrot Bread in Quick Cooking November/December 2001, p14