Raspberry Pecan Mini Loaves Recipes

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RASPBERRY-PECAN MINI LOAVES



Raspberry-Pecan Mini Loaves image

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

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1/2 cup vanilla yogurt
1/3 cup orange juice
1/4 cup unsweetened applesauce
1/4 cup canola oil
1/2 teaspoon orange extract
1 cup chopped pecans, toasted
1 cup fresh or frozen raspberries
GLAZE:
1 cup confectioners' sugar
4 to 5 teaspoons orange juice

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 :

RASPBERRY PECAN BARS



Raspberry Pecan Bars image

A lovely raspberry-fruity bar made all the better with the addition of roasted pecans. When I buy a bag of pecans I roast them in the oven and store them in freezer so they are ready to use for any recipe!

Provided by MA HIKER

Categories     Dessert

Time 1h5m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 9

1 cup unsalted butter (2 sticks, softened)
3/4 cup honey
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon baking powder
2 3/4 cups all-purpose flour
1 1/4 cups pecans, roasted and finely chopped
1 egg, lightly beaten
1 cup seedless raspberry preserves

Steps:

  • Preheat oven to 350 degrees F.
  • Spray 9 by 13 baking pan with cooking spray.
  • Roast the pecans by spreading on a jelly roll pan and roasting in the oven for 10 - 15 minutes. Stir every 5 minutes (after 10 minutes check every 2 minutes so they don't burn!).
  • Cream together the butter, honey and sugar in a medium mixing bowl.
  • Add the salt, baking powder, flour and pecans and mix well.
  • Reserve one cup of dough for topping.
  • Add lightly beaten egg to remaining dough and mix well.
  • Spread this dough along bottom of prepared pan.
  • In microwave, warm the preserves to make them easier to spread.
  • Spread preserves over the dough in the pan.
  • Crumble the reserved dough over the jam (the dough will be soft).
  • Cook for 30 - 35 minutes until golden brown around edges.
  • Let cool before cutting.

Nutrition Facts : Calories 248.9, Fat 12.1, SaturatedFat 5.3, Cholesterol 29.1, Sodium 122.7, Carbohydrate 34.2, Fiber 1.1, Sugar 19.9, Protein 2.4

HUMMINGBIRD MINI LOAVES



Hummingbird Mini Loaves image

This classic Southern recipe made with pineapples, bananas and pecans is delicious any time. The cream cheese frosting is literally the icing on the cake.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 30 servings or 5 loaves, 6 servings each

Number Of Ingredients 11

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
4 eggs
1/4 cup oil
1 cup mashed fully ripe bananas (about 3)
1/2 cup chopped pecans
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1/2 cup powdered sugar

Steps:

  • Heat oven to 350ºF.
  • Drain pineapple, reserving 1 cup juice. Add reserved juice to dry cake mix, dry pudding mix, cinnamon, eggs and oil in large bowl; beat with mixer until blended. Add crushed pineapple, bananas and nuts; beat just until blended.
  • Pour into 5 mini foil loaf pans sprayed with cooking spray.
  • Bake 40 min. or until toothpick inserted in centers comes out clean. Cool completely.
  • Beat cream cheese, milk and sugar in small bowl with mixer until blended; drizzle over loaves.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.5365 g, Sugar 0 g, Protein 1 g

RASPBERRY/PEAR/PECAN BREAD



Raspberry/Pear/Pecan Bread image

Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired.

Provided by Cindy Bonner

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h5m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ¼ cups raspberries
2 cups chopped pears
½ cup brown sugar
¼ cup oil
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  • Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.
  • Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 12.8 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 245.6 mg, Sugar 12.8 g

MINI CHERRY-PECAN STREUSEL LOAVES



Mini Cherry-Pecan Streusel Loaves image

Made these for Christmas gifts. Everybody loved them! I replaced the dried cherries by dried cranberries. This is a Everyday Food recipe.

Provided by Redsie

Categories     Breads

Time 55m

Yield 6 mini-loaves, 6 serving(s)

Number Of Ingredients 15

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup coarsely chopped pecans
4 tablespoons cold unsalted butter, cut in small pieces
1/2 cup unsalted butter, melted
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups granulated sugar
1 cup low-fat sour cream
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups dried cherries
1 cup coarsely chopped pecans

Steps:

  • Preheat oven to 350°F Butter and flour six mini loaf pans (each 5 3/4 by 3 inches). Make streussel topping: in a bowl, mix streusel ingredients with fingertips until most clumps form. Place in freezer.
  • Make cherry-pecan batter: In a medium bowl, mix flour, baking powder, salt and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
  • Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven and quickly sprinkle loaves with streusel topping.
  • Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.

MINI CHERRY-PECAN STREUSEL LOAVES



Mini Cherry-Pecan Streusel Loaves image

Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h

Yield Makes 6

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups granulated sugar
1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups dried cherries (or dried cranberries)
1 cup coarsely chopped pecans
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup packed light-brown sugar
1/2 cup coarsely chopped pecans
4 tablespoons (1/2 stick) cold unsalted butter, cut in small pieces

Steps:

  • Preheat oven to 350 degrees. Butter and flour six mini loaf pans (each 5 3/4 by 3 inches, with a 2-cup capacity). Make streusel topping: In a bowl, mix streusel ingredients with fingertips until moist clumps form. Place in freezer.
  • Make cherry-pecan batter: In a medium bowl, whisk flour, baking powder, salt, and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs, and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
  • Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven, and quickly sprinkle loaves with streusel topping.
  • Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.

RASPBERRY PECAN RUGELACH



Raspberry Pecan Rugelach image

Very easy, delicious recipe that the whole family loves!

Provided by TiredMomtoSIX

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 6h40m

Yield 60

Number Of Ingredients 8

2 cups all-purpose flour
⅛ teaspoon salt
14 tablespoons butter, cut into pieces
1 cup small curd cottage cheese, drained
½ cup white sugar
1 teaspoon ground cinnamon
¼ cup raspberry spreadable fruit
1 cup chopped pecans

Steps:

  • Place flour, salt, and butter in a food processor. Process until the mixture resembles coarse crumbs, then add the cottage cheese. Continue processing until the dough comes together. Divide dough into four equal portions and wrap in plastic. Refrigerate for at least 4 hours.
  • Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine sugar and cinnamon in a bowl. Roll out each portion of dough on a floured surface to an 1/8 inch thick circle. Spread 1 tablespoon of raspberry spreadable fruit, then sprinkle with the sugar mixture and 1/4 cup of pecans on each circle. Gently press the filling into the dough using a rolling pin. Cut each circle into 16 wedges. Roll each wedge, starting with the wide end Place the cookie point-side down on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 6.1 g, Cholesterol 7.7 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 39.2 mg, Sugar 2.6 g

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