LEMON-CRANBERRY MINI LOAVES
I concocted this colorful bread for a Christmas tea buffet. The lemony loaves received so many compliments that I now often give this bread, as well as the recipe and a tea mix, to my friends as Christmas gifts.
Provided by Taste of Home
Time 1h
Yield 4 loaves (6 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. For glaze, whisk sugar and lemon juice until sugar is dissolved. Immediately spoon over bread. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 260 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 301mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
MINI APPLE-CRANBERRY LOAVES
Provided by Food Network Kitchen
Time 1h
Yield 3 mini loaves
Number Of Ingredients 0
Steps:
- Shred 2 apples (about 1 cup); squeeze dry. Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add 1 cup dried cranberries. In another bowl, whisk 2 eggs, 1/2 cup each vegetable oil and sour cream, and 1 teaspoon vanilla; stir in the shredded apples. Fold the wet ingredients into the dry ingredients until just combined, then divide the batter among 3 buttered mini loaf pans (about 6 by 3 inches each). Bake at 350 degrees F until a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Let cool on a rack.
CRANBERRY-APPLE MINI LOAVES
I love mini loaves. How cute are they?!? And you can't beat cranberries and apples together. Plus, this uses cranberry sauce, which is great for when cranberries aren't in season. This recipe comes from Home and Gardens' "Old-Fashioned Home Baking." Prep time is a guess.
Provided by the_cookie_lady
Categories Quick Breads
Time 1h
Yield 4 loaves, 4 serving(s)
Number Of Ingredients 15
Steps:
- Grease four 4 1/2 x 2 1/2 x 1 1/2-inch individual loaf pans. In a small mixing bowl, stir together cranberry sauce, chopped nuts and orange peel. Set pans and cranberry mixture aside.
- In a medium mixing bowl, stir together flour, sugar, cinnamon, baking soda, salt, baking powder and allspice. Make a well in the center of the dry mixture.
- In another medium mixing bowl, combine the egg, shredded apple and cooking oil until well mixed. Add apple mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
- Pour HALF of the batter evenly into the prepared pans (use about 1/3 cup for each pan). Spoon about 2 tbl cranberry mixture on top of the batter in each pan. Top with remaining batter. Spoon the remaining cranberry mixture down the center of each loaf.
- Bake in a 350 degree oven for 35 to 40 minutes or until done. Cool on a wire rack for 10 minutes.
- Remove quick breads from pans. In a small mixing bowl, stir together powdered sugar and enough orange juice to make an icing of drizzling consistency. Drizzle over warm loaves.
Nutrition Facts : Calories 726.7, Fat 24.3, SaturatedFat 3.4, Cholesterol 52.9, Sodium 469, Carbohydrate 121.7, Fiber 3.9, Sugar 80.6, Protein 9.5
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
Provided by Taste of Home
Time 45m
Yield 6 mini loaves (6 slices each).
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts :
LENNIE'S CRANBERRY MANDARIN MINI LOAVES
Many years ago I made a cranberry-orange bread from a magazine clipping. It got lost and I've never found a suitable replacement, but this year, with the help and encouragement of Zaar members, I created my own version -- and I love it! I used the mini loaf pans to make this, so I could have 4. If you use bigger loaf pans, you will need to bake the loaves longer.
Provided by Lennie
Categories Quick Breads
Time 50m
Yield 4 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350F; spray 4 mini loaf pans with Pam and set aside (you could also do this in two 8x4 loaf pans, if you can't find the smaller pans, but the baking time will likely be longer).
- In a large bowl, combine dry ingredients (flour, sugar, baking powder and salt); add cranberries to flour mixture and stir so berries are somewhat coated in flour-- this helps prevent the cranberries from sinking to the bottom of the loaves when baking.
- Set aside.
- In a separate bowl, beat eggs and milk (I used lowfat milk) with a mixer on low, then beat in 1/4 cup juice reserved from tinned oranges, the oil, the extract and the orange zest.
- Stir wet mixture into dry mixture, stirring just until dry ingredients are moistened; do not overmix.
- Make sure tinned oranges are well drained, then stir into batter.
- Divide batter between 4 mini loaf pans (you'll find they'll be about 3/4 full).
- Bake in preheated oven for 35 to 40 minutes; a tester will come out clean.
- Cool on rack in tins for about 15 minutes, then remove from tins and let sit on rack until completely cool.
MINI CRANBERRY-PECAN LOAVES
Make and share this Mini Cranberry-Pecan Loaves recipe from Food.com.
Provided by Shirl J 831
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Heat oven to 350.
- Butter a 9" pan or 3 small pans.
- In a large bowl, cream together butter, brown sugar till smooth. Add vanilla and salt, cinnamon, nutmeg, eggs orange juice and beat to combine.
- In another bowl mix flour, salt, soda, powder, add this to the creamed mixture and gently beat with spoon just till flour disappears. fold in berries and pecans. pour batter into pan and bake 50-60 minutes for large loaf or 30-35 minutes for small ones.
- The bread is done when toothpick inserted comes out clean. Cool in pan 30 minutes then turn onto rack to cool completely. Then wrap.
Nutrition Facts : Calories 3018.6, Fat 185.7, SaturatedFat 69.3, Cholesterol 734.9, Sodium 3817.6, Carbohydrate 324, Fiber 33.9, Sugar 185.7, Protein 38.9
CRANBERRY-ORANGE LOAVES
Spread the love and pass around the holiday sweet bread. Cranberries and oranges go perfectly together.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Yield Makes 12 2 1/2-by-4 1/2-inch loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour 12 2 1/2-by-4 1/2-inch loaf pans. Whisk together flour, baking powder, and salt. In another bowl, mix together milk and 1/2 cup juice. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes. Add zest, then eggs, one at a time, beating well and scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with milk mixture; beat until combined. Fold in cranberries.
- Transfer batter to prepared pans and bake until a skewer inserted in center comes out with a few moist crumbs, 45 to 50 minutes. Let cool in pans on a wire rack set in a rimmed baking sheet, 30 minutes. Remove loaves from pans and let cool completely on rack.
- Whisk confectioners' sugar and remaining 2 tablespoons juice to make glaze. Drizzle over loaves and let stand until set. (Store in airtight containers, 3 days, or freeze unglazed, 3 weeks.)
Nutrition Facts : Calories 285 g, Fat 9 g, Fiber 1 g, Protein 3 g, SaturatedFat 5 g
RHUBARB-BERRY MINI LOAVES
A few sweet blueberries or strawberries complement the tang of the rhubarb in this quick bread that can be made into mini loaves or muffins.
Provided by SIXMITTS
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2x3 1/2-inch mini loaf pans.
- Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
- Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Divide and spread batter evenly between the 8 prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.
Nutrition Facts : Calories 343 calories, Carbohydrate 52.9 g, Cholesterol 53.8 mg, Fat 12.6 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 7.6 g, Sodium 361.6 mg, Sugar 21.3 g
MIGHTY MINI LOAVES
Single-serve mini meatloaves.
Provided by Karie Karlson
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool; crumble.
- Place bacon, stuffing, Parmesan cheese, Worcestershire, soy sauce, egg, onion soup mix, salt, and pepper in a large bowl and mix well. Divide meat mixture into 6 individual portions. Mold each portion into oval-like shapes. Press top of each oval in and add Swiss cheese. Mold meat back up over the tops, enclosing cheese.
- Mix ketchup, mustard, and brown sugar together in a separate bowl. Cover each loaf with mixture. Place loaves in the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 45 minutes.
- While loaves bake, saute onion over medium-high heat in a frying pan, 5 to 7 minutes. Top baked loaves with onions and let stand for 5 minutes to cool before serving.
Nutrition Facts : Calories 537.6 calories, Carbohydrate 51.2 g, Cholesterol 93.4 mg, Fat 24.8 g, Fiber 2.7 g, Protein 28.3 g, SaturatedFat 11.9 g, Sodium 2506.4 mg, Sugar 20.2 g
CRANBERRY ORANGE MINI LOAVES
Bake these citrusy mini loaves made using cranberries and Gold Medal® all-purpose flour - decorated with Betty Crocker® Rich & Creamy vanilla frosting.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (5x3-inch) loaf pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt. In another medium bowl, mix sugar, oil and 2 tablespoons orange peel with wire whisk until blended. Stir in sour cream and eggs until well mixed. Add sugar mixture to flour mixture, gently stirring just until blended. Gently stir in 1/2 cup of the frozen cranberries.
- Divide batter evenly among pans. Sprinkle remaining 1/2 cup frozen cranberries evenly over loaves.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting and 1 teaspoon orange peel uncovered on High 10 to 20 seconds; stir. Drizzle over loaves, allowing some to drizzle down sides.
Nutrition Facts : Calories 160, Carbohydrate 19 g, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg
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