Apricot Pecan Mini Loaves Recipes
YUMMY APRICOT PECAN BREAD
Every time I prepare this yummy bread, I always receive raves. It's perfect with coffee or as a gift, plus it's really quick and easy to prepare. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, beat the milk, eggs and butter; stir into dry ingredients just until moistened. Fold in the cheese, apricots and pecans. Spoon into 2 greased 8x4-in. loaf pans. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap and freeze individual cooled loaves. To use, thaw at room temperature.
Nutrition Facts : Calories 189 calories, Fat 9g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 223mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY-PECAN MINI LOAVES
Dotted with raspberries and pecans, these moist loaves make lovely Christmas treats. The recipe yields six, so you'll have plenty to share. -Kathleen Showalter, Shoreline, Washington
Provided by Taste of Home
Time 45m
Yield 6 mini loaves (6 slices each).
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the eggs, yogurt, orange juice, applesauce, oil and extract. Stir into dry ingredients just until moistened. Fold in pecans and raspberries. , Transfer to six greased 4-1/2x2-1/2x1-1/2-in. loaf pans. Bake at 350° for 25-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For glaze, combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over warm loaves.
Nutrition Facts :
APRICOT MINI LOAVES
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.
Provided by Allrecipes Member
Time 35m
Yield 10
Number Of Ingredients 13
Steps:
- 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 degrees F 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.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 24.3 g, Cholesterol 19.4 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 267.6 mg, Sugar 12.9 g
APRICOT PECAN TASSIES
I've made these great one-bite apricot pecan "pies" for my Christmas gift trays for a couple of years and always get rave reviews. I love the dried apricots, but you could substitute almost any dried fruit you like. I got this recipe from a Christmas Cookie cookbook that credits the recipe to the California Apricot Advisory Board.
Provided by MarlaM
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- For Base:.
- In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
- For Filling:.
- Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
- Preheat oven to 325°F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.
Nutrition Facts : Calories 105.5, Fat 5.7, SaturatedFat 2.9, Cholesterol 20.2, Sodium 60.9, Carbohydrate 13.2, Fiber 0.6, Sugar 8.7, Protein 1.1
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- Combine apricots, boiling water and butter in a large bowl; stir until butter is melted. Stir in sugar; cool to room temperature. Stir in eggs, orange juice and orange peel.
- Combine flour, whole wheat flour, baking soda, salt, ginger and nutmeg. Stir flour mixture into apricot mixture. Do not overmix. Fold in pecans. Spoon batter into two greased and floured 9x5 inch loaf pans.
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