Fruit 'n' Nut Mini Loaves Recipe

Fruit 'n' Nut Mini Loaves Recipe photo by Taste of Home

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"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."

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Fruit 'n' Nut Mini Loaves Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 48 Servings

15 40 55

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 pound dried apricots or dates, halved
16 ounces Brazil nuts
1 cup pecan halves
1 jar (10 ounces) maraschino cherries, drained
5 eggs
1 teaspoon vanilla extract

Directions

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 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans (pans will be full).
Bake at 325° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks. Cool completely before slicing. Yield: 8 mini loaves (6 slices each).

Nutritional Facts 1 serving (1 slice) equals 310 calories, 17 g fat (4 g saturated fat), 44 mg cholesterol, 80 mg sodium, 37 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Fruit 'n' Nut Mini Loaves in Country Woman January/February 1999, p40

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Reviews for Fruit 'n' Nut Mini Loaves

Fruit 'n' Nut Mini Loaves

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(1-1) of 1 reviews

Reviewed on Dec. 17, 2009 by marob532

we loved this recipe. i subed splelnda for sugar and added raisins with the apricots and red and green cherries this made a great fruit cake for our taste but left out the nuts.