You can find mini paper loaf pans at surlatable.com—they’re ready to wrap and don’t require spraying with baking spray. If you use regular mini loaf pans, be sure to spray with nonstick baking spray with flour before adding batter.
Kitchen Tip: If preparing this cranberry-pistachio bread recipe in 2 (9×5-inch) loaf pans, spray pans with nonstick baking spray with flour before adding batter.
Cranberry-Pistachio Loaves
2014-12-13 03:11:08
Yield: 8 mini or 2 large loaves
Ingredients
- 4 cups self-rising flour
- 2 cups plus 2 tablespoons sugar, divided
- 2 teaspoons finely chopped fresh rosemary
- 2 cups fresh or frozen cranberries, coarsely chopped
- 1 cup roasted salted pistachios, chopped
- 1½ cups whole milk
- ¼ cup butter, melted
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 350°. In a large bowl, combine flour, 2 cups sugar, and rosemary. Add cranberries and pistachios; stir gently to combine.
- In a medium bowl, stir together milk, melted butter, orange zest, vanilla, and eggs until combined. Add milk mixture to flour mixture, stirring just until combined. Divide batter evenly among 8 (5¼ x 2½-inch) mini paper loaf pans or 2 (9x5-inch) loaf pans; place on a baking sheet. Sprinkle tops with remaining 2 tablespoons sugar.
- Bake until a wooden pick inserted in center comes out clean, approximately 30 minutes for mini loaves and 50 minutes for large loaves. Let cool completely on a wire rack.
Taste of the South https://tasteofthesouthmagazine.com/
