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, Washington18 ServingsPrep: 20 min. Bake: 25 min. + cooling
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1/2 cup vanilla yogurt
- 1/3 cup orange juice
- 1/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1/2 teaspoon orange extract
- 1 cup chopped pecans, toasted
- 1 cup fresh or frozen raspberries
- GLAZE:
- 1 cup confectioners' sugar
- 4 to 5 teaspoons orange juice
Directions
- 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 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans.
- Bake at 350° for 25-28 minutes or until a toothpick inserted
- near the center comes out clean. Cool for 10 minutes before removing