MINI LOAF BREAD PANS RECIPES

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WONDERFUL DATE AND NUT MINI LOAF BREADS RECIPE - FOOD.COM



Wonderful Date and Nut Mini Loaf Breads Recipe - Food.com image

One of the best recipes for date loaf...this recipe makes four mini loaves, if desired you may freeze a couple, they freeze very well --- servings is only estimated, raisins may be replaced for the dates or for the holidays use candied cherries in place of the dates, or half of each.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 32 serving(s)

Number Of Ingredients 13

2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1 cup pitted dates, chopped
1 cup chopped pecans
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
2/3 cup milk

Steps:

  • Set oven to 350 degrees F.
  • Grease four 6x3-inch mini loaf pans.
  • In a bowl sift first 5 ingredients.
  • Combine 1/4 of the flour mixture with the chopped dates and nuts; toss to coat.
  • In another bowl combine butter and sugar; beat with an electric mixer until light and fluffy.
  • Add in eggs and beat well then add in the vanilla, almond extract, and beat for another 2-3 minutes.
  • Add in dry ingredients alternately with milk beating after each addition.
  • Fold in the dates/flour mixture by hand, then spoon into prepared mini loaf pans.
  • Bake for 25-30 minutes or until loaves test done.

Nutrition Facts : Calories 126, FatContent 5.9, SaturatedFatContent 2.3, CholesterolContent 21.6, SodiumContent 79.8, CarbohydrateContent 17.3, FiberContent 1, SugarContent 10, ProteinContent 1.9

MINI BANANA BREADS RECIPE - BETTYCROCKER.COM



Mini Banana Breads Recipe - BettyCrocker.com image

Who doesn't love banana bread? This one's mini-sized for simple gift giving.

Provided by Betty Crocker Kitchens

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Yield 80

Number Of Ingredients 10

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

Steps:

  • Heat oven to 350°F. Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray.
  • In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly among pans, filling each with about 1/2 cup batter.
  • Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 45 , CarbohydrateContent 7 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Slice, SodiumContent 55 mg, SugarContent 4 g, TransFatContent 0 g

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