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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 15 |
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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. Ingredients:
3/4 cup sugar |
1/3 cup butter, melted |
1 egg |
1 can (8 ounces) crushed pineapple, undrained |
1/4 cup milk |
2-1/2 cups king arthur unbleached 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:
1. In a large bowl, combine the sugar, butter and egg. Add pineapple and milk; mix well. Combine the dry ingredients; add to butter mixture just until moistened. Stir in the pecans, apricots and raisins. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans.
2. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves.
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