Mini Breads For Gift Giving Food

CHRISTMAS CRANBERRY MINI LOAF GIFT BREAD RECIPE

Christmas Cranberry Mini Loaf Gift Bread Recipe image

These beautiful mini loaf gift breads are perfect for the holiday season. They feature holiday staples like cranberries and cinnamon.

Provided by Elizabeth Yetter

Time 1h10m

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon cinnamon
1 pinch salt
2/3 cup butter, cold
3/4 cup brown sugar, packed
3/4 cup fresh cranberries , chopped
3/4 cup milk
2 large eggs, lightly beaten
1/3 cup confectioner's sugar

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

60-MINUTE MINI BREADS

60-Minute Mini Breads image

When I was 11 years old, I entered this bread at our county fair. It beat out more than 90 food entries to win Junior Grand Champion and Best of Show! Sometimes I make one large loaf instead of two mini loaves.

Provided by Taste of Home

Time 40m

Yield 2 mini loaves (4 slices each).

Number Of Ingredients 7

Ingredients

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package (1/4 ounce) quick-rise yeast
3/4 cup water
1/4 cup milk
2 tablespoons butter or margarine

Steps:

In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. , Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. baking pan with 1 in. of hot water. Set loaf pans in water. , Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts :

SAVORY PISTACHIO MINI LOAVES

Savory Pistachio Mini Loaves image

These small savory loaves are perfect for gift giving or when you just want enough bread for a small portion to accompany soup. One small loaf is the perfect size for 2-3 servings and you can freeze the second loaf if you like. I originally obtained this recipe after I saw it demonstrated on a cooking program called All in Good Taste.

Provided by HeatherFeather

Categories Quick Breads

Time 30m

Yield 2 small loaves

Number Of Ingredients 8

Ingredients

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 cup olive oil
3/4 cup milk (skim is OK)
2 large eggs
1/3 cup chopped pistachios

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.

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