These delightful mini loaves combine the tangy flavor of cranberries with the zestiness of oranges, creating a perfect treat for any occasion.
Preheat your oven to 350°F (175°C) and prepare your mini loaf pans by greasing them lightly.
Using parchment paper can make removing the loaves easier.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir well to ensure even distribution.
Sifting the dry ingredients can help achieve a smoother batter.
Add the cranberries to the dry mixture and toss to coat them evenly.
Coating the cranberries in flour helps prevent them from sinking during baking.
In another bowl, whisk together the eggs, milk, oil, and orange zest until well combined.
Ensure the wet ingredients are at room temperature for better mixing.
Gently fold the wet mixture into the dry mixture, stirring just until combined. Avoid overmixing.
Overmixing can lead to dense loaves, so mix until just combined.
Drain the mandarin oranges and gently fold them into the batter.
Ensure the oranges are well-drained to avoid excess moisture in the batter.
Divide the batter evenly among the prepared mini loaf pans, filling each about three-quarters full.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaves a few minutes before the end of the baking time to avoid overbaking.
Let the loaves cool in the pans for 15 minutes, then transfer them to a cooling rack to cool completely.
Cooling on a rack prevents the bottoms from becoming soggy.
Serve the mini loaves as a delightful treat or gift them to loved ones.
Wrap the loaves in decorative paper for a festive touch.
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