Apricot Carrot Bread * Recipe

Name: Apricot Carrot Bread *
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 3/4 c. flour; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 1 egg, beaten; 1/2 c. sugar; 1/2 c. Mott's natural applesauce; 1/2 c. carrots, finely shredded; 2 Tbsp. vegetable oil; 1/3 c. dried apricots, snipped to small bits; 1/2 c. confectioners sugar; 2 tsp. Mott's apple juice

Servings: persons

1 3/4 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg, beaten
1/2 c. sugar
1/2 c. Mott's natural applesauce
1/2 c. carrots, finely shredded
2 Tbsp. vegetable oil
1/3 c. dried apricots, snipped to small bits
1/2 c. confectioners sugar
2 tsp. Mott's apple juice

1
Preheat oven to 350u00b0.
2
Spray 8 x 4 x 2-inch loaf pan with cooking spray.
3
In large mixing bowl, combine flour, baking powder, baking soda and salt.
4
In medium size bowl, combine beaten egg, sugar, applesauce, carrots and vegetable oil.
5
Add all at once to dry ingredients; stir just until moistened (batter will be thick).
6
Fold in apricots.
7
Pour batter into pan and bake 45 to 50 minutes or until inserted toothpick comes out clean.
8
Wrap loaf and store overnight before slicing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 c. flour, 1 tsp. baking powder, 1/4 tsp. baking soda, 1/4 tsp. salt, and more.

Yes, Apricot Carrot Bread * falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Carrot Bread *

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