Apricot Carrot Bread Food

APRICOT CARROT BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the carrots, applesauce, egg substitute and oil; stir into dry ingredients just until blended. Stir in apricots., Spoon into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine confectioners' sugar and water; drizzle over bread.

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.

APRICOT CARROT BREAD

Steps:

• Preheat oven 350 degrees Fahrenheit.
• Spray an 8 x 4 inch pan with non stick cooking spray.
• Combine flour, baking powder, baking soda, salt, and sugar.
• Add apricots.
• Add carrots, applesauce, egg, and oil; stir until just combined; will be thick.
• Pour into baking pan.
• Bake 45 to 50 minutes.
• Cool overnight.
• Next day combine powdered sugar and apple juice for the glaze; pour over top.

APRICOT OAT BREAD

Steps:

• Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
• Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.

APRICOT CRANBERRY BREAD

Steps:

• In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

LEMON BREAD WITH APRICOTS

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch (1 1/2-quart) glass loaf dish with shortening or cooking spray.
• In large bowl, mix flour, baking powder and salt. In medium bowl, beat eggs and granulated sugar with wire whisk. Stir in milk, butter, 2 teaspoons lemon peel and the apricots. Using rubber spatula, fold wet ingredients into dry ingredients just until moistened (batter may be slightly lumpy; do not overmix). Pour into dish.
• Bake 1 hour or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread. Garnish with lemon peel strips. Cut with serrated knife.

TENDER CARROTS WITH APRICOTS

Steps:

• Cover apricots with hot water in a bowl and soak 1 1/2 hours.
• Drain and pat dry.
• Cut apricots into thin strips.
• Combine next 4 ingredients in a heavy nonstick pan over medium heat.
• Cover tightly, reduce heat to low and cook 12-15 minutes, or until carrots are just tender.
• Add apricots and return to heat 1-2 minutes.
• Serve carrots sprinkled with parsley if desired.

APRICOT CARROTS

Steps:

• Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp-tender; drain. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.

CARROTS WITH APRICOT PRESERVES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
• Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
• Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

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.

APRICOT CARROTS

Steps:

• Cook carrots, covered, in a small amount of boiling salted water for about 8 minutes or until tender.
• Drain thoroughly, return to saucepan.
• Combine butter, jam, lemon juice, salt and mace.
• Pour over cooked carrots.
• Cook, stirring constantly until carrots are evenly glazed and heated through.

APRICOT NUT BREAD

Steps:

• In a small bowl, pour boiling water over apricots; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, apricot nectar and butter; stir into dry ingredients just until moistened. Drain apricots; fold into batter with pecans and orange zest. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For glaze, combine the brown sugar, butter and milk in a small saucepan. Cook and stir over medium heat until butter is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans.

APRICOT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Put apricots and water in a bowl. Let stand until cool, about 10 minutes.
• Drain apricots; mix soaking water with orange juice.
• Beat egg in a large bowl until thick and lemon-colored. Add water-orange juice mixture, baking mix, and sugar in an alternating fashion; mix until well combined. Fold in apricots. Pour batter into loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

APRICOT ALMOND LOAF

Steps:

• Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
• If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.