Return to Content

Carrot and Apricot Bread

Carrot and Apricot Bread
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 2 loaves.

A tasty, moist bread that will keep well for several weeks if refrigerated.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1-1/2 cups dried apricots
  • 1/2 cup water
  • 1-1/2 cups grated carrots
  • 1/2 cup chopped nuts
  • 3 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 cups sugar
  • 1 teaspoon salt
  • 4 eggs
  • 1-1/2 cups cooking oil
  • 1 teaspoon vanilla


Preheat oven to 325 degrees. Grease 2 loaf pans or 1 tube pan. In saucepan soak apricots in water for about 15 minutes, then cook slowly until water is nearly evaporated. Cut up or grind apricots. Add carrots and nuts. Sift dry ingredients into large bowl. Beat eggs well and add oil and vanilla. Combine all mixtures. Pour into greased loaf pans or tube pan. Bake 1 to 1-1/4 hours.
Updated Tuesday, July 31st, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111