Cranberry-Nut Bread Minis
55 Min(s)
15 Min(s) Prep
40 Min(s) Cook
If you've got five foil mini loaf pans, we've got a recipe to fill them with—like these rich, moist cranberry-nut breads. Perfect for sharing!
What You Need
Select All
20 servings
Original recipe yields 20 servings
1 pkg. (2-layer size) white cake mix
4 eggs
1 cup water
1/4 cup oil
1-1/2 cups fresh or frozen cranberries, chopped
1/2 cup chopped walnuts
2 Tbsp. butter, melted
2 Tbsp. cinnamon sugar
Let's Make It
1
Heat oven to 350ºF.
2
Beat first 5 ingredients in large bowl with mixer 2 min. or until well blended. Add cranberries and nuts; beat just until blended.
3
Pour into 5 foil mini loaf pans sprayed with cooking spray.
4
Bake 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Brush tops with butter; sprinkle with cinnamon sugar. Cool completely.
Kitchen Tips
Tip 1
How to Make Cinnamon Sugar
Mix 2 Tbsp. sugar and 1/2 tsp. ground cinnamon to get the 2 Tbsp. cinnamon sugar needed to prepare this recipe.
Tip 2
How to Easily Chop the Cranberries and Nuts
Use a food processor to make quick work of chopping the cranberries and nuts.
Tip 3
Special Extra
Add 1-1/2 tsp. orange zest to batter with the cranberries and nuts.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 240mg
10%
Total Carbohydrates 24g
9%
Dietary Fiber less than 1g
3%
Sugars 14g
28%
Protein 3g
6%
Vitamin A
2%
Vitamin C
0%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
20 servings or 5 loaves, 4 servings each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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