Ready to elevate your baking game? Mini loaves are the perfect solution for portion-controlled treats, gifting, or sampling new flavors without commitment. From sweet breakfast breads to savory tea-time delights, these 30 recipes offer something for every occasion and skill level. Let’s dive into these irresistible creations that promise big taste in a perfectly petite package!
Classic Banana Nut Mini Loaves
Zestful mornings often call for something warm and comforting, the kind of treat that fills the kitchen with a cozy aroma and the heart with simple joy. These banana nut mini loaves, with their tender crumb and nutty crunch, are just that—a humble delight perfect for quiet moments or sharing with loved ones over coffee.
Ingredients
For the batter:
– 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
– 1/2 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup chopped walnuts
For greasing:
– 1 tablespoon unsalted butter, softened
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease four 5×3-inch mini loaf pans evenly with 1 tablespoon of softened butter, ensuring full coverage to prevent sticking.
3. In a large mixing bowl, combine 1/2 cup of softened butter and 3/4 cup of granulated sugar; beat with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 1 teaspoon of vanilla extract and 1 1/2 cups of mashed bananas until just combined.
6. In a separate bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
7. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until no flour streaks remain; avoid overmixing to keep the loaves tender.
8. Fold in 1/2 cup of chopped walnuts evenly throughout the batter.
9. Divide the batter equally among the four prepared mini loaf pans, filling each about two-thirds full to allow for rising.
10. Place the pans on a baking sheet and bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
11. Remove the loaves from the oven and let them cool in the pans for 10 minutes on a wire rack.
12. Carefully turn the loaves out onto the wire rack to cool completely for at least 30 minutes before slicing.
Warm from the oven, these mini loaves boast a moist, dense texture with pockets of crunchy walnuts, offering a sweet banana flavor that deepens as they cool. Serve them sliced and lightly toasted with a smear of cream cheese or alongside a dollop of Greek yogurt for a comforting breakfast or afternoon snack.
Zucchini Parmesan Mini Loaf Wonders
Gently, as autumn whispers through the kitchen window, I find myself drawn to the humble zucchini, transforming it into something warm and comforting. These mini loaf wonders cradle the essence of parmesan and herbs, offering a cozy bite that feels like a quiet moment of solace. It’s a simple joy, born from garden freshness and the gentle rhythm of baking.
Ingredients
– For the zucchini mixture: 2 cups grated zucchini (squeezed dry), 1/2 cup grated parmesan cheese, 1/4 cup all-purpose flour, 1 large egg, 1 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp black pepper
– For topping: 1/4 cup grated parmesan cheese
Instructions
1. Preheat the oven to 375°F and grease a mini loaf pan with olive oil or non-stick spray.
2. In a medium bowl, combine the grated zucchini (squeezed thoroughly to remove excess moisture, which prevents sogginess), parmesan cheese, flour, egg, olive oil, oregano, garlic powder, and black pepper, mixing until evenly incorporated.
3. Divide the mixture evenly into the prepared mini loaf pan compartments, filling each about 3/4 full.
4. Sprinkle the remaining 1/4 cup of grated parmesan cheese evenly over the tops of the loaves.
5. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
6. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely, allowing them to set properly.
Soft and tender with a crisp parmesan crust, these mini loaves burst with savory herbal notes and the subtle sweetness of zucchini. Serve them warm alongside a fresh salad for a light lunch, or crumble over soups to add a delightful texture that elevates any meal.
Chocolate Chip Pumpkin Mini Loaves
There’s something quietly comforting about filling the kitchen with the scent of autumn, especially when chocolate and pumpkin come together in these tender little loaves. They feel like a gentle nod to the changing seasons, a small, sweet ritual to savor slowly.
Ingredients
For the batter:
– 1 ¾ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– 1 cup granulated sugar
– ½ cup vegetable oil
– 2 large eggs
– 1 cup canned pumpkin puree
– 1 tsp vanilla extract
– ¾ cup semi-sweet chocolate chips
For greasing:
– 1 tbsp unsalted butter
Instructions
1. Preheat your oven to 350°F.
2. Grease four mini loaf pans thoroughly with 1 tbsp unsalted butter to prevent sticking.
3. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and ½ tsp ground nutmeg until fully combined.
4. In a large bowl, mix 1 cup granulated sugar, ½ cup vegetable oil, and 2 large eggs with a hand mixer on medium speed for 2 minutes until pale and slightly thickened.
5. Add 1 cup canned pumpkin puree and 1 tsp vanilla extract to the wet ingredients, and mix on low speed for 30 seconds just to incorporate.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no streaks of flour remain, being careful not to overmix.
7. Gently fold in ¾ cup semi-sweet chocolate chips with a spatula to distribute them evenly.
8. Divide the batter equally among the four prepared mini loaf pans, filling each about two-thirds full.
9. Bake in the preheated oven at 350°F for 28–32 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Let the loaves cool in the pans on a wire rack for 10 minutes to set.
11. Carefully remove the loaves from the pans and allow them to cool completely on the wire rack for another 30 minutes before slicing.
Kindly warm and fragrant, these mini loaves boast a moist, spiced crumb studded with melty chocolate chips, making them perfect for a cozy afternoon with tea or as a heartfelt gift wrapped in parchment.
Savory Cheddar and Chive Mini Loaves
Yesterday’s rain left me craving something warm and comforting from the oven, the kind of simple baking that fills the kitchen with a cozy, cheesy aroma. These little loaves are my quiet afternoon project, a humble treat that feels both nostalgic and nourishing.
Ingredients
For the batter:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded sharp cheddar cheese
– 1/4 cup finely chopped fresh chives
– 1 cup whole milk
– 1/4 cup unsalted butter, melted and cooled
– 1 large egg
Instructions
1. Preheat your oven to 375°F and lightly grease a 12-cup mini loaf pan or muffin tin.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper until fully combined.
3. Gently stir in the shredded cheddar cheese and chopped chives, ensuring they are evenly distributed without overmixing.
4. In a separate medium bowl, whisk the whole milk, melted unsalted butter, and large egg until smooth and emulsified.
5. Pour the wet ingredients into the dry ingredients and fold together with a spatula just until no dry streaks remain; avoid overmixing to keep the texture tender.
6. Divide the batter evenly among the prepared pan cups, filling each about two-thirds full to allow for rising.
7. Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the mini loaves cool in the pan for 5 minutes before transferring them to a wire rack to cool completely; this prevents them from becoming soggy.
A warm, crumbly bite reveals a soft interior flecked with herbal chives and pockets of melted cheddar, perfect for pairing with a bowl of soup or simply enjoyed on their own as a savory snack.
Lemon Poppy Seed Mini Loaf Delight
A quiet afternoon calls for the gentle rhythm of baking, where the bright scent of lemon and the delicate crunch of poppy seeds come together in these tender mini loaves, each one a small, sunlit comfort.
Ingredients
For the batter:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup poppy seeds
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup buttermilk
– Zest of 2 lemons
– 1/4 cup fresh lemon juice
For the glaze (optional):
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice
Instructions
1. Preheat your oven to 350°F and grease a mini loaf pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1/4 cup poppy seeds, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until fully combined. Tip: Sifting the dry ingredients helps avoid lumps for a smoother batter.
3. In a large bowl, cream 1/2 cup softened unsalted butter with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs one at a time, beating well after each addition until incorporated.
5. Gradually mix in 1 cup buttermilk, the zest of 2 lemons, and 1/4 cup fresh lemon juice until just blended. Tip: Avoid overmixing to keep the loaves tender and not tough.
6. Slowly fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain.
7. Divide the batter evenly among the prepared mini loaf pan cavities, filling each about 2/3 full.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Tip: Rotate the pan halfway through baking for even browning.
9. Allow the loaves to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. If using the glaze, whisk together 1 cup powdered sugar and 2 tbsp fresh lemon juice in a small bowl until smooth, then drizzle over the cooled loaves.
Just out of the oven, these loaves boast a moist, fine crumb with a zesty lemon burst and subtle nuttiness from the poppy seeds, perfect for slicing thin and serving with a dollop of whipped cream or alongside a cup of herbal tea for a peaceful moment.
Blueberry Almond Mini Loaves
Lingering over the counter this morning, I found myself craving something small and sweet, the kind of treat that feels like a quiet moment of comfort. These blueberry almond mini loaves are just that—a gentle bake filled with bursts of fruit and the warmth of nuts, perfect for savoring slowly with a cup of tea.
Ingredients
– For the batter: 1 cup all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup granulated sugar, 1/4 cup unsalted butter (softened), 1 large egg, 1/2 cup whole milk, 1 tsp vanilla extract, 1 cup fresh blueberries
– For topping: 2 tbsp sliced almonds
Instructions
1. Preheat the oven to 350°F and grease four mini loaf pans (each about 5×3 inches).
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, and 1/4 tsp salt until fully combined.
3. In a separate large bowl, cream 1/2 cup granulated sugar and 1/4 cup softened unsalted butter with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
4. Beat in 1 large egg until just incorporated, then mix in 1/2 cup whole milk and 1 tsp vanilla extract.
5. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix; a few streaks of flour are okay.
6. Toss 1 cup fresh blueberries with 1 tablespoon of the flour mixture (from the dry ingredients) to prevent sinking, then fold them evenly into the batter.
7. Divide the batter equally among the prepared mini loaf pans, filling each about two-thirds full.
8. Sprinkle 2 tbsp sliced almonds evenly over the tops of the batters.
9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
10. Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Just out of the oven, these mini loaves offer a tender crumb with juicy blueberry pockets and a subtle nuttiness from the almonds. They’re delightful warm with a dab of butter or enjoyed at room temperature as a simple, heartfelt snack.
Spiced Apple Cinnamon Mini Loaves
Zephyr-like whispers of autumn drift through my kitchen window, carrying the scent of fallen leaves and the promise of cozy afternoons. Today feels meant for measuring flour and sugar with slow, deliberate hands, for filling the air with the warm embrace of cinnamon and nutmeg. These spiced apple cinnamon mini loaves are my quiet celebration of the season’s gentle shift.
Ingredients
For the dry ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp salt
For the wet ingredients:
– 2 large eggs
– 1/2 cup whole milk
– 1/2 cup unsalted butter, melted and cooled
– 1 tsp vanilla extract
For the apple mixture:
– 1 1/2 cups finely chopped peeled apples (such as Granny Smith)
– 1 tbsp lemon juice
Instructions
1. Preheat your oven to 350°F and generously grease a mini loaf pan (6 cavities) with butter or non-stick spray.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and salt until fully combined.
3. In a separate medium bowl, beat the 2 large eggs lightly with a fork, then whisk in the whole milk, melted unsalted butter, and vanilla extract until smooth.
4. Tip: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; overmixing can lead to a tough loaf.
5. In a small bowl, toss the finely chopped peeled apples with the lemon juice to prevent browning and add moisture.
6. Fold the apple mixture into the batter until evenly distributed, being careful not to overmix.
7. Divide the batter equally among the prepared mini loaf pan cavities, filling each about 2/3 full.
8. Bake in the preheated 350°F oven for 28-32 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
9. Tip: Rotate the pan halfway through baking to ensure even browning and rising.
10. Remove the pan from the oven and let the loaves cool in the pan for 10 minutes before transferring them to a wire rack.
11. Tip: Allow the loaves to cool completely on the wire rack for at least 1 hour to set the texture and make slicing easier.
12. Once cooled, slice and serve, or store in an airtight container at room temperature for up to 3 days.
Gently spiced and tender, these mini loaves boast a moist crumb studded with soft apple pieces, each bite releasing a warm hug of cinnamon and nutmeg. Enjoy them slightly warm with a pat of butter, or crumble over morning yogurt for a cozy breakfast treat—their humble sweetness feels like a secret shared between friends on a crisp autumn day.
Carrot Cake Mini Loaves with Cream Cheese Drizzle
Gently, as the afternoon light filters through the kitchen window, I find myself drawn to the warmth of baking—these carrot cake mini loaves, with their tender crumb and sweet cream cheese drizzle, feel like a quiet hug on a slow day.
Ingredients
For the carrot cake mini loaves:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 3/4 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 2 cups grated carrots
For the cream cheese drizzle:
– 4 oz cream cheese, softened
– 1 cup powdered sugar
– 2 tbsp milk
– 1/2 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease four mini loaf pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt until well combined.
3. In a separate bowl, beat 3/4 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract with a mixer on medium speed for 2 minutes until smooth and slightly pale.
4. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain to avoid overmixing, which can make the loaves tough.
5. Fold in 2 cups grated carrots gently with a spatula until evenly distributed.
6. Divide the batter equally among the prepared pans, filling each about two-thirds full.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
9. For the drizzle, in a medium bowl, beat 4 oz softened cream cheese with a mixer on low speed until creamy, about 1 minute.
10. Gradually add 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract, beating until smooth and drizzle-consistency; if too thick, add more milk 1 tsp at a time.
11. Drizzle the cream cheese mixture over the cooled loaves using a spoon or piping bag for even coverage.
12. Allow the drizzle to set for at least 15 minutes before serving to prevent it from being too runny.
Unbelievably moist and spiced with cinnamon, these mini loaves have a soft texture that pairs perfectly with the tangy cream cheese drizzle; try serving them slightly warm with a cup of tea for a cozy treat that feels both nostalgic and comforting.
Rustic Honey Oat Mini Loaves
Dusk settles softly outside my window, the golden hour light spilling across the kitchen counter where these humble loaves rest, still warm from the oven and fragrant with the earthy sweetness of honey and oats. Each miniature loaf feels like a quiet promise of comfort, a small treasure to be shared or savored slowly with a cup of tea, reminding me that some of the simplest moments hold the deepest warmth.
Ingredients
For the dry mixture:
– 2 cups old-fashioned rolled oats
– 1 1/2 cups all-purpose flour
– 1/2 cup packed light brown sugar
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp fine sea salt
For the wet mixture:
– 1 cup whole milk, at room temperature
– 1/2 cup honey
– 1/4 cup unsalted butter, melted and cooled slightly
– 1 large egg, at room temperature
– 1 tsp pure vanilla extract
Instructions
1. Preheat your oven to 350°F and generously grease a 6-cup mini loaf pan with butter or non-stick spray.
2. In a large mixing bowl, whisk together 2 cups old-fashioned rolled oats, 1 1/2 cups all-purpose flour, 1/2 cup packed light brown sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt until fully combined.
3. In a separate medium bowl, whisk 1 cup whole milk, 1/2 cup honey, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp pure vanilla extract until smooth and emulsified.
4. Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined, being careful not to overmix; a few lumps are fine to keep the loaves tender.
5. Divide the batter evenly among the prepared mini loaf pan cups, filling each about two-thirds full to allow for rising.
6. Bake at 350°F for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a loaf comes out clean with no wet batter.
7. Remove the pan from the oven and let the loaves cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely.
Each loaf emerges with a tender, moist crumb and a subtly crisp crust, the oats lending a wholesome chewiness that pairs beautifully with the rich, floral notes of honey. Enjoy them warm with a smear of butter or toasted and drizzled with extra honey for a simple, satisfying treat any time of day.
Marble Swirl Mini Loaves
Years of baking have taught me that some recipes feel like coming home, and these marble swirl mini loaves are exactly that—a gentle dance of chocolate and vanilla, swirled together in cozy, individual portions.
Ingredients
For the vanilla batter:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/4 cup whole milk
– 1 large egg
– 1 tsp baking powder
– 1/2 tsp vanilla extract
– 1/4 tsp salt
For the chocolate batter:
– 1/4 cup all-purpose flour
– 2 tbsp unsweetened cocoa powder
– 2 tbsp granulated sugar
– 2 tbsp whole milk
– 1 tbsp unsalted butter, melted
– 1/2 tsp baking powder
Instructions
1. Preheat your oven to 350°F and grease four mini loaf pans.
2. In a medium bowl, whisk together 1 cup flour, 1/2 cup sugar, 1 tsp baking powder, and 1/4 tsp salt for the vanilla batter.
3. Add 1/4 cup softened butter, 1/4 cup milk, 1 egg, and 1/2 tsp vanilla extract to the dry ingredients, mixing until just combined; avoid overmixing for a tender crumb.
4. In a separate small bowl, combine 1/4 cup flour, 2 tbsp cocoa powder, 2 tbsp sugar, and 1/2 tsp baking powder for the chocolate batter.
5. Stir in 2 tbsp milk and 1 tbsp melted butter into the chocolate mixture until smooth.
6. Spoon alternating dollops of vanilla and chocolate batter into each prepared pan, filling them two-thirds full.
7. Use a knife to gently swirl the batters together in a figure-eight motion for a marbled effect, being careful not to overmix.
8. Bake at 350°F for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the loaves to cool in the pans for 10 minutes before transferring to a wire rack to cool completely; this prevents them from breaking.
Light and tender with a subtle contrast of sweet vanilla and rich cocoa, these mini loaves are perfect for a quiet morning with coffee or as a heartfelt gift, wrapped simply in parchment paper.
Cranberry Orange Mini Loaves
Fragrant memories of autumn afternoons drift through my kitchen as I prepare these tender little loaves, their citrus-kissed aroma mingling with the tart sweetness of cranberries in a dance of seasonal flavors. There’s something quietly comforting about the rhythm of measuring and mixing, creating miniature treasures that hold both warmth and brightness in every slice.
Ingredients
For the batter:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 large egg
– ¾ cup whole milk
– ¼ cup vegetable oil
– 1 tbsp orange zest
– ½ cup fresh orange juice
– 1 cup fresh cranberries, coarsely chopped
For the glaze (optional):
– 1 cup powdered sugar
– 2 tbsp fresh orange juice
Instructions
1. Preheat your oven to 350°F and generously grease four 5×3-inch mini loaf pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt until fully combined.
3. In a separate medium bowl, beat 1 large egg lightly with a fork before adding ¾ cup whole milk, ¼ cup vegetable oil, 1 tbsp orange zest, and ½ cup fresh orange juice, whisking until smooth.
4. Tip: Zest your orange before juicing it for easier handling and maximum citrus flavor.
5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—do not overmix.
6. Fold in 1 cup coarsely chopped fresh cranberries until evenly distributed throughout the batter.
7. Divide the batter equally among the four prepared mini loaf pans, filling each about two-thirds full.
8. Bake at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
9. Tip: Rotate the pans halfway through baking for even browning and perfect texture.
10. Remove the loaves from the oven and let them cool in the pans on a wire rack for 15 minutes.
11. Carefully turn the loaves out onto the wire rack to cool completely before glazing.
12. For the optional glaze, whisk together 1 cup powdered sugar and 2 tbsp fresh orange juice in a small bowl until smooth.
13. Drizzle the glaze over the cooled mini loaves using a spoon or piping bag.
14. Tip: Allow the loaves to cool completely before glazing to prevent the icing from melting and becoming too thin.
Rustic yet refined, these mini loaves boast a moist, tender crumb that gives way to bursts of tart cranberry and bright citrus notes. Serve them slightly warm with a pat of butter for breakfast, or slice them thinly for an elegant afternoon tea accompaniment—each bite carries the essence of fall in the most delightful way.
Triple Berry Yogurt Mini Loaves
Sometimes, on quiet afternoons like this, I find myself drawn to the kitchen, where the gentle rhythm of baking brings a sense of peace. Softly, I gather the ingredients for these tender mini loaves, each one promising a burst of berry sweetness and the comforting tang of yogurt. It’s a simple recipe, really, but one that feels like a warm embrace on a slow day.
Ingredients
– For the batter: 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup plain yogurt, 1/4 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
– For the berries: 1 cup mixed fresh berries (such as raspberries, blueberries, and blackberries), chopped if large
Instructions
1. Preheat the oven to 350°F and grease a mini loaf pan with non-stick cooking spray.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
3. In a separate large bowl, mix 1 cup plain yogurt, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract with a spatula until smooth.
4. Tip: Gently fold the dry ingredients into the wet mixture to avoid overmixing, which can make the loaves tough.
5. Add 1 cup mixed fresh berries to the batter and stir lightly to distribute them evenly without crushing.
6. Divide the batter evenly among the prepared mini loaf pan cavities, filling each about two-thirds full.
7. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Tip: Rotate the pan halfway through baking for even browning and to ensure all loaves cook uniformly.
9. Remove the pan from the oven and let the loaves cool in the pan for 10 minutes before transferring them to a wire rack.
10. Tip: Allow the loaves to cool completely on the rack to prevent them from becoming soggy from trapped steam.
11. Serve the mini loaves warm or at room temperature.
You’ll love the moist, tender crumb that melts in your mouth, punctuated by juicy berry bursts and a subtle tang from the yogurt. For a delightful twist, try toasting a slice and pairing it with a dollop of honey or a sprinkle of powdered sugar—it transforms this humble treat into something truly special.
Conclusion
Perfect for any gathering or cozy night in, these mini loaf recipes offer endless delicious possibilities. We hope you find inspiration to bake and share these treats with loved ones. Don’t forget to comment with your favorite, pin this roundup for later, and happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
