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.
Nutrition Facts : Calories 379 kcal, Carbohydrate 54 g, Cholesterol 79 mg, Fiber 2 g, Protein 7 g, SaturatedFat 9 g, Sodium 317 mg, Sugar 20 g, Fat 16 g, ServingSize 3 mini loaves (6-9 servings), UnsaturatedFat 0 g
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.
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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