Golden Tangerine Nut Bread Recipes

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.

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!