Fruit 'n' Nut Mini Loaves Recipe

5 1 1
Fruit 'n' Nut Mini Loaves Recipe
Fruit 'n' Nut Mini Loaves Recipe photo by Taste of Home
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Fruit 'n' Nut Mini Loaves Recipe

Read Reviews
5 1 1
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"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."
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 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 vanilla extract

Directions

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 4-1/2x2-1/2x1-1/2-in. loaf pans (pans will be full).
Bake at 325° for 40-50 minutes or until a toothpick inserted in 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).
Originally published as Fruit 'n' Nut Mini Loaves in Country Woman January/February 1999, p40

Nutritional Facts

1 slice: 310 calories, 17g fat (4g saturated fat), 44mg cholesterol, 80mg sodium, 37g carbohydrate (26g sugars, 4g fiber), 6g protein.

  • 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 vanilla extract
  1. 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 4-1/2x2-1/2x1-1/2-in. loaf pans (pans will be full).
  2. Bake at 325° for 40-50 minutes or until a toothpick inserted in 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).
Originally published as Fruit 'n' Nut Mini Loaves in Country Woman January/February 1999, p40

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marob532 User ID: 516169 60997
Reviewed Dec. 17, 2009

"we loved this recipe. i subed splelnda for sugar and added raisins with the apricots and red and green cherries this made a great fruit cake for our taste but left out the nuts."

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