Apricot Carrot Bread

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Apricot Carrot Bread

 

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 whole egg, beaten

1/2 cup granulated sugar

1/2 cup applesauce

1/2 cup carrots, finely shredded

2 tablespoons vegetable oil

1/3 cup dried apricots, snipped to small bits

1/2 cup confectioners' sugar

2 teaspoons apple juice

 

Preheat oven to 350 degrees.  Spray an 8x4x2-inch loaf

pan with cooking spray. In a large mixing bowl,

combine flour, baking powder baking soda, and salt. In

a medium size bowl, combine beaten egg, sugar,

applesauce, carrots, and vegetable oil. Add all at

once to dry ingredients; stir just until moistened

(batter will be thick). Fold in apricots. Pour batter

into prepared loaf pan and bake 45 to 50 minutes or

until an inserted toothpick comes out clean. Remove

from oven and let cool. Wrap loaf and store overnight

before slicing.

Sugar Icing: In a small bowl, combine 1/2 cup sifted

confectioners' sugar and 2 tsps. apple juice or water

to make a drizzling consistency. Before serving,

drizzle loaf with icing.

Yields 12 servings.