Heat oven at 275. Line 2 loaf pans (9x5x3) with aluminum foil; grease.
Measure all ingredients except fruits and nuts into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally.
Stir in fruits and nuts.
Spread mixture evenly in pans.
Bake 2 1/2 to 3 hours or until wooden pick inserted in center comes out clean. If necessary, cover with aluminum foil for the last hour of baking to prevent excessive browning.
Remove from pans and cool.
Wrap in plastic wrap or aluminum foil; store in cool place.
For muffins, bake at 275 for 40 to 50 minutes. For mini-muffins at 375 for 20-25 minutes. Muffins will get a nice crusty exterior. Baking mini-loaves at 375 for 40 minutes creates a nice crusty exterior as well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (208g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 424 (52%)|
|Amt Per Serving||% DV|
|Total Fat 47.1g||63 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 22.3g|
|Cholesterol 176.2mg||54 %|
|Sodium 99.4mg||3 %|
|Potassium 425.5mg||11 %|
|Total Carbohydrate 97.2g||29 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 93.4g|
|Protein 9.2g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 821
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