Back in November, I was convinced that in December I would suddenly become the baking queen I always dreamt I’d be. While I have certainly done my fair share of baking this month, I’ve pretty much been making the same three cookie recipes over and over and over again. I guess I’m just a “why mess with a good thing?” type of gal. But yesterday I switched it up a bit.
While searching for a clean bowl for my morning oatmeal, I stumbled upon the mini loaf pans that I impulsively bought last month after seeing them on Rachel Wilkerson’s blog. I had every intention of showering my loved ones with every loaf recipe I could find…
Yeah, that never happened.
But at least the minis didn’t render completely useless!
Cranberry Walnut Mini Loaves
- 1 cup all-purpose flour
- 1/2 cup spelt flour
- 1/2 cup regular dry oats
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 cup sugar
- 1 egg
- 1/4 cup canola oil
- 1/4 cup plain Greek yogurt
- 1/2 cup milk
- 1 tsp vanilla
- 1 cup fresh cranberries
- 1/2 cup walnuts (crushed)
directions: Preheat oven to 350 degrees. Place four mini loaf pans** on a baking sheet and grease with butter or nonstick spray. In a medium-sized bowl, combine the dry ingredients. In a large bowl, whisk together the wet ingredients. Add dry ingredients to wet and combine. Then mix in the cranberries and walnuts. Distribute batter evenly into the four loaf pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
The verdict? Not bad!
The texture came out almost perfect – almost cake-like but a bit denser. The crunch of the walnuts and burst of cranberries was a nice surprise.
But, I’ve got to say…I’m not really a huge fan of fresh cranberries. They were just a tad too tangy for my liking. I guess I’m just one of those people who doesn’t think the words “tangy” and “baked goods” should be used in the same sentence. So, I might try using dried cranberries next time.
With that being said, though, I must toot my own horn for coming up with a recipe that didn’t explode or flatten upon entering the oven. Therefore, I would say that impulsively buying those mini loaves was a superb decision!
**For those of you who don’t have mini loaf pans, I want to say that this recipe would work in a regular loaf pan, but I’m not positive. And, I’m pretty sure it would change the baking time, but once again I’m not positive. I’ll give that a try next time!
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And now, with half of a mini loaf in hand, I’m off to begin the big move I’ll try to tweet/twitpic the some of the fun, if you’re interested. Have a lovely weekend, boos! xoxo G