Recipe: Apricot Carrot Bread

Apricot Carrot Bread
rec.food.cooking/KTLeyed (1997)

1 3/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup granulated sugar
1/2 cup applesauce
1/2 cup grated carrot
2 tbsp vegetable oil
1/3 cup dried apricots
1/2 cup confectioner's sugar
2 tsp apple juice

Preheat oven to 350F. Spray an 8x4x2-inch loaf pan with cooking spray or oil lightly. In a large mixing bowl, combine flour, baking powder baking soda, and salt.

In a medium-sized bowl, combine beaten egg, sugar, applesauce, 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.

CONFECTIONER'S SUGAR GLAZE:
In a small bowl, combine 1/2 c confectioner's sugar and 2 tsp. fruit juice or water to make a drizzling consistency. Before serving, drizzle loaf with glaze.