Berry Mini Breads Recipe

4.5 4 8
Berry Mini Breads Recipe
Berry Mini Breads Recipe photo by Taste of Home
Publisher Photo

Berry Mini Breads Recipe

Read Reviews
4.5 4 8
Publisher Photo
A package containing this buttery, sweet-tart bread and its recipe was dropped at our doorstep one evening during the holidays. It was so tasty that it became a tradition at our house. Now we also leave the same gift on many doorsteps throughout the Christmas season. —Heidi Naylor, Boise, Idaho
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup whole-berry cranberry sauce
  • 1 cup fresh or frozen blueberries

Directions

In a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4x3x2-in. loaf pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 4 loaves.
Originally published as Berry Mini Breads in Taste of Home October/November 1999, p39

Nutritional Facts

1 slice: 115 calories, 3g fat (2g saturated fat), 21mg cholesterol, 169mg sodium, 20g carbohydrate (9g sugars, 1g fiber), 2g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup whole-berry cranberry sauce
  • 1 cup fresh or frozen blueberries
  1. In a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  2. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4x3x2-in. loaf pans.
  3. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 4 loaves.
Originally published as Berry Mini Breads in Taste of Home October/November 1999, p39

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Reviews forBerry Mini Breads

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TinkStorm User ID: 8188739 229701
Reviewed Jul. 17, 2015

"Stupid question it says berry bread has anyone tried it with other berry's besides blueberry and cranberry. there are so many other yummy berries raspberry, blackberry,"

MY REVIEW
lolohiser User ID: 5362556 50440
Reviewed Nov. 25, 2013

"Good for Christmas! Very easy."

MY REVIEW
fashionista_21 User ID: 1380841 59909
Reviewed Aug. 22, 2013

"This recipe is very good. I make it often. My only complaint is that it takes much longer to bake than the recipe says. It often takes 45-50 minutes to bake for me."

MY REVIEW
Eep310 User ID: 2383060 21469
Reviewed Feb. 3, 2009

"I have been using Taste of Home recipes forever. A first ... this recipe made a complete mess in my oven. I used the correct size pans noted in recipe but way too much batter!

Please edit this recipe to the correct pan sizes required!"

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