Apricot Carrot Bread Recipe
Apricot Carrot Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 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 8x4-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).
Originally published as Apricot Carrot Bread in Quick Cooking November/December 2001, p14

Nutritional Facts

1 each: 139 calories, 2g fat (1g saturated fat), 1mg cholesterol, 99mg sodium, 26g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit.

  • 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
  1. 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.
  2. Spoon into an 8x4-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.
  3. 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).
Originally published as Apricot Carrot Bread in Quick Cooking November/December 2001, p14

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