Four Sweet Mini Loaves from One Dozen Flavors Recipe

Bylina Carter
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Introduction

Discover the joy of baking with this recipe for four sweet mini loaves made from one versatile dough. Each loaf features a unique flavor addition, ranging from cranberry orange to banana nut, perfect for sharing or gifting.

A white rectangular plate holds eight small loaf cakes arranged in two columns and four rows. The cakes vary in color and texture: the top row has one light yellow and one dark brown cake both with smooth tops, the second row shows one dark brown with a slightly rough surface and one orange-pink cake with a smooth top, the third row contains one light yellow cake with a smooth top and one light yellow cake with red berry pieces embedded on the surface, and the bottom row has one orange-pink cake with small visible bits and one light yellow smooth cake. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 cup milk
  • 3 eggs
  • 6 tablespoons vegetable oil
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1/2 cup fresh cranberries (for Cranberry Orange add-ins)
  • 1 tablespoon orange zest (for Cranberry Orange add-ins)
  • 2 tablespoons orange juice (for Cranberry Orange add-ins)
  • 1/4 cup prepared eggnog (for Eggnog add-ins)
  • 1/8 teaspoon nutmeg (for Eggnog add-ins)
  • 1 tablespoon rum (for Eggnog add-ins)
  • 1/4 cup sliced almonds (for Cherry Almond add-ins)
  • 1/2 cup chopped maraschino cherries (for Cherry Almond add-ins)
  • 2 tablespoons maraschino cherry juice (for Cherry Almond add-ins)
  • 1/2 teaspoon baking soda (for Banana Nut add-ins)
  • 1/2 teaspoon vanilla extract (for Banana Nut add-ins)
  • 1/4 cup chopped pecans (for Banana Nut add-ins)
  • 1/2 cup mashed overripe banana (for Banana Nut add-ins)

Instructions

  1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Prepare a mini loaf pan by spraying it with nonstick baking spray. Refer to pan size notes for best results.
  2. Step 2: In a large bowl, mix together the flour, salt, and baking powder. In a separate small bowl, whisk the milk, eggs, and vegetable oil until combined. Add this liquid mixture and both sugars to the dry ingredients and stir gently until just combined. Avoid overmixing to prevent tough bread.
  3. Step 3: Pour about 3/4 to 1 cup of the base batter into a large measuring cup. Stir in the cranberry orange add-ins: fresh cranberries, orange zest, and orange juice. Mix gently, then pour into one section of the prepared mini loaf pan.
  4. Step 4: Rinse the measuring cup, then pour another 3/4 to 1 cup of base batter into it. Stir in the eggnog, nutmeg, and rum. Mix gently and pour into the next section of the loaf pan.
  5. Step 5: Rinse the measuring cup again. Pour another portion of batter and stir in the cherry almond add-ins: sliced almonds, maraschino cherries, and cherry juice. Mix gently and pour into the third section of the pan.
  6. Step 6: For the final loaf, rinse the measuring cup once more. Add baking soda, vanilla extract, pecans, and mashed banana to the batter. Stir gently and pour into the last section of the pan.
  7. Step 7: Bake all the mini loaves for 25 to 28 minutes. Allow them to cool for 10 minutes in the pan before carefully removing. Let cool completely before packaging or serving.

Tips & Variations

  • Use a glass measuring cup for dividing batter easily and rinsing in between to prevent flavor mixing.
  • Do not overmix the batter after adding any add-ins to keep your bread soft and tender.
  • Try substituting fresh cranberries with dried ones soaked briefly in orange juice if fresh aren’t available.
  • For a boozy twist, add a splash of your favorite liqueur to any loaf batter.
  • Use ripe bananas for the best flavor and natural sweetness in the Banana Nut loaf.

Storage

Store the mini loaves in airtight containers or mini bread bags at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for up to 3 months. To reheat, warm slices gently in a toaster or microwave until just heated through.

How to Serve

A white plate on a white marbled surface holds three rows of small cake slices, arranged in a neat circle. The first row has light yellow cake slices with a smooth texture, the second row features pinkish cake slices with small red chunks embedded, and the third row shows dark brown cake slices with visible pieces of nuts or fruit. Each row has about four slices, and the lighting highlights the moist, crumbly texture of the cakes, with a blurred red cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk for the base dough?

Yes, you can substitute regular milk with almond, soy, or oat milk. Just keep in mind the flavor and texture might vary slightly.

Is it okay to use frozen cranberries instead of fresh?

Frozen cranberries can be used if fresh aren’t available. Thaw and drain them well to prevent excess moisture from affecting the batter.

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Four Sweet Mini Loaves from One Dozen Flavors Recipe

★★★★★

4.9 from 140 reviews
  • Author: lina
  • Total Time: 43 minutes
  • Yield: 4 mini loaves 1x
  • Diet: Vegetarian
Print Recipe

Description

This recipe creates four distinct sweet mini loaves from one versatile base dough. Each loaf features different flavor add-ins including Cranberry Orange, Eggnog, Cherry Almond, and Banana Nut. These tender and moist mini loaves are perfect for gifting, breakfast, or a delightful snack, baked to golden perfection in individual pans.

Ingredients

Scale

Sweet Bread Base Dough

  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 cup milk
  • 3 eggs
  • 6 tablespoons vegetable oil
  • 3/4 cup white sugar
  • 3/4 cup brown sugar

Cranberry Orange Add-ins

  • 1/2 cup fresh cranberries
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice

Eggnog Add-ins

  • 1/4 cup prepared eggnog
  • 1/8 teaspoon nutmeg
  • 1 tablespoon rum

Cherry Almond Add-ins

  • 1/4 cup sliced almonds
  • 1/2 cup chopped maraschino cherries
  • 2 tablespoons maraschino cherry juice

Banana Nut Add-ins

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped pecans
  • 1/2 cup mashed overripe banana

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C). Prepare your mini loaf pan by spraying it with nonstick baking spray to ensure easy removal of the breads after baking.
  2. Prepare base dough: In a large bowl, combine the flour, salt, and baking powder. In a separate smaller bowl, whisk together the milk, eggs, and vegetable oil until well blended. Gradually add the wet ingredients and both sugars to the flour mixture, stirring gently just until combined to avoid tough bread from overmixing.
  3. Mix Cranberry Orange batter: Pour approximately 3/4 to 1 cup of the base batter into a large pyrex measuring cup. Gently fold in fresh cranberries, orange zest, and orange juice without overmixing. Pour this mixture into one section of the mini loaf pan. Repeat for the three other sections with different add-ins.
  4. Mix Eggnog batter: Rinse the measuring cup, then pour in another 3/4 to 1 cup of base batter. Stir in prepared eggnog, nutmeg, and rum gently. Pour into the second section of the mini loaf pan.
  5. Mix Cherry Almond batter: Clean the measuring cup again and pour in 3/4 to 1 cup of base batter. Fold in sliced almonds, chopped maraschino cherries, and cherry juice carefully. Transfer to the third section of the pan.
  6. Mix Banana Nut batter: After rinsing, pour the remaining 3/4 to 1 cup base batter into the cup. Stir in baking soda, vanilla extract, chopped pecans, and mashed banana until just combined. Pour into the last section of the pan.
  7. Bake: Place the mini loaf pan in the oven and bake for 25-28 minutes, until the loaves are golden and a toothpick inserted into the center comes out clean.
  8. Cool and store: Remove from the oven and cool the loaves in the pan for 10 minutes. Carefully remove from the pan and let cool completely on a wire rack before packaging in mini bread bags or serving.

Notes

  • Do not over mix the batter to keep the loaves tender and avoid toughness.
  • Use a mini loaf pan with four sections; ensure each section is evenly filled to get uniform loaves.
  • The batter quantities for each flavored loaf are roughly 3/4 to 1 cup to match the size of the pan sections.
  • Allow the loaves to cool completely before removing from the pan or storing to maintain their shape and texture.
  • This recipe yields four mini loaves, perfect for sharing or gifting.
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: sweet mini loaves, cranberry orange bread, eggnog bread, cherry almond bread, banana nut loaf, holiday mini loaves, easy bread recipe

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