Best 6 Lennies Cranberry Mandarin Mini Loaves Recipes

CRANBERRY ORANGE MINI LOAVES

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (5x3-inch) loaf pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt. In another medium bowl, mix sugar, oil and 2 tablespoons orange peel with wire whisk until blended. Stir in sour cream and eggs until well mixed. Add sugar mixture to flour mixture, gently stirring just until blended. Gently stir in 1/2 cup of the frozen cranberries.
• Divide batter evenly among pans. Sprinkle remaining 1/2 cup frozen cranberries evenly over loaves.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling rack. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting and 1 teaspoon orange peel uncovered on High 10 to 20 seconds; stir. Drizzle over loaves, allowing some to drizzle down sides.

MINI APPLE-CRANBERRY LOAVES

Steps:

• Shred 2 apples (about 1 cup); squeeze dry. Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add 1 cup dried cranberries. In another bowl, whisk 2 eggs, 1/2 cup each vegetable oil and sour cream, and 1 teaspoon vanilla; stir in the shredded apples. Fold the wet ingredients into the dry ingredients until just combined, then divide the batter among 3 buttered mini loaf pans (about 6 by 3 inches each). Bake at 350 degrees F until a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Let cool on a rack.

LENNIE'S CRANBERRY MANDARIN MINI LOAVES

Steps:

• Preheat oven to 350F; spray 4 mini loaf pans with Pam and set aside (you could also do this in two 8x4 loaf pans, if you can't find the smaller pans, but the baking time will likely be longer).
• In a large bowl, combine dry ingredients (flour, sugar, baking powder and salt); add cranberries to flour mixture and stir so berries are somewhat coated in flour-- this helps prevent the cranberries from sinking to the bottom of the loaves when baking.
• Set aside.
• In a separate bowl, beat eggs and milk (I used lowfat milk) with a mixer on low, then beat in 1/4 cup juice reserved from tinned oranges, the oil, the extract and the orange zest.
• Stir wet mixture into dry mixture, stirring just until dry ingredients are moistened; do not overmix.
• Make sure tinned oranges are well drained, then stir into batter.
• Divide batter between 4 mini loaf pans (you'll find they'll be about 3/4 full).
• Bake in preheated oven for 35 to 40 minutes; a tester will come out clean.
• Cool on rack in tins for about 15 minutes, then remove from tins and let sit on rack until completely cool.

LEMON-CRANBERRY MINI LOAVES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. For glaze, whisk sugar and lemon juice until sugar is dissolved. Immediately spoon over bread. Cool for 10 minutes before removing from pans to wire racks to cool completely.

CRANBERRY - ORANGE MINI LOAVES

Steps:

• 1. Heat oven to 350. Grease bottoms and sides of 3 ( 5x3-inch) loaf pans with shortening; lightly flour. In medium bowl, mix flour,baking powder and salt. In another medium bowl, mix sugar,oil and 2 Tbsp orange peel with wire whisk until blended. Stir in sour cream and eggs until well mixed. Add sugar mixture to flour mixture, gently stirring just until blended. Gently stir in 1/2 cup of the frozen cranberries.
• 2. Divide batter among pans. Sprinkle remaining 1/2 cup cranberries evenly over loaves.
• 3. Bake 45 to 50 minute or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen from pans to cooling rack. Cool completely. about an hour.
• 4. In small microwavable bowl, microwave frosting and 1 teaspoon orange peel uncovered on high 10-20 seconds; stir. Drizzle over loaves, allowing some to drizzle down sides.

CRANBERRY-APPLE MINI LOAVES

Steps:

• Grease four 4 1/2 x 2 1/2 x 1 1/2-inch individual loaf pans. In a small mixing bowl, stir together cranberry sauce, chopped nuts and orange peel. Set pans and cranberry mixture aside.
• In a medium mixing bowl, stir together flour, sugar, cinnamon, baking soda, salt, baking powder and allspice. Make a well in the center of the dry mixture.
• In another medium mixing bowl, combine the egg, shredded apple and cooking oil until well mixed. Add apple mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
• Pour HALF of the batter evenly into the prepared pans (use about 1/3 cup for each pan). Spoon about 2 tbl cranberry mixture on top of the batter in each pan. Top with remaining batter. Spoon the remaining cranberry mixture down the center of each loaf.
• Bake in a 350 degree oven for 35 to 40 minutes or until done. Cool on a wire rack for 10 minutes.
• Remove quick breads from pans. In a small mixing bowl, stir together powdered sugar and enough orange juice to make an icing of drizzling consistency. Drizzle over warm loaves.