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Apricot Carrot Bread

By: Geneva Cooper  
"'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.'"

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (2)

Rate/Review | 120 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 14 servings
 

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 canola oil
  • 1/3 cup finely chopped dried apricots
  • 1/2 cup confectioners' sugar
  • 2 teaspoons water

Directions

  1. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the carrots, applesauce, egg substitute and oil; add to dry ingredients and stir until blended. Stir in apricots.
  2. Spoon into an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Bake at 350 degrees F 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. Combine confectioners' sugar and water; drizzle over bread.

Footnotes

  • Nutritional Analysis: One slice equals 139 calories, 2 g fat (trace saturated fat), trace cholesterol, 99 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2008 by red_river_princess 
really terrific. I used a real egg and a bit more applesauce than the recipe calls for and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by Beth 
I love this recipe. Not too much sugar or fat. I use a combination of wheat flour, oat flour... MORE

 
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