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

1. Preheat your oven to 350°F (175°C). Lightly grease 4 mini loaf pans or line with parchment paper.

2. In a medium bowl, whisk together:

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   • Flour

   • Baking powder

   • Baking soda

   • Salt

3. 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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4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Add the sour cream and mix until incorporated.

6. 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.

7. Divide the batter evenly among the loaf pans (they should be ¾ full).

8. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

9. 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

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