Fruited Mini Loaves Recipe

Be the first to add a review
5 1
Publisher Photo
A lovely brown crust surrounds these miniature loaves packed with yummy goodies like pineapple, apricots, raisins and pecans. "I make them ahead and freeze them for busy times," writes Suzanne McKinley from Lyons, Georgia. "They're great for breakfast."
TOTAL TIME: Prep: 15 min. Bake: 45 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + chilling
MAKES: 15 servings


  • 3/4 cup sugar
  • 1/3 cup butter, melted
  • 1 egg
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/4 cup milk
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup chopped pecans
  • 1/2 cup chopped dried apricots
  • 1/4 cup raisins

Nutritional Facts

1 slice: 240 calories, 10g fat (3g saturated fat), 26mg cholesterol, 152mg sodium, 34g carbohydrate (16g sugars, 2g fiber), 4g protein.


  1. In a large bowl, combine the sugar, butter and egg. Add pineapple and milk; mix well. Combine the dry ingredients; add to butter mixture just until moistened. Stir in the pecans, apricots and raisins. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans.
  2. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves.
Originally published as Fruited Mini Loaves in Quick Cooking May/June 1998, p47

Reviews for Fruited Mini Loaves

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image