Mini Loaf Pan Recipes for the Holidays!

Who doesn’t love a mini loaf cake? My Mini Pumpkin Chocolate Chip Bread and my Copycat Raincoast Crisps® Crackers are probably the recipes I gift more than any other during the holidays. But did you know that most of the loaf cake and quick bread recipes from the Great Island kitchen can be directly converted to mini loaf pan recipes? You just have to know a few tricks and tips.

what types of cakes and breads can be baked in mini loaf pans?

Loaf cake and quick bread recipes that are baked in regular loaf pans are your best bet. They have the proper texture and will translate easily to the smaller pan.

Bundt and pound cakes also have the sturdy texture appropriate for mini loaves.

Snack cakes and coffee cakes like my Cranberry Orange Cake or my Gingerbread Cake are also good choices, they have a lighter cake texture than the other types, above, but will still work in mini loaf pans.

how to convert quick breads and loaf cakes to mini loaf pan recipes

1. Choose your recipe

• Choose a recipe from my list below.
• I highly recommend doubling the recipe, at least, so you’ll have plenty of batter to work with for multiple mini loaves.

2. Calculate your yield

How many mini loaves can you expect from a regular loaf pan recipe? Generally a 9×5 loaf pan recipe will yield 3-4 mini loaves, but It depends on the size of your mini pans:

• Mini Loaf Pan Size: 4.5 x 2.5 inch = 3-4 mini loaves.
• Mini Loaf Pan Size: 5 x 3 inch = 2-3 mini loaves.
• Mini Loaf Pan Size: 6 x 3 inch = 1-2 mini loaves.

3. Prep the pans

• Since you’re most likely gifting your loaves, you want to ensure they pop out of the pans easily.
• Consider using paper mini loaf liners like these or make small parchment ‘slings’ so you can easily lift the loaves out after baking.

4. Divide the batter evenly

• Divide the batter evenly among the mini loaf pans using a scoop or measuring cup.
• You can also set them on a kitchen scale to ensure they are filled equally.
• Fill the pans no higher than about 3/4 full to allow for rising during baking.

5. Oven temperature

• Possibly increase the temperature by 25-50°F (15-28°C) compared to the original recipe.
  • Some recipes might require a slightly higher baking temperature when using mini loaf pans. Why? Mini loaves have a higher surface area to volume ratio compared to regular sized loaves. Increasing the baking temperature helps to ensure that the inside of the mini loaves cooks through evenly without overbrowning the outside. I suggest doing a test at the original oven temp and raise it only if necessary.
• Remember to monitor the mini loaves closely to avoid over baking, they are small!

6. Baking time

• Mini loaves bake much faster, expect a reduction in baking time by 25-50%.
• 4.5 x 2.5 inch mini loaf pan: 18-22 minutes (start checking at 18 minutes)
• 5 x 3 inch mini loaf pan: 22-25 minutes (start checking at 22 minutes)
• 6 x 3 inch mini loaf pan: 25-30 minutes (start checking at 25 minutes)

The mini loaf pans I use

I think mini loaves should be of the same quality you expect in your regular pans, so these from Nordicware are a good choice. Most mini loaves range from a 1.5-3 cup capacity, so these are right in the sweet spot at 2 cup capacity.

For convenience I also like this 8 cavity mini loaf pan, below, from USA.