Apricot Pecan Mini Loaves Recipes
FRUIT 'N' NUT MINI LOAVES
"My family really enjoys these pretty mini loaves - every slice is loaded with fruit and nuts," jots Judi Oudekerk from Buffalo, Minnesota. "You can substitute dates for the dried apricots for a change of pace...or use red and green maraschino cherries at Christmas for added color."
Provided by Taste of Home
Time 55m
Yield 8 mini loaves (6 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients. Stir in the apricots, nuts and cherries. Beat eggs and vanilla; stir into the dry ingredients just until moistened. Spoon into eight greased and floured 4-1/2x2-1/2x1-1/2-in. loaf pans (pans will be full). , Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks. Cool completely before slicing.
Nutrition Facts : Calories 310 calories, Fat 17g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 80mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 4g fiber), Protein 6g protein.
APRICOT MINI LOAVES
These lightly spiced loaves, from Kelly Koutahi of Moore, Oklahoma, are full of apricot-nut flavor with a honey and clove glaze. 'My 3-year-old daughter, Miranda, helped me whip up these loaves with ingredients we had on hand, and they were surprisingly good,' Kelly relates.
Provided by Allrecipes Member
Time 35m
Yield 10
Number Of Ingredients 13
Steps:
- In a bowl, combine the egg, milk, butter, honey and vanilla; stir in the pancake mix just until moistened. Fold in the walnuts, apricots and raisins. Pour into two greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans.
- Bake at 350 degrees F for 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, combine the glaze ingredients. Drizzle over warm loaves. Cool.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 24.3 g, Cholesterol 19.4 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 267.6 mg, Sugar 12.9 g
RASPBERRY-PECAN MINI LOAVES
Dotted with raspberries and pecans, these moist loaves make lovely Christmas treats. The recipe yields six, so you'll have plenty to share. -Kathleen Showalter, Shoreline, Washington
Provided by Taste of Home
Time 45m
Yield 6 mini loaves (6 slices each).
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the eggs, yogurt, orange juice, applesauce, oil and extract. Stir into dry ingredients just until moistened. Fold in pecans and raspberries. , Transfer to six greased 4-1/2x2-1/2x1-1/2-in. loaf pans. Bake at 350° for 25-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For glaze, combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over warm loaves.
Nutrition Facts :
MINI CHERRY-PECAN STREUSEL LOAVES
Made these for Christmas gifts. Everybody loved them! I replaced the dried cherries by dried cranberries. This is a Everyday Food recipe.
Provided by Redsie
Categories Breads
Time 55m
Yield 6 mini-loaves, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Butter and flour six mini loaf pans (each 5 3/4 by 3 inches). Make streussel topping: in a bowl, mix streusel ingredients with fingertips until most clumps form. Place in freezer.
- Make cherry-pecan batter: In a medium bowl, mix flour, baking powder, salt and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
- Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven and quickly sprinkle loaves with streusel topping.
- Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.
APRICOT MINI LOAVES
These lightly spiced loaves, from Kelly Koutahi of Moore, Oklahoma, are full of apricot-nut flavor with a honey and clove glaze. 'My 3-year-old daughter, Miranda, helped me whip up these loaves with ingredients we had on hand, and they were surprisingly good,' Kelly relates.
Provided by Allrecipes Member
Time 35m
Yield 10
Number Of Ingredients 13
Steps:
- In a bowl, combine the egg, milk, butter, honey and vanilla; stir in the pancake mix just until moistened. Fold in the walnuts, apricots and raisins. Pour into two greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans.
- Bake at 350 degrees F for 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, combine the glaze ingredients. Drizzle over warm loaves. Cool.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 24.3 g, Cholesterol 19.4 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 267.6 mg, Sugar 12.9 g
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- Preheat oven to 350 degrees. Generously grease loaf pans. (I made one 9x5x2 loaf and 1 mini loafs). In a small bowl, toss diced apricots with lemon juice.
- With an electric mixer, cream together butter and sugars until. Beat in egg and vanilla. Stir in apricots.
- In a medium bowl, whisk together flour, baking powder, salt, nutmeg and ginger. Add flour mixture to creamed mixture, alternately with the milk, starting and ending with the flour. Fold in chopped pecans.
- Fill loaf pan(s) 2/3 full with batter. If desired, sprinkle rolled oats over tops of batter. Bake for about 50 minutes for a large loaf (about 25 for a mini loaf), or until a toothpick inserted in the center comes out clean.
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Invert loaves onto racks and cool completely. Nutritional analysis per slice: 105 calories, 3.9 g fat, 1.8 g protein, 16.7 g carbohydrate, 1.1 g fibre, 100 mg sodium
From atcoblueflamekitchen.com
Servings 2Calories 105 per servingCategory Desserts And Baking
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Servings 2Calories 105 per servingCategory Desserts And Baking
- Combine apricots, boiling water and butter in a large bowl; stir until butter is melted. Stir in sugar; cool to room temperature. Stir in eggs, orange juice and orange peel.
- Combine flour, whole wheat flour, baking soda, salt, ginger and nutmeg. Stir flour mixture into apricot mixture. Do not overmix. Fold in pecans. Spoon batter into two greased and floured 9x5 inch loaf pans.
- Bake until a cake tester inserted in centre comes out clean, about 50 - 55 minutes. Cool in pans on racks for 5 minutes. Invert loaves onto racks and cool completely.
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