Best Big Beautiful White Pan Loaves Recipes

Blueberry-Poppy Seed Loaves image

Provided by Food Network

Time 1h30m

Yield 4 mini loaves

Number Of Ingredients 11

1 1/3 cups vegetable oil, plus more for brushing
3 cups all-purpose flour
1 1/2 teaspoons baking powder
2 1/2 cups sugar
Pinch of salt
1 1/2 cups whole milk
3 large eggs
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 cup blueberries

Steps:

Preheat the oven to 350 degrees F. Brush 4 mini loaf pans (about 5 by 3 inches each) with vegetable oil. Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/3 cups vegetable oil, the eggs, poppy seeds, and almond and vanilla extracts in a stand mixer fitted with the paddle attachment on medium speed until combined. Gradually beat in the flour mixture until well combined. Fold the blueberries into the batter with a rubber spatula.
Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.

Kids Can Bake: Mini Morning Glory Loaves image

Provided by Food Network Kitchen

Categories dessert

Time 1h25m

Yield 12 mini loaves

Number Of Ingredients 19

Cooking spray
1/2 cup pecan halves
1/2 cup unsweetened shredded coconut
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
1 cup sour cream
2/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
3 large eggs
2 cups shredded carrots (about 1/2 pound carrots)
1 1/4 cups confectioners' sugar
1/2 cup whipped cream cheese
1 tablespoon lemon juice
Pinch fine salt

Steps:

For the cakes: Preheat the oven to 350 degrees F. Spray a 12-cup mini loaf pan with cooking spray.
Spread the pecans out on 1 side of a rimmed baking sheet, the coconut on the other, and bake until both are toasted, 5 to 7 minutes. Let cool, then finely chop the pecans.
Combine the flour, baking powder, baking soda, cinnamon, ginger and salt in a large bowl. Whisk together the butter, sour cream, brown sugar, vanilla and eggs in another large bowl. Stir the carrots, pecans and coconut into the egg mixture. Fold the flour mixture into the carrot-egg mixture until just combined. Divide evenly among the prepared pans (about 3 heaping tablespoons of batter per loaf). (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
Bake until the center of a cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pan for a few minutes, then transfer to a rack to cool completely.
For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice and salt in a medium bowl. Top each loaf with about 1 tablespoon of the glaze, and spread evenly with the back of the spoon.