GOLDEN TANGERINE NUT BREAD
Adopted in September 2006, this quick bread looks simply delicious. The original chef's comment: The glaze made with fresh tangerine juice gives this bread moistness and flavor. The texture is cakelike and it keeps well, too!
Provided by justcallmetoni
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 229.5, Fat 12.2, SaturatedFat 5.7, Cholesterol 57, Sodium 165.3, Carbohydrate 27.6, Fiber 0.7, Sugar 16, Protein 3.6
PINEAPPLE TANGERINE BREAD
Take advantage of tangerines when they are in season with this easy to make this fruity bread.
Provided by JJOHN32
Categories Fruit Bread
Time 1h30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 43.9 g, Cholesterol 29.1 mg, Fat 6.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.5 g, Sodium 412.1 mg, Sugar 19.3 g
PINEAPPLE TANGERINE BREAD
Take advantage of tangerines when they are in season with this easy to make this fruity bread.
Provided by JJOHN32
Categories Fruit Bread
Time 1h30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 43.9 g, Cholesterol 29.1 mg, Fat 6.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.5 g, Sodium 412.1 mg, Sugar 19.3 g
PINEAPPLE TANGERINE BREAD
Take advantage of tangerines when they are in season with this easy to make this fruity bread.
Provided by JJOHN32
Categories Fruit Bread
Time 1h30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 43.9 g, Cholesterol 29.1 mg, Fat 6.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.5 g, Sodium 412.1 mg, Sugar 19.3 g
PINEAPPLE TANGERINE BREAD
Take advantage of tangerines when they are in season with this easy to make this fruity bread.
Provided by JJOHN32
Categories Fruit Bread
Time 1h30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 43.9 g, Cholesterol 29.1 mg, Fat 6.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.5 g, Sodium 412.1 mg, Sugar 19.3 g
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