My new thing are mini loaves of tea breads. Full sized loaves are just too big so they tend to get mushy before they are finished. I went out and bought a pack of 4 mini loaf pans that measure about 6"x3". I had a large bunch of over-ripe bananas so I gave banana pecan bread a shot. You can see the lone surviving banana from the bunch in the background. The other thing I like about the mini loaves is that they bake much more evenly in my oven. Plus they freeze and thaw so well without any impact on quality.Tomorrow, I'm going to make a batch of small pumpkin bread loaves. That will be followed with lemon poppy seed bread. I'm taking suggestions for the fourth loaf. Cranberry walnut? Apple raisin? If I can get 4 varieties and about 20 loaves, maybe I'll visit the farmers market and see if there is a market for tea bread in Austin.
