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Four Sweet Mini Loaves from One Dough

Calories 3910kcal
Author Beth Pierce

Ingredients

Sweet Bread Base Dough

  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 cup milk
  • 3 eggs
  • 6 tablespoons vegetable oil
  • 3/4 cup white sugar
  • 3/4 cup brown sugar

Cranberry Orange add ins

  • 1/2 cup fresh cranberries
  • 1 tablespoons orange zest
  • 2 tablespoons orange juice

Eggnog add ins

  • 1/4 cup prepared eggnog
  • 1/8 teaspoon nutmeg
  • 1 tablespoon rum

Cherry Almond add ins

  • 1/4 cup sliced almonds
  • 1/2 cup chopped maraschino cherries
  • 2 tablespoons maraschino cherry juice

Banana Nut add ins

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped pecans
  • 1/2 cup mashed overripe banana

Instructions

  • Preheat oven to 350 degrees. Please see notes in post on correct pan size.
  • In large bowl mix flour, salt and baking powder. In small bowl whisk together milk, eggs and and vegetable oil. Add milk mixture and sugars to flour mixture and stir just to combine. Do not over mix as it may make the bread tough.
  • Pour 3/4 to 1 cup base batter (ideally you are trying to hit right in the middle) in large pyrex measuring cup. Stir in cranberries, orange zest and orange juice. Again do not over mix. Pour into mini loaf pan sprayed with nonstick baking spray; filling three of the holes. Please see notes in post on correct size pan.
  • Rinse out measuring cup. Pour 3/4 to 1 cup base batter (ideally you are trying to hit right in the middle) in large pyrex measuring cup. Stir in eggnog, nutmeg and rum. Again do not over mix. Pour into mini loaf pan sprayed with nonstick baking spray; filling three of the holes.
  • Rinse out measuring cup. Pour 3/4 to 1 cup base batter (ideally you are trying to hit right in the middle) in large pyrex measuring cup. Stir in sliced almonds, maraschino cherries and maraschino cherry juice. Again do not over mix. Pour into mini loaf pan sprayed with nonstick baking spray; filling three of the holes.
  • Rinse out measuring cup. Pour 3/4 to 1 cup base batter (ideally you are trying to hit right in the middle) in large pyrex measuring cup. Stir in baking soda, vanilla extract, pecans and mashed banana. Again do not over mix. Pour into mini loaf pan sprayed with nonstick baking spray; filling three of the holes.
  • Bake for 25-28 minutes. Cool for 10 minutes before carefully removing from pan. Cool completely before putting in mini bread bags.

Video

Notes

I purchased mini bread bags from local cake supply store. They were 10 cents/each. .

Nutrition

Calories: 3910kcal | Carbohydrates: 606g | Protein: 66g | Fat: 140g | Saturated Fat: 26g | Polyunsaturated Fat: 60g | Monounsaturated Fat: 45g | Trans Fat: 1g | Cholesterol: 558mg | Sodium: 2718mg | Potassium: 2011mg | Fiber: 20g | Sugar: 365g | Vitamin A: 1483IU | Vitamin C: 45mg | Calcium: 1118mg | Iron: 20mg