“This recipe can be doubled or tripled, depending on the amount you need. It is a great hostess gift, and is fantastic warm. It does crumble a bit when cut warm, but will slice beautifully the next day.”
1hr 18mins
2 loaves

Ingredients Nutrition


  1. Heat chopped pecans in a small non-stick skillet over medium-low heat,stirring often 5 to 8 minutes or until toasted.
  2. Stir together flour and next 3 ingredients in bowl of an electric mixer. Whisk together sugar,oil,and eggs. Gradually add sugar mixture to flour mixture,beating at low speed until blended. Stir in vanilla. Fold in fruit filling and pecans just until blended. Pour batter into 2 (8x4inch)greased loaf pans.
  3. Bake at 350 for 45 minutes;shield with aluminum foil to prevent excessive browning, if necessary, and bake 15 more minutes or until a long wooden pick inserted into the center comes out clean. Cool loaves in pans on a wire rack 10 minutes. Remove from pans to wire rack, cool 15 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a