Recipe of the Day — Apricot Carrot Bread

At this time of year people are often looking for recipes to give as gifts to friends and neighbors — cookies, breads, etc. This is a great quick bread recipe that you can make in little mini-loaves and freeze and have on hand to give out to surprise guests, neighbors, etc. It really does taste better on the second day and I usually skip the frosting on it. I got this out of one of those little cookbooks they sell by the checkout stands in the grocer’s — something like a Favorite Brands and I think it came from Mott’s.

Apricot Carrot Bread

1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
½ cup sugar

½ cup finely shredded carrots
½ cup natural applesauce, not chunky
1 egg, lightly beaten
2 Tablespoons oil

1/3 cup dried apricots, snipped into small bits.

Topping: (optional)
½ cup powdered sugar
2 teaspoons apple juice

Preheat oven to 350 F. Spray 8×4 inch loaf pan with nonstick spray.

In a large bowl, combine flour, baking powder, baking soda and salt. In a small bowl, combine sugar, carrots, applesauce, egg and oil. Stir applesauce mixture into flour mixture, just until moistened (batter will be thick). Fold in apricots. Spread batter in prepared pan. Bake 45-50 minutes or until tester comes out clean. Cool in pan 10 minutes. Invert on wire rack, turn right side up and cool completely.

*For best flavor, wrap loaf in plastic wrap or foil; store at room temperature overnight (very important!)

Just before serving, combine powdered sugar and apple juice until smooth. Drizzle over top of loaf.

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