Apricot Carrot Bread

Slices of this sunny-looking quick bread are lower in fat, but still tastes delicious.


14 servings


1 3/4 cups all-purpose flour
1/2 cup granulated (white) sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely shredded carrots
1/2 cup unsweetened applesauce
1/2 cup egg substitute
2 tablespoons canola oil
1/3 cup finely chopped dried apricots
1/2 cup confectioners' (powdered) sugar
2 teaspoons water


Preheat oven to 350°F (177°C). Grease an 8 x 4 x 2-inch loaf pan with Pan Release or cooking spray.

In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the carrots, applesauce, egg substitute and oil; add to dry ingredients and stir until blended. Stir in apricots. Spoon into the prepared loaf pan.

Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a cooling rack to cool completely. Combine powdered sugar and water; drizzle over bread.

Nutritional Information

One slice equals 139 calories, 2 g fat (trace saturated fat), trace cholesterol, 99 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.

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