Fruited Mini Loaves Recipe

5 1
Publisher Photo

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."
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + chilling

Ingredients

  • 3/4 cup sugar
  • 1/3 cup butter or margarine, 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

Directions

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

Nutritional Facts

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

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFruited Mini Loaves

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review