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-   -   Peep's Cranberry Tangerine and Nut Bread (http://netcookingtalk.com/forums/showthread.php?t=28153)

lilbopeep 08-10-2017 08:36 PM

Peep's Cranberry Tangerine and Nut Bread
 
Peep's Cranberry Tangerine and Nut Bread


Wet Ingredients:

1 large egg well beaten (may substitute 1/4 cup sour cream instead of the egg, I used egg )
3/4 cup freshly squeezed tangerine juice (about 3 medium)
1 tsp. vanilla extract

Dry Ingredients:

2 cups whole wheat (or white whole wheat) flour MINUS 2 TBSP *
1/2 cup Unbleached AP flour**
2 TBSP wheat germ* (See tip below)
TIP: Measure the wheat germ into the 1 cup measure cup then fill with flour.
*IF YOU DON'T WANT TO USE THE WHEAT GERM REPLACE WITH 2 TBSP FLOUR
(**OR 1/2 cup AP flour, 1/2 cup Almond meal/flour, 1/2 cup Whole Wheat flour, 1 cup White Whole Wheat flour MINUS 2 TBSP, and the 2 TBSP wheat germ. I like this combo )
1 cup granulated white sugar or sugar substitute (or 1/2 sugar & 1/2 sugar substitute)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 TBSP tangerine zest (about 1 medium )
4 TBSP cold unsalted butter - cut into cubes

Additional Ingredients:

1/2 cup pecans - coarsely chopped
1 cup fresh or frozen cranberries - coarsely chopped
3 TBSP slivered almonds - coarsely chopped if desired


Preheat oven to 350F.
Spray a 9x5x3 inch loaf pan with Baker's Joy vegetable oil & flour cooking spray.

In a small bowl combine wet ingredients and set aside.

In a large bowl combine flour, wheat germ (if used), sugar, baking powder, baking soda, salt, and orange zest.
Cut the butter into flour with a pastry blender till it looks like coarse crumbs.

Add the wet ingredients to the dry ingredients and mix well.
Mix in the chopped cranberries, almonds and pecans.

Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes.
Remove from pan and let cool completely before slicing.

(May double recipe and divide into 2 loaf pans)

For Cupcakes/Muffins 12 to the pan: Keep oven temp the same, fill cups only 3/4 full , bake 15 - 20 minutes.

NOTE: Center internal temperature for bread or muffins should be 190F

http://www.netcookingtalk.com/forums...pictureid=1935


http://www.netcookingtalk.com/forums...pictureid=1936


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