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Golden Vanilla Mini Loaves
Introduction
These golden vanilla mini loaves are everything you want in a homemade treat—soft, buttery, moist, and with a classic vanilla aroma that fills your kitchen. Whether you’re baking for breakfast, a gift basket, or a high-protein afternoon snack, these little loaves deliver big satisfaction.
If you’re looking for more easy and versatile baked goods, check out this baked eggs with cheese recipe on tinsuf.com—it’s a great pairing for these loaves in a brunch spread.
These loaves are ideal for anyone searching for low-carb meal alternatives or healthy snacks that still feel indulgent. Let’s get into the recipe.
Ingredients
For 4 Mini Vanilla Loaves:
2 cups all-purpose flour
1 ½ tsp baking powder
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½ tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
3 large eggs
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1 tbsp vanilla extract (use pure for best flavor)
½ cup sour cream or full-fat Greek yogurt
½ cup whole milk
Directions
Preheat your oven to 350°F (175°C). Lightly grease 4 mini loaf pans or line with parchment paper.
In a medium bowl, whisk together:
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Flour
Baking powder
Baking soda
Salt
In a separate large mixing bowl, cream the butter and sugar until light and fluffy (about 3–4 minutes using an electric mixer).
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Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the sour cream and mix until incorporated.
Gradually alternate adding the dry ingredients and milk into the wet mixture, beginning and ending with the dry mix. Mix until just combined—do not overmix.
Divide the batter evenly among the loaf pans (they should be ¾ full).
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
Keto variation: Replace flour with almond flour and sugar with monk fruit sweetener for a keto recipe version.
Add chopped nuts, chocolate chips, or berries to the batter for extra flavor and texture.
Want a no-bake cheesecake topping? Simply mix cream cheese, a little vanilla, and powdered erythritol and spread it over each cooled loaf.
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Use mini silicone loaf molds for easy cleanup and perfect shape.
Storage
Store loaves in an airtight container at room temperature for 2–3 days.
For longer storage, wrap individually in plastic wrap and freeze for up to 2 months.
To reheat, microwave for 15–20 seconds or toast lightly.
Time & Yield
Prep Time: 15 minutes
Bake Time: 30 minutes
Cooling Time: 20 minutes
Total Time: ~65 minutes
Yield: 4 mini loaves (serves 6–8 people)
Tools Used
Mini loaf pans (4-inch or similar)
Hand or stand mixer
Mixing bowls
Rubber spatula
Wire rack
Measuring cups & spoons
