Mini Cranberry And Hazelnut Loaves Recipe

Name: Mini Cranberry And Hazelnut Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoons butter at room temperature; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 3 eggs; 1 cup flour; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; 1/2 cup milk; 1/2 cup dried sweetened cranberries; 1/2 cup raisins; 1/2 cup ground hazelnuts; 3 tablespoons butter at room temperature; 1/2 cup powdered sugar; 1 teaspoon grated lemon peel finely; 2 teaspoons lemon juice

Servings: persons

½ tablespoons butter at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 cup flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 cup milk
1/2 cup dried sweetened cranberries
1/2 cup raisins
1/2 cup ground hazelnuts
3 tablespoons butter at room temperature
1/2 cup powdered sugar
1 teaspoon grated lemon peel finely
2 teaspoons lemon juice

1
Preheat the oven to 325u00b0F. Grease an 8-loaf mini loaf pan. Line bottom and long sides with parchment paper, extending paper at long sides for handles.
2
Beat butter, sugar and vanilla in large bowl with an electric mixer until fluffy. Add eggs, one by one, beating well after each addition. Sift flour, baking powder and cinnamon into medium bowl. Fold into batter. Stir in milk, cranberries, raisins and ground hazelnuts. Spoon evenly into prepared pan; smooth tops.
3
Bake for 20-25 mins or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4
For the lemon butter, beat all ingredients in a medium bowl with electric mixer until pale and creamy. Serve loaves with lemon butter.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ tablespoons butter at room temperature, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 3 eggs, and more.

Yes, Mini Cranberry And Hazelnut Loaves falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Cranberry And Hazelnut Loaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions