Description
This recipe details how to bake perfectly portioned mini loaves using Mini Loaf Tins. These smaller tins are ideal for creating individual servings of sweet or savory breads, cakes, and snacks that bake faster and look beautifully presented. With versatile flavor options and easy storage methods, these mini loaves are perfect for gifting, sharing, or enjoying a personal treat.
Ingredients
Scale
Basic Ingredients
- 1 ¾ cups all-purpose or bread flour
- ½ cup sugar
- ¼ cup butter or oil, melted
- 2 large eggs
- 1 teaspoon baking powder or baking soda
- ½ cup milk or buttermilk
- 1 teaspoon vanilla extract (optional)
Flavor Add-Ins (Optional)
- ¼ cup dried cranberries
- ¼ cup chopped walnuts
- 2 tablespoons cocoa powder
- ¼ cup chocolate chips
- 1 tablespoon fresh herbs (such as rosemary or thyme)
- ¼ cup grated cheese
Instructions
- Prepare Your Mini Loaf Tins: Grease each mini loaf tin thoroughly with butter or non-stick spray. Line with parchment paper if desired to ensure easy release after baking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder or baking soda, and a pinch of salt to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk eggs, sugar, melted butter or oil, milk or buttermilk, and vanilla extract (if using) until well blended.
- Gently Fold Wet and Dry Mixtures: Carefully fold the wet ingredients into the dry ingredients until just combined, avoiding overmixing. It is okay if the batter is a little lumpy.
- Add Your Flavor-Inspired Mix-Ins: Gently fold in any chosen fruits, nuts, chocolate chips, or herbs, dispersing them evenly throughout the batter.
- Fill and Bake: Divide the batter evenly among the greased mini loaf tins, filling each about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes or until a toothpick inserted comes out clean.
- Cool and Release: Allow the mini loaves to cool in their tins for 10 minutes before carefully removing them to a wire rack to cool completely to prevent crumbling.
Notes
- Use room temperature ingredients to create smoother batter and even baking.
- Do not overfill tins; fill about two-thirds full to prevent overflow and get perfect loaf shape.
- Rotate the pan halfway through baking to ensure even browning.
- Test for doneness by inserting a toothpick in the center; it should come out clean with no wet batter.
- Let the loaves cool properly before removing to keep edges intact and avoid crumbling.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 mini loaf
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Mini loaf, baking, quick breads, individual portions, sweet and savory, gift idea, snack-sized breads