These Mini Cranberry Bread Loaves were adorable, and the recipe made quite a few. I kept a couple for our family, and the kids friends who were staying over, and gave the rest away to friends and neighbors.
I visited with a friend over a cup of hot tea, seated out on the back porch, and sent one home with her. We were invited to a late evening dinner with friends, and took one for them to savor the next day with a cup of coffee, and my husband took one across the road and dropped it on the doorstop of our sweet neighbor. I later discovered she was out of town, but she sent a message saying it was delicious when she finally got home, and was able to enjoy it.
MINI CRANBERRY BREAD LOAVES
1 (8-ounce) package of cream cheese, softened
3/4 cup butter, softened
2 cups sugar
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas
1 1/2 cups fresh cranberries, chopped
1/2 teaspoon vanilla extract
Heat oven to 350F.
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Combine flour, baking powder, baking soda and salt, gradually add to the butter mixture, beating at low speed just until blended. Stir in bananas, cranberries and vanilla essence. Spoon about 1 1/2 cups of batter into each of 5 greased and floured 5 X 3 inch miniature loaf pans.
Bake for 40 to 44 minutes, or until a wooden pick inserted in center comes out clean and sides pull away from pans. Cool in pans 10 minutes. Transfer to wire racks. Prepare Orange Glaze. Drizzle over warm bread loaves, and cool 10 minutes.
1 cup powdered sugar
1 teaspoon orange zest
2 to 3 tablespoons of fresh orange juice
Stir together powdered sugar, orange zest, and orange juice in a small bowl until blended. Use immediately.
Recipe adapted from Southern Living, December 2011