Raspberry Pecan Mini Loaves

 

This bread is great to make when raspberries are in season, and since we are able to purchase them pretty much year round now, you can bake this bread whenever you have a taste for that fruity, nutty goodness. Because applesauce and orange juice are also used, you are getting a fruity triple threat. Using vanilla flavored yogurt adds just the right amount of moistness.  I use Greek yogurt because I like its thick creaminess, but you can use whatever you have on hand. Yum, yum, yum!

 

2 cups flour                                       ½ cup sugar

2 t. baking powder                          ¼ t. baking soda

2 eggs                                               1/3 cup orange juice

½ cup vanilla yogurt                       ¼ cup vegetable oil

¼ cup applesauce                           ½ t. orange extract (optional)

1 cup chopped pecans                    1 cup fresh raspberries

 

In large bowl combine flour, sugar, and baking powder and soda.  In small bowl whisk eggs, yogurt, orange juice, applesauce, oil and extract.  Stir wet ingredients into dry ingredients until just moistened.  Do not over stir.  Fold in pecans and raspberries.  Transfer to five greased mini loaf pans.  Bake at 350 for 25-28 minutes or until toothpick inserted in center comes out clean.  Cool for 10 minutes.  Drizzle glaze over warm loaves.  Enjoy!

Glaze:  1 cup confectioner’s sugar

4 t. orange juice

Mix together until no lumps.