Mini Cherry-Pecan Streusel Loaves

Prep Time:
25 mins
Total Time:
2 hrs

Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.


For the Batter

  • ½ cup (1 stick) unsalted butter, melted, plus more for pan

  • 2 ½ cups all-purpose flour, (spooned and leveled), plus more for pan

  • 1 ½ teaspoons baking powder

  • ¾ teaspoon salt

  • ½ teaspoon baking soda

  • 1 ½ cups granulated sugar

  • 1 cup sour cream

  • 2 large eggs

  • ½ teaspoon vanilla extract

  • 1 ½ cups dried cherries (or dried cranberries)

  • 1 cup coarsely chopped pecans

For the Streusel

  • ½ cup all-purpose flour, (spooned and leveled)

  • ½ cup packed light-brown sugar

  • ½ cup coarsely chopped pecans

  • 4 tablespoons (½ stick) cold unsalted butter, cut in small pieces


  1. Preheat oven to 350 degrees. Butter and flour six mini loaf pans (each 5 3/4 by 3 inches, with a 2-cup capacity). Make streusel topping: In a bowl, mix streusel ingredients with fingertips until moist clumps form. Place in freezer.

  2. Make cherry-pecan batter: In a medium bowl, whisk flour, baking powder, salt, and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs, and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.

  3. Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven, and quickly sprinkle loaves with streusel topping.

  4. Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.


Cook's Notes

Storing: Wrapped in plastic, the loaves will keep 3 to 4 days at room temperature, and up to 3 months in the freezer.

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