1.13.2008

Apricot Carrot Bread

A fruity and healthy alternative to sweet breads. It's milder in flavor than most, which I think makes for a really yummy breakfast warmed up with a sliver of butter.

1 3/4 C. flour
1/2 C. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 C. finely shredded carrot
1/2 C. applesauce
2 eggs
2 Tbsp. oil
1/3 C. finely chopped dried apricots

Combine the first six ingredients in a bowl. Combine the rest in another bowl, then add to dry mixture; blend together. Spoon into a loaf pan coated with non-stick spray. Bake at 350 degrees for exactly 50 minutes. Cool before removing from the pan. Optional, mix 1/4 cup of powdered sugar with 1 tsp. water and drizzle the icing over the cooled loaf. Makes one loaf.

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