By now, you’re probably well aware of our family’s love for loaves – especially mini loaves! These Cranberry Bread Mini Loaves have just a hint of orange and cinnamon, but are overwhelmingly tasty!
Ingredients for Cranberry Bread Mini Loaves
1 cup unsalted butter
1 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
¾ tsp. baking soda
¾ tsp. baking powder
Pinch of salt
2 ¼ cups all-purpose flour
1 ¼ cup sour cream
¾ cup fresh cranberries
1/2 cup white chocolate chips, optional
Orange zest, optional
1 teaspoon cinnamon, optional
This cranberry bread mini loaf recipe is moist and soft, without being too crumbly. It’s the perfect treat for the holidays and makes a great gift for neighbors or family.
We used a mixture of fresh and dried cranberries for a fun contrast, but feel free to use one or the other if you’d prefer.
Preheat oven to 350F.
Line a mini loaf tray with mini-loaf liners or parchment paper squares.
With a mixer, cream the butter and sugar until light and fluffy, about 3 minutes.
Add in the vanilla, then the eggs one at a time and mix until each is incorporated.
In a separate bowl, stir together the flour, baking soda, baking powder, and salt.
Add half of the flour mixture, then half of the sour cream to the egg-butter mixture, then repeat.
Gently fold the fresh cranberries into the batter.
Portion the batter into the lined mini loaf pan using a 1/2 cup measuring cup.
Bake 20-25 minutes until cream colored and the cranberry bread tops spring back when tapped.