As soon as you put something into miniature, I want it all the more. I found this amazing mini, mini loaf pan at Williams-Sonoma, which is made in the USA. For me it’s like having a brownie bites pan only for quick breads and poundcakes. I love having that crunchy edge and the loaves frankly even out to be the same as a slice you get at the bakery. This batter is easily mixed by hand using a whisk and large mixing bowl – not necessary to pull out your stand-mixer here. You can glaze them with the rose water glaze I prepared (recipe below) – they were all gone before cooled, next time I will glaze.
12 tbsp. butter
1 c. sugar
1/4 tsp. salt
1 tsp. baking powder
2 tsp. vanilla-bean paste
1/3 c. milk
1 1/2 c. cake flour
2 tbsp. Dutch process cocoa powder
Preheat oven to 350 degrees and prep a mini-loaf pan by spraying it with Bak-klene. Cream butter and sugar together in a large bowl with a whisk – add eggs, salt, baking powder and vanilla bean paste – whisking to combine. Add milk and cake flour, whisking again until batter is smooth. Reserve one cup of batter and add the 2 tbsp. Dutch cocoa powder to it – set aside.
Divide original batter between the eight wells, then top with cocoa-infused batter – using a toothpick, swirl batters together. Place into the oven and bake for 20 minutes – remove and let sit for ten minutes before removing from pan. I did make a rose water glaze to go over the top of them, but consumed immediately before I could get the glaze on.
Here is the recipe for the glaze
1/2 c. powdered sugar
2 tsp. rose-flower water.