OT: baking question

I have some recipes for various quick breads that I like to make for Christmas. I've always baked them in the standard loaf pan (approx. 5" x

9"). If I want to bake them in smaller pans (about 3" x 5.75"), how do I estimate the amount of time to bake? The recipe calls for 55 minutes in the larger pan. Any ideas?

Thanks! :)

You can also tell by the aroma- they'll start to smell yummy as they get close to done and then you can test them. I'm always amazed that proportions don't work well in baking. Half the size of a loaf isn't nuttin like half the baking time. Something as heavy as quick breads should take nearly as long as a larger loaf- for some strange reason???

Now I need to go make some cranberry orange bread. And some date nut bread. And some cherry pecan bread. And..... LOL

Leslie, Missy & The Furbabies in MO.

Thanks, Leslie. :) I sort of figured I'd have to keep a close eye on them, but I wasn't sure how soon to do that. I tried to figure it out mathematically (keeping in mind that math and I are *not* best friends ), but I came up with 17 minutes, which didn't seem nearly long enough. LOL!

Thanks, Taria! I'll do that. :)

I've already made my cranberry orange bread -- and given half of it away. I think I'm just going to make some orange-spice pumpkin break and call it a day. I have a recipe I used to make and just loved, but it relies on a quickbread mix for its base, and that particular quickbread mix is no longer available. :((( The recipe is called apricot nibble bread, and it was heavenly! Oh well -- the hazards of using a mix for something. :S

the info on this page might help ya too.

comparing pans its the amount of cups they each hold.iirc, the bigger one holds about 8 cups and the smaller ones hold 2 - 2.5 cups.if you have a glass door on the oven its easier to see what is going on.without glass door i'd be tempted to start checking around 22-25 mins.you might well find that is all the baking time those mini loaf pans need.think about cupcakes---do the bake in your oven in 12-15 minutes.your own oven might be a wee bit hotter or cooler than what it should be, so take that into account as well.also what is the baking temp called for?i'm still looking for more definitive answer online tho.if i find anything else will post it here.http://www.cooks.com/rec/search/0,1-0,mini_loaf_bannana_bread,FF.htmlok, this is for banana bread recipes but all contain something about the mini loaf pans. fruit cake, depending on the amount of fruit vs flour will be a bit different temp and therefore diff baking times too. a few variables to take into consideration, just weigh all those up and make a decision and go for it. after one baking you'll know what to do with the next batch. i'm sure you'll have some scrummy loaves from all your work. :) cheers, j.

"Taria" wrote...

and I bought the stuff to make up some applesauce nut bread/fruitcake on Tues. By the time I got home from shopping I had a raging head cold. Which is now settling in my chest. sigh. Baking supplies are sitting on the counter. I really do want to do it...but................ And I have to go make one more shopping run for gifts, know what they are, just need to go get them. sigh

I feel terrible. (Sorry I know I am whining.... but why did this have to happen just the week before Christmas???) I know it could be a lot worse. but I do feel like _____ !

Sandy, I check my smaller loaves at about 30 minutes. I think. I usually forget to set the timer and have to go by aroma/testing for most of my baking.

Pati, > You can also tell by the aroma- they'll start to smell yummy as they get

I'd also reduce the oven temp to avoid overbaking the top before the centre is cooked since the batter is deeper in the smaller pan - once the top has crusted, the loaf can't rise any more and the inside is 'sad' (as my Mom used to say). jennellh

Of course, being an Alton fan I immediately thought of internal temperature. :) I'm seeing everything on the web from 145 to 200+, but most sites seem to say 180-185 for quick bread.

Of course, the mini loaves would be a pain to get a probe into. My rule of thumb would be check it after 40 minutes with a toothpick.

Grrrrrr ... I'm so frustrated I could spit. A couple of years ago, when I first made this bread, it did something really odd. It tested completely done, but after it cooled, the entire inside fell out. I thought I'd just been careless, so I made it again last year, cooking it longer this time. Okay, it was *almost* done this time, and the flavor was so good that I thought I had it whipped.

I've just finished making a triple batch of the stuff, and it happened again! Despite very careful testing of the loaves, the one large loaf and three of the five smaller ones became hollow shells as soon as I picked them up from the cooling rack. I've sliced off the ends, which are done, but I suspect that no amount of cooking would make this recipe reliable. If I bake them long enough to cook the center (and I thought I had, since they tested done with wooden skewers), the ends will be overbaked. So much for that recipe -- and nine eggs! Grrr ..... And so much for the little gifts they were supposed to be. :((

eeeeeek!!!!!!! can you use the 'bread' crumbled up on bottom of a nice size bowl and drizzle well with sherry or raspberry soda if you want it non alcoholic then add a layer of custard (maybe in usa use instant vanilla pudding) then a layer of fresh real whipped cream. top with chopped nuts and you've got trifle. well close enough. could add a layer of fruit on top of the crumb mixture too. canned or sliced fresh that you fancy, peachs, strawberrys, whatcha fancy. its not an exact science is trifle. just the bottom layer is always the cake/bread well and truely soaked with some liquid, then the layers on top. we have one every xmas tho we might not this year as so few of us here to enjoy it. dh always makes a big one, he has no idea what a small trifle is. :)) need a pix or recipe?

site shows the basic and heaps of variation.hope this uses up that 'bread'. seems a shame to waste it.you could freeze the rest for future trifles if there is too much.happy holidays, j.

9 eggs? she asks passing out from all the cholesterol. I don't double (or triple) baking recipes. Could that have caused the problem. Rats. I hope you can figure it out so you don't have the falling loaves again. Taria

Sandy wrote:

Howdy!

Sandy, darlin', there's a World Market in west Las Vegas; you'll pass a couple of quilt shops on the way there (surely you can arrange that); they have wonderful Panettone, plain, w/ chocolate, or w/ fruit. Throw out that recipe that wastes your time and $$ and pick up some Panettone, visit the quilt shops: everyone's happy!

Merry Christmas!

R/Sandy

Love your suggestion, Sandy -- I wish I were going to be able to do that. Oh well. I do have my Christmas yeast bread made (it *always* turns out beautifully), as well as one remaining loaf of cranberry-orange bread. We'll make do. ;)

That's true, Taria -- especially this time of year, with all of the winter visitors in residence, as well as the Christmas visitors. Henderson is on the far southeast side of town. ;)

I've written -- politely -- to the people who developed the recipe, in case they have a suggestion or two. I've doubled lots of quick bread recipes without problems, so I suspect it's not the reason for this. :S