Apricot Carrot Bread

Name: Apricot Carrot Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 loaf (14 slices).
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

"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."

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 in 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.

Nutrition 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.

Originally published as Apricot Carrot Bread in Quick Cooking November/December 2001