Chopped nuts and a hint of apricot make these little loaves a delightful treat. Instead of preparing two mini breads, Nancy Foust bakes just one loaf in a standard loaf pan. "It's a very tasty quick bread," assures the Stoneboro, Pennsylvania baker.
- 2 tablespoons shortening
- 1 cup sugar
- 1 egg
- 1/2 cup milk
- 1/3 cup apricot baby food with mixed fruit
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chopped pecans
- In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Add the egg, milk and baby food. Combine the flour, baking soda and salt; gradually add to creamed mixture. Fold in pecans.
- Transfer to two greased and floured 5-3/4-in. x 2-in. loaf pans. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack. May be frozen for up to 3 months. Yield: 2 loaves.
Originally published as Apricot-Pecan Mini Loaves in Quick Cooking January/February 2005, p23
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