| | 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 Mott's Natural 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 Mott's apple juice |
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Preheat oven to 350ºF. 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, Mott's Natural Apple Sauce, 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. CONFECTIONERS' SUGAR ICING: In a small bowl, combine 1/2 c. sifted confectioners' sugar and 2 tsp. Mott's Apple Juice or water to make a drizzling consistency. Before serving, drizzle loaf with icing. Makes 12 servings |
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