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–+ servings
A mini loaf pan with six golden brown mini breads.

Trio of Mini Quick Breads

One batter makes 2 Meyer Lemon mini loaves, 2 Lemon Blueberry mini loaves, and 2 Lemon Lavender mini loaves.
5 from 19 votes
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Servings: 6 mini bread loaves
Author: Hezzi-D

Ingredients

For the quick bread:

  • 1 1/2 c. flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • zest of 1 Meyer Lemon
  • 4 Tablespoons butter
  • 1 c. granulated sugar
  • 2 large eggs at room temperature
  • 1/3 c. vanilla yogurt or sour cream
  • 2 Tablespoons fresh Meyer Lemon juice

For the Meyer Lemon loaves:

  • 1 teaspoon of lemon extract paste

For the Lemon Blueberry loaves:

  • 1 c. fresh blueberries
  • 1 teaspoon of lemon extract paste

For the Lemon Lavender loaves:

  • 1 teaspoon lemon extract paste
  • 1 teaspoon lavender extract paste

Instructions

  • Preheat the oven to 350 degrees. Spray a mini loaf pan with cooking spray.
  • In a medium bowl combine the flour, baking powder, salt, and lemon zest. Mix well and set aside.
  • In a large bowl cream together the butter and sugar.
  • Add the eggs and mix until well combined.
  • Stir in the yogurt and lemon juice and mix until smooth.
  • Depending on what version of the bread you are making, add in the extra ingredients and mix until combined. For the blueberries you will gently fold them in.
  • If you want to do like I did and make all three simply divide the batter into three portions and cut the extracts in half and the blueberries down to 1/3 cup.
  • Divide the batter between your mini loaf pans.
  • Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow to cool in the pan for 10 minutes.
  • Run a butter knife around the edges of the pan and remove the mini loaves. Continue cooling on a wire rack.