👩🍳 Instructions
1. Preheat & Prepare
Preheat oven to 350°F (175°C).
Lightly grease 4 mini loaf pans (approx. 5.75″ x 3″), or line with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together:
2 cups flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Set aside.
3. Cream Butter & Sugar
In a large mixing bowl, beat together:
1 cup softened butter
1 ¼ cups granulated sugar
…until light and fluffy (about 2–3 minutes).
4. Add Eggs & Vanilla
Beat in the eggs, one at a time, mixing well after each.
Stir in 1 tbsp vanilla extract.
5. Alternate Wet & Dry
Mix in half the dry ingredients until just combined.
Add ½ cup sour cream (or yogurt) and stir gently.
Fold in the remaining dry ingredients until smooth but do not overmix.
6. Bake
Divide the batter evenly into the prepared loaf pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve
Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack.
Serve warm or at room temperature.
✨ Optional Finishing Touches
Dust with powdered sugar
Drizzle with a simple vanilla glaze for extra sweetness
💡 Tips & Variations
Add lemon zest or almond extract for a flavor twist.
Gently fold in blueberries or chocolate chips for a sweet surprise.
Freeze cooled loaves for up to 2 months—just wrap them well in plastic wrap and foil.
Enjoy your homemade mini vanilla loaves—soft, buttery, and baked with love!
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