Apricot Carrot Bread Recipes

APRICOT CARROT BREAD

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.

HOMEMADE EASY APRICOT BREAD

Steps:

• Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) loaf pan.
• In a medium bowl whisk together the sugars, flour, baking powder and salt
• In a large bowl beat the egg, milk, butter and vanilla until smooth and combined (1 minute). Add the flour and stir 4-5 times add the chopped apricot and chopped almonds and stir just to combine. It should be lumpy but all the flour is incorporated. Transfer the batter to the prepared loaf pan, sprinkle with sugar if desired (I used demerara sugar), bake for approximately 45-50 minutes or until a toothpick comes out clean. Let cool in pan then move to a wire rack or plate. Enjoy!

APRICOT CARROT BREAD

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.

APRICOT GLAZED CARROTS

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.

APRICOT BREAD

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.