Mini Fruit Loaf Cakes

🍞 Mini Fruit Loaf Cakes

📝 Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 eggs
• ½ cup milk or orange juice
• ½ cup melted butter or oil
• 1 tsp vanilla extract
• 1–1½ cups dried fruit (cranberries, raisins, cherries, or mixed fruit)
• Optional: ½ cup chopped nuts (walnuts/pecans)

👩‍🍳 Instructions

1. Preheat oven to 180°C (350°F).
2. In a bowl, mix flour, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, sugar, butter, milk, and vanilla.
4. Combine wet and dry ingredients until just mixed.
5. Fold in dried fruit (and nuts if using).
6. Pour batter into greased mini loaf pans (like in the image).
7. Bake for 30–40 minutes until golden and a toothpick comes out clean.
8. Cool before removing from pans.

❓ Q&A

Q1: Why are my loaves dense?
Overmixing the batter can make them heavy—mix just until combined.

Q2: Can I use fresh fruit instead of dried?
Yes, but reduce liquid slightly because fresh fruit adds moisture.

Q3: How do I keep fruit from sinking?
Toss fruit in a little flour before adding to the batter.

Q4: Can I make one big loaf instead?
Yes—just bake longer (about 50–60 minutes).

Q5: How do I store them?
Keep in an airtight container for 3 days or freeze up to 2 months.

Q6: Can I make them healthier?
Use whole wheat flour, reduce sugar, or swap oil for applesauce.