Best 3 Walnut Marmalade Mini Loaves Recipes
Indulge in a delightful culinary journey with our exquisite Walnut Marmalade Mini Loaves, a harmonious blend of flavors and textures that will tantalize your taste buds. These bite-sized delights are crafted with a symphony of wholesome ingredients, including freshly ground walnuts, tangy marmalade, and a hint of aromatic spices. Each morsel offers a delightful interplay of sweet, nutty, and citrusy notes, perfectly balanced to create an unforgettable taste experience. Discover the art of creating these miniature masterpieces with our step-by-step recipe, complete with detailed instructions and insightful tips. Additionally, explore variations of this classic treat, including the scrumptious Orange Marmalade Mini Loaves and the indulgent Chocolate Walnut Mini Loaves. Embark on a baking adventure and elevate your culinary skills with these irresistible Walnut Marmalade Mini Loaves, sure to become a favorite among family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
WALNUT MINI-LOAVES
Steps:
- In a bowl stir together the flour, the baking powder, the salt, and 1/2 cup of the walnuts. In another bowl cream together the shortening and the brown sugar, beat in the egg, the milk, and the vanilla, and stir in the flour mixture until the batter is just combined. Divide the batter between 2 greased and floured 5- by 2-inch mini-loaf pans, sprinkle it with the remaining 1/4 cup walnuts, and bake the loaves in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Serve the loaves warm.
MACADAMIA NUT MINI LOAVES
While these loaves may be small, they have a big rich flavor. The macadamia nuts make them a special treat with tropical flair. Plus, they're so pretty with the toasted coconut topping. -Kim Gilliland, Simi Valley, California
Provided by Taste of Home
Time 1h
Yield 5 loaves.
Number Of Ingredients 11
Steps:
- Finely chop enough of the macadamia nuts to measure 1/3 cup; set aside. Coarsely chop remaining nuts; toss with coconut and 1 tablespoon sugar. Set aside. , In a large bowl, cream butter and remaining sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the lemon juice, lemon zest, vanilla and reserved finely chopped nuts. , Spoon into five greased 5-3/4x3x2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 162 calories, Fat 8g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA-WALNUT MINI LOAVES
We have many walnut trees in Pennsylvania. You have to collect and crack a lot of nuts for a pound of meat-but oh how good the baked goods taste!-Lee Sauers, Mifflinburg, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 6 loaves (4 slices each) and 1 cup spread.
Number Of Ingredients 14
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 bananas. , Combine the flour, cardamom, baking soda, cinnamon and nutmeg; gradually add to banana mixture just until moistened. Fold in walnuts. , Pour into six greased 4-1/2x2-1/2x1-1/2-in. loaf pans. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine the spread ingredients. Serve with bread. Refrigerate leftovers.
Nutrition Facts : Calories 169 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 114mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use fresh walnuts: Fresh walnuts will give your marmalade a more intense flavor. If you don't have fresh walnuts, you can use dried walnuts, but be sure to soak them in hot water for 30 minutes before using.
- Don't overcook the marmalade: Overcooked marmalade will be thick and chewy. Cook the marmalade until it has reached a thick, syrupy consistency.
- Let the marmalade cool completely before using: This will allow the flavors to develop and the marmalade to thicken.
- Store the marmalade in a jar in the refrigerator for up to 2 weeks: You can also freeze the marmalade for up to 6 months.
Conclusion:
Walnut marmalade is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for spreading on toast, scones, or muffins. It can also be used as a filling for pies and tarts. Or, you can simply enjoy it by the spoonful. No matter how you choose to eat it, walnut marmalade is sure to please.
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