Below you’ll see a picture of an orange and not a tangerine.
See, this breakfast loaf recipe below? It’s my standard cranberry orange recipe but I subbed in tangerine zest because, well, I didn’t have enough oranges on hand. What can I say, I’m a little resourceful and maybe just a smidge embarrassed. But that’s life, right? However I will say this – the tangerine zest gives a sweeter and even a slighty different citrus flavor than the orange zest does. Sure, it may not be noticeable when I’m slamming it into my mouth and devouring with utter abandon, but when I sat back and paid a little attention it was just enough of a difference to notice. Either way though – orange vs. tangerine – this loaf is sure to be a hit.
ANNNNNNNNNNNND it’s totally easy to toss some of the yummy batter into muffin cups if you’re feeling a little frisky. Just sayin’!
All I know is that when the holidays roll around and there’s delectable goodness everywhere you look, it’s nice to sit back with a cup of tea and a slice or 5 of this loaf while you read the morning paper and maybe a few chapters of your newest favorite book. Or, in my case, watch the Today Show while Weston pulls himself up on everything in sight. Both scenarios are equally enjoyable and both pretty much require something delicious to eat. So today? Got ya covered!
CRANBERRY TANGERINE BREAKFAST LOAF
- 1 cup granulated sugar
- 1/3 cup canola oil
- 2/3 cup milk
- 1 egg
- 1 Tbsp vanilla
- 2 Tbsp tangerine OR orange zest
- 2 cups + 1 Tbsp flour
- 1 tsp baking powder
- 1 tsp salt
- 1-1/2 cups fresh or frozen cranberries
Preheat oven to 375. Spray a 9×5 loaf pan with nonstick spray and line the bottom with parchment. In a large bowl whisk together the sugar, oil, milk, egg, vanilla and tangerine zest until smooth and creamy. Gently fold in the 2 cups of flour, baking powder and salt until almost incorporated. Toss the cranberries with the remaining Tbsp of flour, and then add it all (berries & flour) to the batter. Fold in until all ingredients are just incorporated. Pour into prepared baking pan and tap the pan gently on the counter to release any air bubbles. Bake at 375 for 55-60 minutes, or until golden brown and a toothpick inserted comes out clean. Let cool at least 20 minutes before serving.
Plus, just as a last word, this is pretty much the prettiest breakfast loaf out there. Jewel tones kind of rock my face. That is all 😉
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