Christmas Mini Loaves Food

CHRISTMAS CRANBERRY MINI LOAF GIFT BREAD RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease 3 mini loaf pans.
• In large bowl, mix together flour, baking powder, cinnamon, and salt.
• Cut butter into thin slices and add to bowl. Break butter into mixture with fingers until mixture is crumbly.
• Stir in the brown sugar.
• Add chopped cranberries, milk, and eggs and stir. The batter should be thick, but not dry. If necessary, add more milk, a tablespoon at a time.
• Scrape batter into the greased mini loaf pans. Bake for 1 hour or until done.
• Turn loaves out and let cool on rack.
• In small bowl, mix the confectioners' sugar with a small amount of water to make the icing.
• Drizzle icing over the breads. Let icing harden before moving the breads.
• Serve and enjoy.

CHRISTMAS GIFT LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and ginger. Stir the dry ingredients into the sugar mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Fold in the chocolate chips and 3/4 cup of the walnuts until evenly distributed. Spoon into the prepared loaf pan, and sprinkle the remaining walnuts over the top.
• Bake for 65 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Cool, then remove from the pan, and drizzle with icing.
• To make the icing, stir together the confectioners' sugar and heavy cream with a pinch of cinnamon and nutmeg until smooth.

MINI LEMON LOAVES

Steps:

• Pre-heat oven to 350.
• Grease three mini loaf pans.
• From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice.
• Mix flour, baking powder, and salt.
• In bowl, beat oil and 1 cup sugar on high speed 2 minutes.
• Beat in eggs and lemon peel.
• At low speed, beat in flour mixture until combined.
• Beat in milk; stir in nuts.
• Spoon batter into loaf pans.
• Bake 45 to 50 minutes.
• In cup, mix lemon juice and 2 tablespoons sugar.
• Poke holes all over tops of loaves with a skewer; brush with sugar mixture.
• Cool in pans 10 minutes, then remove from pans and cool completely.

PISTACHIO MINI LOAVES

Steps:

• In a mixing bowl, combine cake and pudding mixes.
• Add sour cream, eggs, oil and water; beat until blended Pour into five greased 5-3/4-in.
• x 3-in.
• x 2-in.
• loaf pans.
• Combine the pecans, brown sugar and cinnamon; sprinkle over batter.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.

WONDERFUL DATE AND NUT MINI LOAF BREADS

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.

SAVORY PISTACHIO MINI LOAVES

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour two small loaf pans (I use the small disposable tin foil ones sold in 3-packs for gift giving).
• In a mixing bowl, whisk oil, milk, and eggs until combined and smooth.
• In a larger bowl, combine all dry ingredients,except nuts.
• Combine the wet& dry mixtures using a spoon just until combined- just don't overmix or it will toughen the bread.
• Stir in nuts.
• Pour into the prepared pans and bake approximately 20 minutes, or until a toothpick comes out clean.
• Let cool on a wire rack.