Apricot Mini Loaves Recipe
Apricot Mini Loaves Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These lightly spiced loaves, from Kelly Koutahi of Moore, Oklahoma, are full of apricot-nut flavor with a honey and clove glaze. "My 3-year-old daughter, Miranda, helped me whip up these loaves with ingredients we had on hand, and they were surprisingly good," Kelly relates.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling

Ingredients

  • 1 egg, lightly beaten
  • 6 tablespoons milk
  • 5 tablespoons butter or margarine, melted
  • 4-1/2 teaspoons honey
  • 1/2 teaspoon vanilla extract
  • 1 cup pancake mix
  • 1/4 cup finely chopped walnuts
  • 1/4 cup finely chopped dried apricots
  • 2 tablespoons raisins
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 teaspoon honey
  • 1/8 teaspoon ground cloves
  • 2 to 3 teaspoons milk

Directions

In a bowl, combine the egg, milk, butter, honey and vanilla; stir in the pancake mix just until moistened. Fold in the walnuts, apricots and raisins. Pour into two greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans.
Bake at 350° for 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, combine the glaze ingredients. Drizzle over warm loaves. Cool. Yield: 2 loaves.
Originally published as Apricot Mini Loaves in Taste of Home December/January 2003, p23

Nutritional Facts

1 slice: 172 calories, 8g fat (4g saturated fat), 38mg cholesterol, 219mg sodium, 22g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 1 egg, lightly beaten
  • 6 tablespoons milk
  • 5 tablespoons butter or margarine, melted
  • 4-1/2 teaspoons honey
  • 1/2 teaspoon vanilla extract
  • 1 cup pancake mix
  • 1/4 cup finely chopped walnuts
  • 1/4 cup finely chopped dried apricots
  • 2 tablespoons raisins
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 teaspoon honey
  • 1/8 teaspoon ground cloves
  • 2 to 3 teaspoons milk
  1. In a bowl, combine the egg, milk, butter, honey and vanilla; stir in the pancake mix just until moistened. Fold in the walnuts, apricots and raisins. Pour into two greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans.
  2. Bake at 350° for 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, combine the glaze ingredients. Drizzle over warm loaves. Cool. Yield: 2 loaves.
Originally published as Apricot Mini Loaves in Taste of Home December/January 2003, p23

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