Apricot-Pecan Mini Loaves Recipe

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Apricot-Pecan Mini Loaves Recipe
Apricot-Pecan Mini Loaves Recipe photo by Taste of Home
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Apricot-Pecan Mini Loaves Recipe

Read Reviews
5 1 1
Publisher Photo
Chopped nuts and a hint of apricot make these little loaves a delightful treat. Instead of preparing two mini breads, you can bake just one loaf in a standard loaf pan. —Nancy Foust, Stoneboro, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling

Ingredients

  • 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

Directions

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

Nutritional Facts

2 slices: 346 calories, 9g fat (2g saturated fat), 37mg cholesterol, 224mg sodium, 61g carbohydrate (35g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. 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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JanetAB User ID: 2942977 124923
Reviewed Feb. 3, 2010

"Sweet, & delicious."

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