Fruit 'n' Nut Mini Loaves |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 48 |
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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. Ingredients:
1-1/2 cups king arthur unbleached 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:
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 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans (pans will be full).
2. Bake at 325° for 40-50 minutes or until a toothpick inserted near 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).
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