Best 2 Raspberry Pecan Mini Loaves Recipes

MINI APPLE-RASPBERRY COBBLERS

Steps:

• Preheat the oven to 375˚ F. Butter a 12-cup muffin pan. Combine the apples, raspberries, 1/4 cup granulated sugar, 1 tablespoon flour, the vanilla, cinnamon and a pinch of salt in a medium bowl. Toss and set aside.
• Whisk the remaining 1 1/2 cups flour, 1/4 cup granulated sugar and 1/2 teaspoon salt and the baking powder in a medium bowl. Add the cut-up butter and toss to coat, then work the butter into the flour using your fingers until it looks like coarse meal with some pea-size bits. Whisk the egg and buttermilk in a small bowl, then add to the flour mixture and stir to form a sticky dough.
• Divide the apple mixture among the muffin cups. Spoon the dough evenly over the fruit (about 2 tablespoons per muffin cup). Brush the dough with buttermilk and sprinkle with turbinado sugar. Bake until the fruit is bubbling and the dough is browned and cooked through, 25 to 30 minutes. Let cool at least 10 minutes, then scoop out of the pan and serve with ice cream.

SPICED APPLE-PECAN LOAF WITH PECAN PRALINE TOPPING

Steps:

• Position the rack in the center of the oven and preheat to 350°F. Generously butter a 9x5-inch loaf pan. Whisk the flour and the next 4 ingredients to blend in a medium bowl. Using an electric mixer, beat the butter, sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time. Mix in the flour mixture. Add the apples, 2/3 cup pecans and raisins and stir until just combined. Transfer the batter to the prepared pan, smooth the top. Bake until the top of the loaf is set, about 25 minutes. Meanwhile: stir the pecans, brown sugar and melted butter to blend for topping. Remove the pan from the oven and spoon the topping carefully over the top of the loaf. Return the pan to the oven and continue baking until a tester inserted in the center of the loaf comes out clean, about 25 minutes, longer. Cool the loaf in the pan on a rack about 10 minutes. Carefully turn the loaf out and cool completely. (Bread can be baked 3 days ahead. Cover tightly with plastic wrap.) For Mini Loaves: Brush 3 (5.72 x 3.94 x 1.88) inch aluminum loaf pans generously with butter. Divide batter among pan; smooth top. Bake until the top of the loaves are set, about 25 minutes. Carefully top the loaves with the pecan mixture, dividing evenly. Continue baking until a tester inserted in the center of the loaf comes out clean, about 20 minutes longer.