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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
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    6 mini loaves (6 slices each)

Ingredients

  • 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

Directions

  • 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.

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