Apricot-Pecan Mini Loaves |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Chopped nuts and a hint of apricot make these little loaves a delightful treat. Instead of preparing two mini breads, Nancy Foust bakes just one loaf in a standard loaf pan. It's a very tasty quick bread, assures the Stoneboro, Pennsylvania baker. Ingredients:
2 tablespoons shortening |
1 cup sugar |
1 egg |
1/2 cup milk |
1/3 cup apricot baby food with mixed fruit |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup chopped pecans |
Directions:
1. 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.
2. Transfer to two greased and floured 5-3/4-in. x 2-in. loaf pans. Bake at 350° for 45-50 minutes or until a toothpick inserted near 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. Yield: 2 loaves.
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