Apricot Carrot Bread
Submitted by mouthofthesouth
Shredded carrots and chopped apricots baked into a lightly sweet quick bread that’s perfect for breakfast or afternoon snacks with tea.
YIELD
1 loafPREP
15 minCOOK
45 minREADY
9 hrsThis wholesome loaf combines the natural sweetness of carrots and dried apricots with just enough sugar to balance the fruit.
Applesauce replaces most of the fat, keeping the bread moist and tender while adding a subtle apple backdrop.
A simple powdered sugar glaze made with apple juice adds a finishing touch of sweetness.
The recipe calls for storing the wrapped loaf overnight before slicing, which helps the flavors meld and makes for cleaner cuts.
Chef Tips
- Use the large holes on your box grater for the carrots to get the right texture
- Cut the dried apricots into small bits so they distribute evenly throughout
- This bread freezes well for up to 3 months wrapped tightly in plastic and foil
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Spray an 8×4 inch loaf pan with cooking spray.
In large mixing bowl combine flour, baking powder, baking soda and salt.
In a medium size bowl combine beaten egg, sugar, apple sauce, carrots, and vegetable oil.
Add all this at once to dry ingredients; stir just this once until just moistened (batter will be thick).
Fold in apricots.
Pour batter into prepared loaf pan and bake 45 to 60 minutes or until a toothpick inserted comes out clean.
Remove from oven and let cool.
Wrap loaf and store overnight before slicing.
POWDERED SUGAR ICING: In small bowl combine ½ cup sifted powdered sugar and 2 teaspoon apple juice to make drizzling consistency.
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