Welcome to a world where mini loaf pans are the secret to big flavors and endless creativity in your kitchen! Whether you’re whipping up quick weeknight dinners, indulging in seasonal favorites, or craving some comfort food, these 18 delicious recipes are about to make your mini loaf pan your new best friend. Get ready to be inspired—your next baking adventure starts here!
Banana Nut Mini Loaves
These Banana Nut Mini Loaves are the perfect bite-sized treat, packed with the cozy flavors of ripe bananas and crunchy walnuts.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 2 medium)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/3 cup melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F and grease a mini loaf pan.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In another bowl, mix 1 cup mashed ripe bananas, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/3 cup melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until well combined.
- Gradually fold the dry ingredients into the banana mixture, then stir in 1/2 cup chopped walnuts.
- Divide the batter evenly among the prepared mini loaf pan sections.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
The mini loaves are wonderfully moist with a delightful crunch from the walnuts, making them a hit for breakfast or as a snack.
Tip: For an extra flavor boost, toast the walnuts before adding them to the batter.
Pumpkin Spice Mini Loaves
These Pumpkin Spice Mini Loaves are the perfect bite-sized treat, packed with warm spices and moist pumpkin flavor, ideal for sharing or savoring all to yourself.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pure pumpkin puree
- 1/3 cup water
Instructions
- Preheat your oven to 350°F and grease a mini loaf pan.
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice.
- In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs, one at a time, then mix in 1 cup pure pumpkin puree.
- Alternately add the dry ingredients and 1/3 cup water to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Divide the batter evenly among the prepared mini loaf pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The magic of these mini loaves lies in their perfectly balanced spice and the irresistibly tender crumb that makes them a hit at any gathering.
Tip: For an extra festive touch, drizzle the cooled loaves with a simple glaze made from powdered sugar and a splash of milk.
Lemon Poppy Seed Mini Loaves
These Lemon Poppy Seed Mini Loaves are the perfect blend of tangy and sweet, with a delightful crunch from the poppy seeds. Ideal for a sunny afternoon tea or a bright start to your morning!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup buttermilk
- 1 tablespoon poppy seeds
Instructions
- Preheat your oven to 350°F and grease four mini loaf pans.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
- In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs, one at a time, then mix in 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice.
- Alternately add the flour mixture and 1/2 cup buttermilk to the butter mixture, beginning and ending with the flour. Stir in 1 tablespoon poppy seeds.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
The zesty lemon flavor paired with the subtle crunch of poppy seeds makes these mini loaves irresistibly moist and flavorful. They’re a hit at brunches or as a thoughtful homemade gift!
Tip: For an extra lemony kick, drizzle the cooled loaves with a simple glaze made of powdered sugar and lemon juice.
Chocolate Chip Mini Loaves
These Chocolate Chip Mini Loaves are the perfect bite-sized treat, combining the classic comfort of homemade bread with the irresistible allure of chocolate chips.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and grease four mini loaf pans.
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract, beating well.
- Alternately add the flour mixture and 1/2 cup sour cream to the butter mixture, beginning and ending with the flour mixture. Stir in 1 cup semi-sweet chocolate chips.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
The sour cream in this recipe ensures each mini loaf is incredibly moist, with a tender crumb that makes them disappear fast. Perfect for packing in lunches or enjoying with your afternoon coffee.
Tip: For an extra chocolatey version, try mixing in a handful of mini chocolate chips along with the regular-sized ones.
Blueberry Lemon Mini Loaves
These Blueberry Lemon Mini Loaves are the perfect blend of sweet and tangy, packed with juicy blueberries and a hint of lemon zest for a refreshing twist.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F and grease four mini loaf pans.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1/2 cup buttermilk and 1 tablespoon lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in 1 cup fresh blueberries.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
The lemon zest not only adds a bright flavor but also keeps the loaves incredibly moist. These mini loaves are perfect for a brunch spread or as a sweet afternoon treat.
Tip: For an extra lemony kick, drizzle the cooled loaves with a simple glaze made of powdered sugar and lemon juice.
Cinnamon Swirl Mini Loaves
These Cinnamon Swirl Mini Loaves are the perfect bite-sized treat, combining the warmth of cinnamon with the comfort of homemade bread.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 tbsp vanilla extract
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
Instructions
- Preheat your oven to 350°F and grease a mini loaf pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
- Add 1 cup milk, 1/3 cup vegetable oil, 1 large egg, and 1 tbsp vanilla extract to the dry ingredients. Stir until just combined.
- In a small bowl, mix 1/4 cup melted butter, 1/2 cup brown sugar, and 2 tbsp ground cinnamon to create the swirl mixture.
- Pour half of the batter into the prepared pan, then drizzle half of the cinnamon mixture over the top. Repeat with the remaining batter and cinnamon mixture.
- Use a knife to swirl the cinnamon mixture into the batter for a marbled effect.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
The magic of these mini loaves lies in the perfect swirl of cinnamon and sugar, creating pockets of sweetness in every bite.
Tip: For an extra crunch, sprinkle the tops with a little coarse sugar before baking.
Apple Cinnamon Mini Loaves
These Apple Cinnamon Mini Loaves are the perfect bite-sized treat, combining the cozy flavors of apple and cinnamon in a moist, tender loaf that’s just right for sharing.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely chopped apple (about 1 medium apple)
Instructions
- Preheat your oven to 350°F and grease a mini loaf pan.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.
- In another bowl, mix 1/2 cup unsweetened applesauce, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup finely chopped apple.
- Divide the batter evenly among the prepared mini loaf pan sections. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The secret to these mini loaves’ irresistible texture? The finely chopped apple melts into the batter, creating pockets of sweetness in every bite.
Tip: For an extra cinnamon kick, sprinkle a little cinnamon sugar on top of the batter before baking.
Zucchini Bread Mini Loaves
These Zucchini Bread Mini Loaves are the perfect way to enjoy a classic comfort food in a cute, individual-sized package. Moist, spiced, and packed with zucchini, they’re a hit for breakfast or snack time.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
Instructions
- Preheat your oven to 350°F and grease 4 mini loaf pans.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, mix 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until well combined.
- Stir the dry ingredients into the wet ingredients until just combined, then fold in 1 cup grated zucchini.
- Divide the batter evenly among the prepared mini loaf pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
The mini loaves’ compact size means they bake up with extra moist centers and slightly crisp edges, offering the best of both textures in every bite.
Tip: For an extra touch of sweetness, sprinkle the tops with a little coarse sugar before baking.
Carrot Cake Mini Loaves
These Carrot Cake Mini Loaves pack all the cozy flavors of classic carrot cake into adorable, individual-sized treats perfect for sharing (or not!).
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F and grease a mini loaf pan.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
- In another bowl, beat 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 2 large eggs, 1/2 cup vegetable oil, and 1 tsp vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the grated carrots and 1/2 cup chopped walnuts (if using).
- Divide the batter evenly among the prepared mini loaf pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The mini loaves’ moist texture and warm spice notes make them irresistibly snackable, with the optional walnuts adding a delightful crunch.
Tip: For an extra special touch, drizzle the cooled loaves with a simple glaze made from powdered sugar and milk.
Peanut Butter Chocolate Mini Loaves
These Peanut Butter Chocolate Mini Loaves are the perfect bite-sized treats that combine the rich flavors of peanut butter and chocolate in every moist bite.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup creamy peanut butter
- 1 large egg
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F and grease a mini loaf pan.
- In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/2 tsp salt.
- In another bowl, mix 1/2 cup milk, 1/4 cup creamy peanut butter, 1 large egg, 2 tbsp vegetable oil, and 1 tsp vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients, stirring just until mixed. Fold in 1/2 cup chocolate chips.
- Divide the batter evenly among the prepared mini loaf pan sections.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
The magic of these mini loaves lies in the swirls of peanut butter that peek through the chocolatey batter, offering a delightful surprise in every slice.
Tip: For an extra peanut butter punch, drizzle melted peanut butter over the cooled loaves before serving.
Strawberry Cheesecake Mini Loaves
These Strawberry Cheesecake Mini Loaves are the perfect bite-sized treat, combining the creamy richness of cheesecake with the sweet tang of fresh strawberries.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F and grease a mini loaf pan.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/4 tsp salt.
- In another bowl, mix 1/2 cup milk, 1/4 cup melted unsalted butter, 1 egg, and 1 tsp vanilla extract until well combined.
- Fold the wet ingredients into the dry ingredients, then gently stir in 1 cup diced strawberries.
- Divide the batter evenly among the prepared mini loaf pan sections.
- In a small bowl, beat 4 oz softened cream cheese with 1/4 cup powdered sugar until smooth. Dollop this mixture onto each loaf.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
The swirl of cream cheese and bursts of strawberry make these mini loaves irresistibly moist and flavorful. They’re a hit at brunches or as a sweet afternoon pick-me-up.
Tip: For an extra touch, drizzle the cooled loaves with a simple strawberry glaze made from pureed strawberries and powdered sugar.
Almond Joy Mini Loaves
These Almond Joy Mini Loaves are a delightful twist on the classic candy bar, packed with coconut, almonds, and chocolate for a sweet treat that’s perfect for sharing.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped almonds
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F and grease a mini loaf pan.
- In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp salt.
- Add 1/2 cup milk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined.
- Fold in 1/2 cup sweetened shredded coconut, 1/2 cup chopped almonds, and 1/2 cup chocolate chips.
- Divide the batter evenly among the prepared mini loaf pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The combination of crunchy almonds, chewy coconut, and melty chocolate chips in these mini loaves creates a texture and flavor profile that’s irresistibly reminiscent of the beloved Almond Joy candy bar.
Tip: For an extra chocolatey touch, drizzle melted chocolate over the cooled loaves before serving.
Maple Pecan Mini Loaves
These Maple Pecan Mini Loaves are the perfect bite-sized treats, combining the rich flavors of maple and the crunch of pecans in a moist, tender loaf.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease a mini loaf pan.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
- In another bowl, mix 1/2 cup melted unsalted butter, 1/4 cup pure maple syrup, 1 large egg, 1/2 cup milk, and 1 tsp vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup chopped pecans.
- Divide the batter evenly among the prepared mini loaf pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
The maple glaze seeps into the loaf, creating a moist texture that contrasts beautifully with the crunchy pecans on top.
Tip: For an extra maple kick, drizzle the cooled loaves with a little more maple syrup before serving.
Cherry Almond Mini Loaves
These Cherry Almond Mini Loaves are a delightful treat, combining the sweet tartness of cherries with the nutty richness of almonds, perfect for a cozy afternoon snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 tsp almond extract
- 1/2 cup milk
- 1 cup dried cherries
- 1/2 cup sliced almonds
Instructions
- Preheat your oven to 350°F and grease a mini loaf pan.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- In another bowl, mix 1/2 cup melted butter, 2 large eggs, 1/2 tsp almond extract, and 1/2 cup milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup dried cherries and 1/2 cup sliced almonds.
- Divide the batter evenly among the prepared mini loaf pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The combination of juicy cherries and crunchy almonds in these mini loaves creates a texture that’s irresistibly satisfying, making them a hit at any gathering.
Tip: For an extra almond flavor, sprinkle a few more sliced almonds on top before baking.
Double Chocolate Mini Loaves
These Double Chocolate Mini Loaves are the perfect treat for chocolate lovers, offering a rich, moist texture with a deep chocolate flavor that’s irresistible.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and grease four mini loaf pans.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.
- In a large bowl, mix 1/2 cup melted unsalted butter and 1 cup granulated sugar until well combined. Add 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract.
- Alternately add the dry ingredients and 1/2 cup sour cream to the butter mixture, beginning and ending with the dry ingredients. Fold in 1/2 cup semi-sweet chocolate chips.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
The combination of sour cream and melted butter ensures these mini loaves stay incredibly moist, while the double dose of chocolate makes every bite decadent.
Tip: For an extra chocolatey experience, drizzle melted chocolate over the cooled loaves before serving.
Oatmeal Raisin Mini Loaves
These Oatmeal Raisin Mini Loaves are the perfect bite-sized treat, packed with chewy raisins and a hint of cinnamon for that classic comfort flavor.
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F and grease a mini loaf pan.
- In a large bowl, whisk together 1 cup all-purpose flour, 1 cup rolled oats, 1/2 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.
- In another bowl, mix 1/2 cup melted unsalted butter, 1 large egg, 1/2 cup milk, and 1 tsp vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup raisins.
- Divide the batter evenly among the prepared mini loaf pan sections.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
The mini loaves are wonderfully moist with a tender crumb, and the raisins add a sweet burst in every bite. Perfect for packing in lunchboxes or enjoying with your morning coffee.
Tip: For an extra touch, drizzle the cooled loaves with a simple glaze made from powdered sugar and milk.
Glazed Orange Mini Loaves
These Glazed Orange Mini Loaves are a burst of citrusy sunshine, perfect for brightening up your breakfast table or as a sweet afternoon treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 cup powdered sugar
- 1 tablespoon fresh orange juice (for glaze)
Instructions
- Preheat your oven to 350°F and grease four mini loaf pans.
- In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
- In another bowl, cream together 1/2 cup granulated sugar and 1/4 cup unsalted butter until light and fluffy. Beat in the egg, then stir in 1/2 cup fresh orange juice and 1 tablespoon orange zest.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Divide the batter evenly among the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- While the loaves cool, whisk together 1/2 cup powdered sugar and 1 tablespoon fresh orange juice to make the glaze. Drizzle over the cooled loaves.
The glaze seeps into the warm loaves, creating a moist texture with a bright orange flavor that’s irresistible.
Tip: For an extra citrus kick, add a little more zest to the glaze.
Savory Herb and Cheese Mini Loaves
These Savory Herb and Cheese Mini Loaves are the perfect bite-sized treats packed with flavor, ideal for brunch or as a side to your favorite soup.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh chives, finely chopped
- 1 cup sharp cheddar cheese, grated
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
Instructions
- Preheat your oven to 375°F and grease a mini loaf pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Stir in 1/4 cup fresh parsley, 1/4 cup fresh chives, and 1 cup sharp cheddar cheese until evenly distributed.
- In another bowl, mix 1 cup milk, 1/4 cup unsalted butter, and 1 large egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Divide the batter evenly among the prepared mini loaf pan sections.
- Bake for 20-25 minutes, or until the loaves are golden and a toothpick inserted comes out clean.
The combination of fresh herbs and sharp cheddar in these mini loaves creates a delightful contrast of flavors that’s sure to impress. Their small size makes them perfect for sharing or enjoying as a personal treat.
Tip: For an extra cheesy top, sprinkle a little additional grated cheddar on each loaf before baking.
Conclusion
We hope these 18 delicious mini loaf pan recipes inspire your next baking adventure! Perfect for sharing or savoring solo, there’s something for every taste. Don’t forget to try your favorites, leave a comment with what you loved, and share the joy by pinning this article on Pinterest. Happy baking!