Apricot-Pecan Mini Loaves
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
Total TimePrep: 10 min. Bake: 45 min. + cooling
- 2 tablespoons shortening
- 1 cup sugar
- 1 large egg
- 1/2 cup whole 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 5-3/4x2-in. loaf pans. Bake at 350° for 45-50 minutes or until a toothpick inserted in 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.
Nutrition Facts2 slices: 346 calories, 9g fat (2g saturated fat), 37mg cholesterol, 224mg sodium, 61g carbohydrate (35g sugars, 2g fiber), 5g protein.
Originally published as Apricot-Pecan Mini Loaves in Quick Cooking January/February 2005