These apple cranberry loaves are great for enjoying on Christmas morning or sharing with friends. Makes 8 little loaves.

2⅓ c. all-purpose flour
2 tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. salt
¼ c. (½ stick) Country Cream butter, softened
⅔ c. firmly packed brown sugar
2 Egg-land’s Best eggs
1 tsp. vanilla extract
1 c. LDF milk
2 c. Gala apples (about 2 medium apples), peeled and chopped
1 c. dried cranberries, coarsely chopped

Glaze:
1 c. powdered’ sugar
3-4 tsp. cranberry juice

Preheat oven to 350° F. Prepare an 8-cavity mini loaf pan with non-stick vegetable pan spray.
In a large bowl, combine flour, baking powder, cinnamon and salt. In a separate bowl, beat butter and brown sugar with a mixer until light and fluffy. Add eggs, one at a time, then add the vanilla.

Alternately add the flour mixture and milk to the butter mixture, mixing until just combined. Stir in apples and chopped cranberries. Divide evenly into prepared pan, filling each cavity nearly full.

Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. Cool loaves in the pan on a wire rack for 10 minutes. Remove the loaves from the pan and cool completely.

For glaze: Whisk together the powdered sugar and cranberry juice. Drizzle sugar glaze over the loaves. Add Christmas holiday sprinkles for a more festive touch.

These easy-to-make mini chocolate loaves get their richness from Dutch process cocoa and a touch of sour cream. Makes 8 mini loaves.

¾ c. (1½ sticks) Country Cream butter, cut into pieces
½ c. Dutch process cocoa
½ c. brewed coffee
¼ c. LDF milk
1½ c. all-purpose flour
1½ c. sugar
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. baking powder
¼ tsp. fine salt
⅓ c. Daisy sour cream
1 tsp. vanilla extract
2 Egg-land’s Best eggs
Mini white chocolate chips or powdered sugar

Preheat oven to 350° F. Butter an 8-cup mini loaf baking pan.

Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.

Whisk the flour, sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Blend sour cream, vanilla and eggs in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups.

Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool loaves in the pan on a wire rack for 10 minutes and then remove and cool completely on a rack. Sprinkle the tops of the loaves with mini white chocolate chips or dust with powdered sugar.