Mini Loaf Pan Baking Time Food
MINI CHOCOLATE LOAF CAKES
This easy-to-make mini chocolate loaves get their richness from Dutch process cocoa and a touch of sour cream.
Provided by Food Network Kitchen
Time 1h30m
Yield 8 mini loaves
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter the insides of an 8-cup mini loaf baking pan.
- Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.
- Whisk the flour, granulated sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Whisk the sour cream, vanilla and eggs until blended in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups.
- Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the loaves in the pan on a wire rack for 10 minutes and then remove from the pan and cool completely on a rack. Dust the tops of the loaves with confectioners? sugar.
MINI BANANA BREADS
Who doesn't love banana bread? This one's mini-sized for simple gift giving.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 80
Number Of Ingredients 10
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, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 55 mg, Sugar 4 g, TransFat 0 g
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- Prepare the Dough. Preparing the dough for baking is the fun part. There’s no special recipe to prepare the bread dough for baking mini loaves.
- Preheat the Oven. In the meantime, preheat the oven according to the temperature specified by the recipe you are following. One of the most common mistakes that people make while using mini loaf pans for baking is that they reduce the temperature mentioned in the recipe.
- Set the Mini Loaf Pans. It is best to use cookie sheets with a lip to set your mini loaf pans in the oven. However, if that’s not available, you can also use an oven tray.
- Measure Your Mini Loaf Pans. Measuring your mini loaf pans is an important step. It will help you determine the right amount of dough to put in the pan.
- Fill Your Mini Loaf Pans with Dough. It’s time to fill up your mini loaf pans. Before you transfer the dough into the pans, remember to spray them with nonstick cooking spray.
- Place the Mini Loaf Pans in the Oven. Your mini loaf pans are ready to go into the oven! Place the cookie sheet lined with filled mini loaf pans on the middle rack of the oven.
- Check Mini Loaves Frequently. Your work is not done yet. Despite adjusting the baking time, it is best to keep an eye on your mini loaves as they bake.
- Cool, Serve, and Enjoy! Once the mini loaves are done, take the pans out of the oven and let them cool. Don’t forget to wear oven mitts and handle the mini loaf pans carefully as they will be very hot.
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