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An easy sweet bread, made from scratch, using small tangerines (or Cuties or Haloes) ~ with either granulated sugar or regular white Splenda (not baking blend) and a hint of nutmeg and brushed with a light Nutmeg Glaze.
GLAZED Fresh TANGERINE BREAD
2 small tangerines (or Haloes or Cuties), cut into 1/4s (with peel left on) seedless (or remove seeds)
1/4 cup (4 TB) butter, softened……………….2 cups flour
1/2 cup white sugar ~or~ 1/2 cup plain white Splenda (NOT baking blend)
1/2 tsp. salt …………………………………....2 tsp baking powder
1/2 tsp baking soda (increase to 1 tsp. ONLY if using Splenda)
1 small container plain Greek yogurt (mine was 5.3 oz.)
2 eggs............................................................1/2 tsp. nutmeg
***
Preheat oven to 350. Spray an 8” or 9" loaf pan with non-stick baking spray. (If it's an old pan like mine, line it first with parchment paper, and then spray) Set aside.
Put the quartered tangerines into your food processor. Pulse in your food processor until a thick pulp, and the peel is finely chopped. Remove any seeds. Take out 1 tsp of the juice and set aside for glaze.
Whisk flour, baking powder, soda, salt and nutmeg together. Cream butter and sugar; add eggs and mix well. Beat in the baking powder, baking soda, salt and nutmeg.
Scrape down the sides of the bowl. Beat in 1 cup of the flour. Then add the tangerine pulp and Greek yogurt ~ slowly beat in until well blended. Gradually beat in remaining cup of flour, and beat until well blended. Your batter will be very thick ~ so when you spread it evenly in the prepared pan, be sure to press it down to remove any air pockets.
Bake at 350 for 25-40 minutes (time depends on your oven and whether your pan is light or dark). It's done when a cake tester comes out clean.
GLAZE:
Start with about 3/4 cup powdered sugar and the reserved 1 tsp. tangerine juice, plus and a dash of nutmeg, whisking in liquid 1 tsp at a time, until drizzle consistency (juice, milk, flavored liquid coffee creamer, brandy, Triple Sec.). If you drizzle/spread it on the warm bread, it will be translucent. (This is what I do.) If you drizzle it on cooled bread, it will be opaque.
Sugar-Free GLAZE:
2 options: To make sugar-free "powdered sugar", whisk together 3/4 cup regular white Splenda with 1/4 cup cornstarch ~ proceed with recipe for glaze above (leftover "powdered sugar" can be stored in pantry) ~OR~ Use 2-3 heaping TB canned sugar-free vanilla frosting. Whisk in the reserved tangerine juice plus a dash of nutmeg. If you want it even thinner, whisk in some milk or flavored liquid coffee creamer.
GLAZED Fresh TANGERINE BREAD
2 small tangerines (or Haloes or Cuties), cut into 1/4s (with peel left on) seedless (or remove seeds)
1/4 cup (4 TB) butter, softened……………….2 cups flour
1/2 cup white sugar ~or~ 1/2 cup plain white Splenda (NOT baking blend)
1/2 tsp. salt …………………………………....2 tsp baking powder
1/2 tsp baking soda (increase to 1 tsp. ONLY if using Splenda)
1 small container plain Greek yogurt (mine was 5.3 oz.)
2 eggs............................................................1/2 tsp. nutmeg
***
Preheat oven to 350. Spray an 8” or 9" loaf pan with non-stick baking spray. (If it's an old pan like mine, line it first with parchment paper, and then spray) Set aside.
Put the quartered tangerines into your food processor. Pulse in your food processor until a thick pulp, and the peel is finely chopped. Remove any seeds. Take out 1 tsp of the juice and set aside for glaze.
Whisk flour, baking powder, soda, salt and nutmeg together. Cream butter and sugar; add eggs and mix well. Beat in the baking powder, baking soda, salt and nutmeg.
Scrape down the sides of the bowl. Beat in 1 cup of the flour. Then add the tangerine pulp and Greek yogurt ~ slowly beat in until well blended. Gradually beat in remaining cup of flour, and beat until well blended. Your batter will be very thick ~ so when you spread it evenly in the prepared pan, be sure to press it down to remove any air pockets.
Bake at 350 for 25-40 minutes (time depends on your oven and whether your pan is light or dark). It's done when a cake tester comes out clean.
GLAZE:
Start with about 3/4 cup powdered sugar and the reserved 1 tsp. tangerine juice, plus and a dash of nutmeg, whisking in liquid 1 tsp at a time, until drizzle consistency (juice, milk, flavored liquid coffee creamer, brandy, Triple Sec.). If you drizzle/spread it on the warm bread, it will be translucent. (This is what I do.) If you drizzle it on cooled bread, it will be opaque.
Sugar-Free GLAZE:
2 options: To make sugar-free "powdered sugar", whisk together 3/4 cup regular white Splenda with 1/4 cup cornstarch ~ proceed with recipe for glaze above (leftover "powdered sugar" can be stored in pantry) ~OR~ Use 2-3 heaping TB canned sugar-free vanilla frosting. Whisk in the reserved tangerine juice plus a dash of nutmeg. If you want it even thinner, whisk in some milk or flavored liquid coffee creamer.
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