Sweet Bread Recipe
This Sweet Bread recipe yields tender, moist loaves with a delicate crumb and a touch of sweetness. It’s versatile, easy to make, and perfect for breakfast, snacks, or gifting. The recipe includes options for various loaf sizes and baking methods.
Equipment
- Stand mixer with whisk and paddle attachments (optional)
- 6 miniature loaf pans
- Mixing bowls (medium and large)
- Whisk
- Spatula
Ingredients
- 2 tbsp baking powder
- ⅔ cup vegetable oil
- 4 cups all-purpose flour
- 2 cups white granulated sugar
- 2 large eggs
- 2 cup milk
- 1 tsp salt
Instructions
- Preheat your oven to 350℉ and grease six miniature loaf pans.
- Combine flour, sugar, baking powder, and salt in a medium bowl, whisking thoroughly, then set aside.
- In a large mixing bowl or stand mixer fitted with a whisk attachment, mix eggs, milk, and vegetable oil on low speed until just combined.
- Gradually incorporate the dry ingredients into the wet mixture using a spatula or a stand mixer with the paddle attachment, mixing until the batter is just moistened and combined.
- Divide the batter evenly among the prepared loaf pans, filling each about an inch below the rim to allow room for rising.
- Optionally, sprinkle sugar on top for a decorative finish.
- Place the pans in the center of the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Adjust baking times for alternative loaf sizes as noted.
- Allow the loaves to cool slightly before slicing and serving.
- Slice and serve when cooled down.
Notes
- Canola oil or melted butter can be used as alternatives, maintaining a moist and tender texture.
- For larger loaves, use the batter to make two 1-pound loaves, baking for 50 minutes.