Tangerine Bread Recipes

TANGERINE BREAD

Steps:

• With an electric beater, beat eggs for 5 minutes; add sugar one tablespoon at a time and continue beating.
• Add tangerine zest, milk, and oil. Beat for another minute. Add the flour and mix until well combined.
• Pour the batter into a well-greased bread pan and bake at 350°F./180°C. for 30 to 40 minutes. Let it cool for 10 minutes before removing from pan.
• Mix icing sugar and tangerine juice and pour it over bread.

GOLDEN TANGERINE NUT BREAD

Steps:

• Preheat the oven to 350 degrees.
• Grease and lightly flour one 8 1/2- by 4 1/2-inch loaf pan or two 5 3/4- by 3 1/2-inch loaf pans.
• In a large mixing bowl, cream the butter and 3/4 cup of sugar together until blended.
• Add the eggs and beat until fluffy and light.
• Add the tangerine rind.
• In another bowl, stir the 1 1/4 cups of flour and the baking powder and salt together until blended.
• Toss the walnuts with the 1 tablespoon of flour until all the pieces are lightly coated.
• Blend the flour mixture into the creamed mixture alternately with the milk.
• Fold the walnuts into the batter until blended.
• Turn into the prepared pans or pan.
• Bake 35 to 45 minutes for small loaves, 55 to 60 minutes for the medium loaf, or until they test done.
• Meanwhile, combine the juice and sugar in a small pan to make the glaze.
• Heat just until the sugar is dissolved.
• Poke the hot loaves with a skewer or toothpick in several places and pour the syrup over them.
• Cool in the pan for 10 minutes, then remove and finish cooling on a rack.
• This recipe yields one medium or two small loaves.

TANGERINE-SOAKED TEA CAKE

Steps:

• Preheat the oven to 350 degrees.
• Butter a 6-cup loaf pan. Line the bottom with parchment or waxed paper, pressing it in firmly. Pour the bread crumbs into the pan and shake to coat the sides, then tip out any extra crumbs. In a small bowl, combine the tangerine zest, tangerine juice and lemon juice. Stir and set aside. Sift together the pre-sifted flour, baking soda and salt. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Add the sugar and mix well. Add eggs 1 at a time and mix well. With the mixer running at low speed, add alternating batches of dry ingredients and buttermilk until the batter is just mixed. Add the fruit juice and zest and mix. Pour into the prepared pan and set on a sheet pan. Bake on the sheet pan until the cake is firm in the center and a tester inserted into the center comes out dry and clean (a few crumbs are okay), 70 to 80 minutes.
• When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread the glaze all over the top and sides of the cake and let soak in. Repeat until all of the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
• Glaze: In a bowl, stir the juices and sugar together until the sugar is dissolved.

TANGERINE MUFFINS

Steps:

• In a bowl, combine the first 5 ingredients. In a small bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened. Stir in tangerine and zest. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to wire rack

BIG SUR CARROT TANGERINE BREAD

Steps:

• Preheat oven to 350º.
• Grease and flour 2 bread pans.
• In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon.
• Beat eggs and sugar until thick and light colored.
• Add oil and beat hard until volume is doubled.
• Add vanilla, tangerine juice and zest;
• fold in grated carrots.
• Stir dry ingredients into wet and continue stirring until smooth and well combined.
• You may enhance the flavor by adding ½ cup: shredded coconut, diced dry apricots, raisins or nuts (finely chopped).
• Fill pans no more than 2/3 full and bake 50-60 minutes.
• Let stand in pans for 10 minutes - cool on sides completely.
• Wrap tightly in plastic or place in air-tight plastic bag and let stand at room temperature overnight before slicing - this will retain moistness and extend life. Enjoy!

PINEAPPLE TANGERINE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Drain pineapple well, pressing out excess syrup with back of spoon. Reserve 3/4 cup of the syrup.
• In a medium bowl, combine pineapple, reserved syrup, egg, butter and grated tangerine zest. Set aside.
• In a large bowl, combine flour, sugar, wheat germ, baking powder, salt and baking soda. Make a well in the center, and pour in pineapple mixture. Stir just until blended. Pour batter into greased 9 x 5 inch loaf pan.
• Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on wire rack.