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Fruit 'n' Nut Mini Loaves

 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."
48 ServingsPrep: 15 min. Bake: 40 min. + cooling


  • 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 McCormick® Pure Vanilla Extract


  • 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,

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Fruit 'n' Nut Mini Loaves (continued)

Nutritional Facts: 37 g carbohydrate, 4 g fiber, 6 g protein.