Tiny loaves, big flavor! Whether you’re hosting an intimate dinner party or simply craving perfectly portioned treats, these mini loaf pan recipes are your new secret weapon. From savory breads to sweet desserts, we’ve gathered 17 delicious ideas that turn small gatherings into memorable feasts. Let’s dive into these charming creations that prove good things truly do come in small packages.
Pumpkin Spice Mini Loaves
Baking these pumpkin spice mini loaves feels like wrapping up autumn in a warm, fragrant hug. The scent of cinnamon and nutmeg fills the kitchen, a gentle reminder of cozy afternoons and shared moments. Each little loaf is a perfect, personal portion of seasonal comfort, ideal for savoring slowly with a cup of tea or gifting to a friend.
Serving: 6 mini loaves | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 1 ¾ cups all-purpose flour (I always spoon and level it for accuracy)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (freshly grated if you have it)
- ¼ teaspoon ground cloves
- 2 large eggs, at room temperature (they blend into the batter so much smoother this way)
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (a neutral oil lets the spices shine)
- ⅓ cup water
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and generously grease six mini loaf pans.
- In a medium bowl, whisk together the 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ground cloves until no streaks remain.
- In a large mixing bowl, combine the 2 room-temperature eggs, 1 cup granulated sugar, and ½ cup packed light brown sugar; whisk vigorously for about 2 minutes until the mixture is pale and slightly thickened.
- Whisk the 1 cup pumpkin puree, ½ cup vegetable oil, ⅓ cup water, and 1 teaspoon vanilla extract into the egg and sugar mixture until fully incorporated and smooth.
- Tip: Add the dry ingredients to the wet in two additions, folding gently with a spatula after each until just combined; overmixing can lead to dense loaves.
- Divide the batter evenly among the prepared mini loaf pans, filling each about ⅔ full.
- Tip: Gently tap each pan on the counter a few times to release any large air bubbles for an even crumb.
- Place the pans on a baking sheet for easier handling and bake in the preheated 350°F oven for 32 to 35 minutes.
- Tip: The loaves are done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the tops spring back lightly when touched.
- Let the loaves cool in their pans on a wire rack for 15 minutes before carefully turning them out to cool completely.
Ultimately, these mini loaves boast a tender, moist crumb that melts in your mouth, with the warm spices perfectly complementing the earthy sweetness of the pumpkin. For a special treat, try slicing a loaf horizontally, toasting it lightly, and spreading it with a thin layer of cream cheese or maple butter. They’re just as delightful shared from a basket on the kitchen counter as they are wrapped in parchment and tied with twine for a thoughtful homemade gift.
Chocolate Chip Banana Mini Loaves
There’s something quietly comforting about the scent of ripe bananas and warm chocolate filling the kitchen on a slow afternoon. These mini loaves capture that cozy feeling in a perfectly portioned treat, each slice studded with melty chips and tender crumb. It’s the kind of simple baking that feels like a gentle pause in the day.
Serving: 4 mini loaves | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 3 very ripe medium bananas, mashed until smooth (I like them speckled with brown for maximum sweetness)
– 1/3 cup melted unsalted butter, cooled slightly
– 1/2 cup granulated sugar
– 1 large egg, at room temperature for better blending
– 1 teaspoon pure vanilla extract
– 1 1/2 cups all-purpose flour, spooned and leveled
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 3/4 cup semi-sweet chocolate chips (I always add a handful extra because why not?)
Instructions
1. Preheat your oven to 350°F and lightly grease four 5×3-inch mini loaf pans.
2. In a large bowl, mash the bananas with a fork until no large lumps remain.
3. Whisk in the melted butter, sugar, egg, and vanilla extract until fully combined and smooth.
4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
5. Tip: Gently fold the dry ingredients into the wet mixture using a spatula—overmixing can lead to dense loaves.
6. Fold in the chocolate chips until evenly distributed throughout the batter.
7. Divide the batter evenly among the prepared pans, filling each about two-thirds full.
8. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Tip: Rotate the pans halfway through baking to ensure even browning.
10. Let the loaves cool in the pans on a wire rack for 10 minutes, then carefully turn them out to cool completely.
11. Tip: For extra moisture, wrap cooled loaves in plastic wrap and let them rest overnight before slicing.
A warm slice reveals a soft, banana-kissed interior with pockets of melted chocolate that cling to each bite. The edges are lightly golden, offering a subtle crispness against the tender crumb. Serve one loaf as a simple dessert with a dollop of whipped cream, or tuck a slice into a lunchbox for a sweet midday treat.
Blueberry Streusel Mini Loaves
Kneading the dough for these little loaves feels like a quiet meditation, the kind of simple kitchen ritual that grounds me when the world outside feels too loud. Each miniature loaf cradles pockets of tart blueberries beneath a crumbly, buttery streusel that crackles with sugar—a humble treat that feels both nostalgic and new.
Serving: 6 mini loaves | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour (I always spoon and level it for accuracy)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, cold and cubed (I keep mine in the freezer for 10 minutes first)
– 1 cup fresh blueberries, rinsed and patted dry (frozen work too, but don’t thaw them)
– 2 large eggs, at room temperature (they blend smoother this way)
– 1/2 cup whole milk
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tsp pure vanilla extract (the real stuff makes all the difference)
– 1/4 cup brown sugar, for the streusel topping
– 1 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and lightly grease six mini loaf pans.
2. In a large bowl, whisk together 1 3/4 cups of the flour, granulated sugar, baking powder, and salt.
3. Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, beat the room-temperature eggs with the milk and vanilla extract until fully combined.
5. Pour the wet ingredients into the dry mixture and stir gently until just incorporated—overmixing can make the loaves tough.
6. Gently fold in the rinsed blueberries, being careful not to burst them.
7. Divide the batter evenly among the prepared mini loaf pans, filling each about two-thirds full.
8. For the streusel, mix the remaining 1/4 cup flour, brown sugar, and cinnamon in a small bowl, then sprinkle it generously over each loaf.
9. Bake the loaves in the preheated oven for 30–35 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 them to a wire rack to cool completely.
Rustic and tender, these mini loaves offer a delightful contrast between the moist, berry-studded crumb and the crisp streusel topping. Serve them warm with a dollop of whipped cream for a cozy dessert, or wrap one in parchment paper as a sweet surprise in a lunchbox—they’re just as good the next day, if they last that long.
Cheesy Herb Garlic Mini Loaves
Kindly, as the afternoon light fades on this December day, I find myself drawn to the warmth of the oven and the simple, comforting ritual of baking. These little loaves are a quiet celebration of garlic and herbs, a cozy project for a reflective evening. They fill the kitchen with a fragrance that feels like a gentle hug.
Serving: 6 mini loaves | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour, spooned and leveled for accuracy—it makes all the difference.
– 1 tablespoon baking powder, fresh and lively.
– 1 teaspoon salt, I always use fine sea salt for even distribution.
– 1/2 teaspoon black pepper, freshly ground if you can.
– 3 cloves garlic, minced finely; I love the pungent bite of fresh garlic here.
– 2 tablespoons fresh parsley, chopped—it adds a bright, green note.
– 1 tablespoon fresh thyme leaves, stripped from the stems; dried works in a pinch, but fresh is worth it.
– 1 1/2 cups shredded sharp cheddar cheese, about 6 ounces; I prefer a block I grate myself for better melt.
– 1 cup whole milk, at room temperature to help the batter come together smoothly.
– 1/2 cup unsalted butter, melted and slightly cooled; I use high-quality butter for rich flavor.
– 1 large egg, at room temperature—it blends in more easily.
Instructions
1. Preheat your oven to 375°F and grease a 6-cavity mini loaf pan thoroughly with butter or non-stick spray.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
3. Add the minced garlic, chopped parsley, thyme leaves, and shredded cheddar cheese to the dry ingredients, stirring gently to coat them evenly with flour—this helps prevent the cheese from clumping. Tip: If using dried herbs, reduce the amount by half to avoid overpowering the flavor.
4. In a separate medium bowl, whisk the whole milk, melted unsalted butter, and large egg until smooth and fully incorporated.
5. Pour the wet ingredients into the dry ingredients and fold together with a spatula just until no dry streaks remain; do not overmix to keep the loaves tender. Tip: A few lumps are okay—overmixing can lead to tough bread.
6. Divide the batter evenly among the prepared mini loaf pan cavities, filling each about three-quarters full.
7. Bake in the preheated oven at 375°F for 22 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
8. Remove the pan from the oven and let the loaves cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly.
Soft and golden, these mini loaves emerge with a crust that gives way to a moist, cheesy interior flecked with herbs. Serve them warm, perhaps split and toasted with a pat of butter, or alongside a bowl of soup for a comforting meal that feels like a quiet moment of joy.
Peanut Butter Swirl Mini Loaves
Cradling a warm mug in my hands, I find myself drawn to the kitchen on these quiet winter evenings, where the simple act of baking becomes a gentle meditation. There’s something deeply comforting about filling the house with the scent of toasted nuts and sweet batter, a small ritual that turns a dreary Tuesday into something softly memorable.
Serving: 4 mini loaves | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups all-purpose flour, spooned and leveled for accuracy—I learned the hard way that packing it leads to dense loaves.
– 1 cup granulated sugar, which I sometimes reduce by a quarter cup if I want a less sweet treat.
– 1 teaspoon baking powder, always checked for freshness since old powder won’t give that lovely rise.
– ½ teaspoon baking soda
– ½ teaspoon fine sea salt, my preference for its clean flavor over table salt.
– 1 cup buttermilk, at room temperature to help the batter come together smoothly.
– ½ cup unsalted butter, melted and cooled slightly—I use a kitchen scale to measure 113 grams for precision.
– 2 large eggs, brought to room temperature; cold eggs can cause the batter to seize.
– 1 teaspoon pure vanilla extract, the real stuff makes all the difference.
– ¾ cup creamy peanut butter, natural or regular both work, but I stir natural varieties well to incorporate the oil.
– ¼ cup powdered sugar, sifted to avoid lumps in the swirl.
Instructions
1. Preheat your oven to 350°F (175°C) and grease four 5×3-inch mini loaf pans, lining them with parchment paper for easy removal.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until no streaks remain.
3. In a separate medium bowl, combine the buttermilk, melted unsalted butter, large eggs, and pure vanilla extract, whisking until fully blended and slightly frothy.
4. Pour the wet ingredients into the dry ingredients, folding gently with a spatula just until combined—overmixing can toughen the batter, so stop when you no longer see dry flour.
5. In a small bowl, stir the creamy peanut butter and sifted powdered sugar until smooth and spreadable; if it’s too thick, warm it for 10 seconds in the microwave.
6. Divide two-thirds of the batter evenly among the prepared mini loaf pans, spreading it into an even layer with the back of a spoon.
7. Dollop spoonfuls of the peanut butter mixture over the batter in each pan, then use a knife to swirl it through in a figure-eight motion, creating marbled patterns without overmixing.
8. Top with the remaining batter, spreading it gently to cover the swirls, then bake on the center rack for 30 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the loaves cool in the pans on a wire rack for 10 minutes, then carefully lift them out using the parchment paper to cool completely—this prevents steaming and ensures a tender crumb.
Just out of the oven, these loaves boast a golden crust that gives way to a moist, tender interior, with ribbons of peanut butter adding a rich, nutty sweetness in every bite. I love serving them slightly warm with a drizzle of honey or alongside a cup of spiced chai, letting the flavors melt together on a lazy afternoon.
Almond Joy Mini Loaves
Evenings like this, when the kitchen glows with the last amber light of December, I find myself reaching for the familiar comfort of almonds and coconut. There’s something quietly joyful about transforming simple pantry staples into a treat that feels both nostalgic and new. These little loaves are my gentle answer to holiday hustle—a sweet, tender pause.
Serving: 8 mini loaves | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup all-purpose flour (I always spoon and level it for accuracy)
– 1/2 cup granulated sugar, just enough to sweeten without overwhelming
– 1/4 cup unsweetened shredded coconut, toasted lightly for a nutty depth
– 1/3 cup sliced almonds, plus a handful more for sprinkling on top
– 1/2 cup whole milk, at room temperature to keep the batter smooth
– 1/4 cup unsalted butter, melted and cooled slightly
– 1 large egg, brought to room temperature for better emulsification
– 1 tsp baking powder
– 1/2 tsp pure vanilla extract (the real stuff makes all the difference)
– 1/4 tsp fine sea salt
Instructions
1. Preheat your oven to 350°F and generously grease eight mini loaf pans (about 3×2 inches each) with butter or non-stick spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
3. In a separate large bowl, whisk the egg and sugar for about 2 minutes until pale and slightly thickened.
4. Slowly pour in the melted butter while whisking continuously to create a smooth emulsion.
5. Stir in the milk and vanilla extract until fully incorporated.
6. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain—overmixing can lead to dense loaves.
7. Fold in the toasted coconut and sliced almonds until evenly distributed throughout the batter.
8. Divide the batter evenly among the prepared pans, filling each about two-thirds full.
9. Sprinkle the reserved sliced almonds over the tops of each loaf for a decorative crunch.
10. Bake on the center rack for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
11. Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely—this prevents steaming and soggy bottoms.
12. Once cooled, slice and serve.
Cooling brings out their tender crumb, with pockets of coconut and almonds offering little surprises in each bite. Consider warming a slice slightly and pairing it with a drizzle of dark chocolate or a dollop of whipped cream for an extra indulgent moment.
Strawberry Cheesecake Mini Loaves
Sometimes the simplest pleasures arrive in miniature packages, like these strawberry cheesecake mini loaves that feel like a quiet afternoon treat. They capture the essence of a classic dessert in a tender, handheld form, perfect for sharing or savoring slowly with a cup of tea.
Serving: 8 mini loaves | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted for a lighter crumb
– ¾ cup granulated sugar, which I find sweetens just right
– ½ cup unsalted butter, softened at room temperature for easy creaming
– 8 oz cream cheese, also at room temperature to blend smoothly
– 2 large eggs, I prefer room temp here to avoid curdling
– 1 tsp vanilla extract, pure for that warm aroma
– 1 cup fresh strawberries, hulled and diced small, their juiciness is key
– ½ tsp baking powder
– ¼ tsp salt, a pinch to balance the sweetness
Instructions
1. Preheat your oven to 350°F and grease eight mini loaf pans lightly with butter or non-stick spray.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium speed for about 2-3 minutes, until light and fluffy—this creaming step adds air for a tender texture.
4. Add the room temperature cream cheese to the butter-sugar mixture and beat for another minute until smooth and well incorporated.
5. Crack in the room temperature eggs one at a time, beating after each addition until just blended to avoid overmixing.
6. Stir in the vanilla extract gently with a spatula.
7. Gradually fold the dry flour mixture into the wet ingredients using a spatula, mixing until no streaks remain, but be careful not to overwork the batter.
8. Gently fold in the diced fresh strawberries until evenly distributed throughout the batter.
9. Divide the batter evenly among the 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 22-25 minutes, or until a toothpick inserted into the center comes out clean—keep an eye as oven times may vary.
11. Remove from the oven and let the mini loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
12. For best results, chill the loaves in the refrigerator for at least an hour before serving to set the cheesecake texture.
Delicate and moist, these mini loaves offer a soft crumb with pockets of juicy strawberry that burst with each bite. The cream cheese lends a subtle tang that balances the sweetness, making them ideal for a light dessert or an indulgent breakfast. Try serving them slightly warmed with a dollop of whipped cream or alongside fresh berries for an extra touch of summer.
Chai Spiced Mini Loaves
Wandering through the kitchen this afternoon, the scent of warm spices seemed to call for something cozy and small-batch. These chai-spiced mini loaves are my quiet answer—a gentle project that fills the house with cinnamon-cardamom whispers while keeping things simple. They’re just right for sharing with a neighbor or tucking into your own lunchbox tomorrow.
Serving: 6 mini loaves | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1½ cups all-purpose flour (I like to spoon it lightly into the cup to avoid packing)
– ¾ cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground cardamom (freshly ground if you have pods—it makes all the difference)
– ¼ teaspoon ground ginger
– ¼ teaspoon ground cloves
– ¼ teaspoon salt
– ½ cup whole milk, at room temperature (cold milk can slow the rise)
– ⅓ cup unsalted butter, melted and slightly cooled
– 2 large eggs, at room temperature (they incorporate more smoothly)
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease six mini loaf pans (about 3×5 inches each) with butter or non-stick spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom, ginger, cloves, and salt until evenly combined—this ensures the spices are distributed without overmixing later.
3. In a separate medium bowl, whisk the milk, melted butter, eggs, and vanilla extract until smooth and fully blended.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until no dry streaks remain; overmixing can lead to dense loaves, so stop as soon as it comes together.
5. Divide the batter evenly among the prepared pans, filling each about two-thirds full to allow room for rising.
6. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a loaf comes out clean with just a few moist crumbs—the tops should be golden and spring back lightly when touched.
7. Let the loaves cool in the pans on a wire rack for 10 minutes, then carefully turn them out to cool completely; this prevents steaming and keeps the crust tender.
A tender crumb holds those warm chai spices in every bite, with a subtle sweetness that pairs beautifully with a cup of tea. Try slicing a loaf thinly and toasting it for breakfast, or drizzle with a simple powdered sugar glaze for a festive touch.
Cranberry Orange Mini Loaves
Baking these little loaves feels like wrapping up the year in a warm kitchen hug. The scent of orange zest and cranberries fills the air, a quiet moment of sweetness before the holiday rush truly begins. It’s a simple pleasure, one that yields tender, fragrant bites perfect for sharing or savoring slowly with a cup of tea.
Serving: 4 mini loaves | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level it for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened to room temperature (this makes creaming so much easier)
– 2 large eggs, at room temperature (they incorporate better into the batter)
– ½ cup buttermilk (it gives the crumb a lovely tenderness)
– 1 tablespoon orange zest, freshly grated (about one large orange’s worth)
– 1 cup fresh cranberries, roughly chopped (I love the tart bursts they provide)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease four 5¾-inch mini loaf pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together for about 3 minutes, until light and fluffy.
4. Add the room-temperature eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Stir in the orange zest with a spatula to distribute the fragrant oils evenly.
6. Alternate adding the dry ingredients and buttermilk to the wet mixture: add one-third of the flour mixture, mix on low until just combined, then half the buttermilk, repeating until everything is added, ending with the flour. Tip: Mix only until no dry streaks remain to avoid a tough loaf.
7. Gently fold in the chopped cranberries with the spatula until they are evenly dispersed throughout the batter.
8. Divide the batter equally among the prepared mini loaf pans, smoothing the tops with the spatula.
9. Bake in the preheated oven for 30 to 35 minutes. Tip: Start checking at 30 minutes—the loaves are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Remove the pans from the oven and let the loaves cool in the pans on a wire rack for 10 minutes. Tip: This resting time helps them set and makes removal easier.
11. Carefully turn the loaves out onto the wire rack to cool completely before slicing.
Oozing with citrus warmth and tart berry pockets, these loaves have a moist, delicate crumb that practically melts. They’re delightful served slightly warm with a pat of butter, or try them toasted the next day for a crisper edge that highlights the cranberries’ pop.
Coffee Cake Mini Loaves
Gently, as the afternoon light slants through the kitchen window, I find myself drawn to the quiet ritual of baking these small, comforting loaves. There’s something deeply soothing about the rhythm of measuring and mixing, a simple pleasure that turns a few humble ingredients into a treat that feels like a warm hug. Let’s begin.
Serving: 6 mini loaves | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level it for accuracy)
– ¾ cup granulated sugar, plus 2 tablespoons reserved for the topping
– ½ cup unsalted butter, softened to room temperature—it should give slightly when pressed
– ½ cup whole milk, slightly warmed to take the chill off
– 2 large eggs, at room temperature for better emulsion
– 2 teaspoons baking powder
– 1 teaspoon pure vanilla extract (the real stuff makes all the difference)
– ½ teaspoon fine sea salt
– 1 ½ teaspoons ground cinnamon, my favorite warm spice for that classic swirl
– ¼ cup packed light brown sugar, for a hint of caramel depth in the streusel-like layer
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease six mini loaf pans (about 5¾ x 3¼ inches each) with butter or non-stick spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined; set this dry mixture aside.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and ¾ cup granulated sugar together for about 2 minutes, until light and fluffy—this incorporates air for a tender crumb.
4. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated, then mix in the vanilla extract.
5. Tip: Alternate adding the dry ingredients and warm milk to the butter mixture, starting and ending with the dry ingredients, and mix on low speed just until combined; overmixing can lead to a tough texture.
6. In a small bowl, stir together the reserved 2 tablespoons granulated sugar, brown sugar, and cinnamon to create the filling mixture.
7. Spoon about 2 tablespoons of the batter into the bottom of each prepared mini loaf pan, spreading it evenly.
8. Sprinkle a heaping teaspoon of the cinnamon-sugar mixture evenly over the batter in each pan, avoiding the very edges to prevent burning.
9. Tip: Divide the remaining batter equally among the pans, gently spreading it to cover the filling layer completely; a small offset spatula works wonders here.
10. Bake in the preheated oven for 23–25 minutes, or until a toothpick inserted into the center of a loaf comes out clean or with a few moist crumbs—the tops should be golden brown and spring back lightly when touched.
11. Tip: Let the loaves cool in their pans on a wire rack for 10 minutes before carefully turning them out to cool completely; this prevents them from becoming soggy.
12. Patience rewards you here, as these mini loaves are best enjoyed once fully cooled. The tender, buttery crumb gives way to a sweet cinnamon ribbon in every bite, making them perfect for a quiet morning with coffee or wrapped in parchment as a heartfelt gift to a neighbor.
Maple Pecan Mini Loaves
Now, as the afternoon light fades on this quiet December day, I find myself drawn to the kitchen, craving the kind of baking that fills the house with a warm, spiced aroma—the kind that feels like a gentle hug. These little loaves are my answer, a simple pleasure that turns basic pantry staples into something quietly special.
Serving: 6 mini loaves | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for a lighter crumb)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup unsalted butter, softened (I leave mine on the counter for an hour beforehand)
– ¾ cup pure maple syrup (the darker, Grade B variety has the deepest flavor)
– 2 large eggs, at room temperature (they blend into the batter more smoothly this way)
– ½ cup buttermilk (full-fat gives the best texture, but low-fat works in a pinch)
– 1 teaspoon pure vanilla extract
– 1 cup chopped pecans (toasting them first, as we’ll do, really wakes up their nutty taste)
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease six mini loaf pans (about 5¾” x 3¼” each) with butter or non-stick spray.
2. In a medium bowl, whisk together the 1 ½ cups sifted all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until fully combined; set this dry mixture aside.
3. Spread 1 cup of chopped pecans in a single layer on a baking sheet and toast them in the preheating oven for 5–7 minutes, until fragrant and lightly golden, then set aside to cool slightly. Tip: Watch them closely to prevent burning, as nuts can go from toasted to bitter quickly.
4. In a large mixing bowl, use an electric mixer on medium speed to cream the ½ cup softened unsalted butter with the ¾ cup pure maple syrup for about 2–3 minutes, until the mixture is pale and fluffy.
5. Add the 2 room-temperature eggs to the butter mixture one at a time, beating well after each addition until fully incorporated, then mix in the 1 teaspoon pure vanilla extract.
6. With the mixer on low speed, alternately add the dry flour mixture and the ½ cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients, and mix just until no streaks of flour remain; do not overmix. Tip: Overmixing can develop the gluten and lead to a tough loaf, so stop as soon as it’s combined.
7. Gently fold in the toasted pecans with a spatula until evenly distributed throughout the batter.
8. Divide the batter evenly among the prepared mini loaf pans, filling each about two-thirds full to allow for rising.
9. Bake in the preheated 350°F oven for 22–25 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Tip: Ovens vary, so start checking at 22 minutes to avoid overbaking, which can dry out the loaves.
10. Remove the pans from the oven and let the loaves cool in the pans on a wire rack for 10 minutes, then carefully turn them out onto the rack to cool completely.
Venturing into these loaves reveals a tender, moist crumb with a subtle sweetness from the maple, punctuated by the toasty crunch of pecans. I love serving them slightly warm with a pat of butter, or for a festive twist, drizzled with a little extra maple syrup and a sprinkle of sea salt—they’re perfect with a cup of tea on a quiet afternoon like this.
Summary
Gathering friends and family? These 17 mini loaf pan recipes are perfect for cozy get-togethers, offering variety and easy portions. I hope you find a new favorite to bake and share! Give one a try this weekend, and let me know in the comments which recipe you loved most. If you enjoyed this roundup, please pin it on Pinterest to save for your next small gathering. Happy baking!
