Apricot Carrot Breaddessert, low-fat, breakfast 1 3/4 cup flour, all purpose 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 egg; beaten 1/2 cup sugar 1/2 cup applesauce 1/2 cup carrots; finely shredded 2 tablespoon vegetable oil 1/3 cup dried apricots; snipped into small bits 1/2 cup confectioner's sugar 2 teaspoon apple juice Preheat oven to 350 F. 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 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). Stir 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 andl et cool. Wrap loaf and store overnight before slicing. Icing: In a small bowl, combine the confectioner's sugar and 2 tsp apple juice or water to make a drizzling consistency. Before serving, drizzle loaf the icing. From: Mott's Applesauce promo, from the files of Linda Shogren |
