Craving something warm, soft, and sweet without waiting for a dough rise or spending hours kneading? These foolproof, small-batch mini bread loaves come together in minutes and are dipped in melted butter and cinnamon for the ultimate easy treat!
Try this foolproof mini bread today and enjoy easy homemade goodness in just 50 minutes!
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Why You’ll Love This Recipe
This mini bread recipe is well-loved by beginner bakers because it's beginner-friendly. You only need a few pantry ingredients, starting with a basic cup of flour, and no yeast or dutch oven required. This dish is also healthy.
Best of all, you don't need a stand mixer or need to knead on a well floured surface! Also, the cute size makes the loaf easy to serve, share, or package as a gift.
Ingredients
Listed below are all the ingredients you will need:
- all-purpose flour (or swap part with whole wheat flour)
- white sugar
- baking powder
- ground nutmeg
- salt
- egg
- milk
- butter
- ground cinnamon
See the recipe card for quantities.
Instructions
Prepare the Oven
Preheat the oven to 350°F. Then prepare the mini loaf liners, or cup liners.
Mix the Ingredients
Add the flour, sugar, baking powder, nutmeg, and salt to a large bowl. Sift carefully to avoid lumps in the final batter.
Stir until everything is evenly combined. In a separate bowl, whisk the egg, milk, and melted butter together.
Next, make a well in the center of the dry ingredients. Pour in the wet mixture.
Stir gently until just combined to lock in the warm flavors. A few lumps are fine.
Fill and Bake
Spoon or place dough batter evenly into the mini bread liners or mini loaf pans.
Bake at 350°F for 20-25 minutes until lightly golden brown. Do the toothpick test to check.
Prepare the Topping
Meanwhile, melt the butter or margarine. In a small bowl, mix the sugar and cinnamon.
Coat and Serve
After baking, cool the loaves for 10 minutes until warm.
Dip each mini bread first into the melted butter or margarine. Then roll them in cinnamon sugar or sprinkle it on top of the loaf.
Serve the warm bread on a small plate lined with a piece of parchment paper, and you can also sprinkle it with cheese on top of the loaf for fun!
Substitutions & Variations
- Ingredient Swap: Use plant-based milk in place of regular milk. You can also experiment with substituting a portion of all-purpose flour with whole wheat flour.
- Variation: An egg replacer can work, but the final texture may be slightly different.
- Mistake to Avoid: Don't overmix the batter. Mix only until the wet and dry ingredients come together. Too much mixing can make the mini breads dense instead of soft.
Storage Tips
- Let the mini breads cool completely before storing them. Keep them in an airtight container at room temperature for 2 to 3 days or refrigerate for about 5 days.
- They also freeze well for up to 2 months when individually wrapped. Then thaw them at room temperature before serving.
Top Tips
Don't Overmix the Batter: Mix wet and dry ingredients just until combined. Overmixing develops gluten, making the mini loaves dense instead of soft and tender.
Don't Overmix the Batter: Mix wet and dry ingredients just until combined. Overmixing develops gluten, making the mini loaves dense instead of soft and tender.
FAQs
Foolproof Mini Bread Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon ground nutmeg
- ⅙ teaspoon salt
- 1 egg
- ½ cup milk
- ⅕ cup melted butter or margarine
Topping:
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- ⅕ cup melted butter or margarine
Instructions
Prepare the Oven
- Preheat the oven to 350°F.
- Then prepare the mini loaf liners or cupcake liners.
Mix the Ingredients
- Add the flour, sugar, baking powder, nutmeg, and salt to a large bowl. Sift carefully to avoid lumps in the final batter.
- Stir until everything is evenly combined.
- In a separate bowl, whisk the egg, milk, and melted butter together.
- Next, make a well in the center of the dry ingredients. Pour in the wet mixture.
- Stir gently until just combined. A few lumps are fine.
Fill and Bake
- Spoon the batter evenly into the mini bread liners.
- Bake at 350°F for 20-25 minutes until lightly golden brown. Do the toothpick test to check.
Prepare the Topping
- Meanwhile, melt the butter or margarine.
- In a small bowl, mix the sugar and cinnamon.
Coat and Serve
- After baking, cool the loaves for 10 minutes until warm.
- Dip each mini bread first into the melted butter or margarine. Then roll them in cinnamon sugar.
- Serve the bread warm!
Watch The Recipe Video!
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Recipes for Every Moment
Want an easy homemade bread for brunch without the long baking hours? This easy mini bread recipe gives you soft, sweet mini loaves with no yeast or kneading needed.
Storytelling Time!
Breakfast is the most important meal of the day. Many of us don't eat breakfast. But this mini bread recipe is going to be the one thing you and your loved ones will want every morning.
I tried making this in a regular loaf pan. But it didn't turn out as good as when I used the mini loaf pan. So I strongly suggest using a mini bread loaf pan or mini loaf liners. Happy baking!
Cath says
Great recipe! Keep it up!
Lainey says
Hey Cath! Aww thank you so much for your kind words! I appreciate it!
LK says
I pinned this recipe months ago but only got around to trying it yesterday. I'm so glad I did, it's delicious! I added a little orange zest to the batter, as suggested. Yum! I'll definitely be making it again.
Lainey says
Hi LK! I'm glad you've finally tried this recipe. Thank you so much for trying out. Please share some photos if you make this again. Keep on visiting my blog for more recipes.
Carolyn says
Making this now. There are two messages of sugar but sugar appears in the instructions only once?
Lainey says
Hi Carolyn! Sorry for the late reply. I wasn't able to include the last step on the recipe, which is to dip the bread on the melted butter then on the cinnamon-sugar mixture. Hope this helps. Thank you for the heads up. Appreciate it!
Lainey says
Hi Carolyn, thanks for bringing this to my attention, it's fixed. 🙂 One of the sugars was for the topping. 🙂
Tyrone says
Yumm!!! This French breakfast bread looks tasty and delish! Excited to try this one. Thanks for sharing this lovely recipe.
Lainey says
Hi Tyrone,
You're welcome! It's my pleasure to share. It's good to know that you like this recipe. Please share a photo in my IG or FB when you try this. Thank you!
Heather says
This is wonderful! The goal it's to not easy it all before my kids get home, and they can have some. Thank you for the recipe.
Lainey says
You're welcome, Heather. I'm glad that you like this easy bread recipe. Thank you also for making them.. Happy baking!
Janelle says
I started eating this right out of the oven and it’s delicious!!! I wanted to wait until it cooled so I could taste it cold and get a real taste of it (you know breads taste more developed cold) but they couldn’t stop!! Now I’ll have to wait or the other loves to cool; thank you for this wonderful recipe 🥰😊
Lavena says
How many mini loaves does this make? Candy you make muffins out of this also?
Marlene O says
These are wonderful! Easy to make. Delicious, and just the right size!
Lainey says
Definitely! Thank you for the kind words, Marlene. I appreciate you trying this recipe. I still have more easy and delicious recipes here that are worth trying. I hope you can check them out when you're free. Have fun browsing! 🙂
Queenie says
I love this foolproof mini bread recipe. It's easy to make, and the ingredients are also simple. Thank you for sharing this!