Apricot Carrot Bread Recipes

Steps:

• 1. Preheat oven to 350F. Spray 8x4 inch loaf pan with nonstick spray. In large bowl, combine flour, baking powder, baking soda and salt. In a small bowl, combine sugar, carrots, applesauce, egg and oil.
• 2. Stir apple sauce mixture into flour mixture just until moistened. (batter will be thick) Fold in apricots. Spread batter into prepared pan.
• 3. Bake 45 to 50 minutes or until center of loaf test done. Cool in pan 10 minutes. Invert onto wire rack; turn right side up. Cool completely. For best flavor, wrap loaf in plastic wrap or foil; store at room temperature overnight.
• 4. Just before serving, in small bowl, combine powdered sugar and apple juice until smooth. Drizzle over top of loaf. Cut into 12 slices.

Steps:

• Preheat oven to 350 degrees F, & butter a 9 inch loaf pan.
• In bowl, whisk & mix together flour, baking powder, cinnamon, nutmeg & ginger, then whisk in bran.
• In large bowl, whisk together vegetable oil, honey, buttermilk & eggs, until well blended.
• Add carrots, zest & apricots, & stir until well blended.
• Add flour mixture, seeds & raisins, & blend until all the flour is just moistened. DO NOT OVERBEAT.
• Pour into buttered pan.
• Bake 40-50 minutes or until toothpick in the middle comes out clean.
• Remove pan from oven & let cool 10 minutes on wire rack.
• Remove loaf from pan & let cool completely on wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

Steps:

• Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
• Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.