Berry Mini Loaves

READY IN: 35mins
Recipe by HokiesMom

A great find from a Taste of Home booklet. Recipe originally submitted by H. Naylor. Love the flavors of the cranberry sauce and blueberries. A nice take on a berry bread.

Top Review by Mary Jane

Wonderful recipe. This will be my go to recipe for leftover wholeberry cranberry sauce from now on. I added one teaspoon of vanilla to the batter and ended up with enough for six miniature loaves. They took approximately 35 minutes to bake into beautiful loaves. They rose quite high so would hesitate to fill the pans more than 3/4 full. My intent was to freeze half of the loaves but they didn't make it to the freezer. they were that good!

Ingredients Nutrition

Directions

  1. In a mixing bowl, cream the butter and sugar together. Add the eggs one at a time, beating well after each addition.
  2. Combine the dry ingredients together with a whisk. Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
  3. Stir in cranberry sauce and blueberries by hand.
  4. Pour into four greased mini loaf pans (approximately 5 3/4"x3"x2").
  5. Bake at 350F for 25-30 minutes or until bread passes a toothpick test.
  6. Cool for 10 minutes before removing from pans and cooling completely on a wire rack.

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