Friday, December 16, 2011

Tanjelo-Cranberry Streusel Bread Recipe

I wish I had pictures of this little recipe because it was delicious! I had a little cold this past week and so I went on a Vitamin C binge via Tangelos. My mom bought a box of Tangelos from the local school and was sweet enough to share with me. Gantt thought we were living at the Tropicana factory so I thought I would make something to help dispose of some of the Tangelos. I'm a huge fan of orange cranberry bread, and I figured Tangelos and like oranges...let's try it. It was awesome.

Here is the recipe:

Ingredients for one loaf in a 9x5 pan:

2 cups all-purpose flour
½ cup sugar
¼ cup packed light brown sugar
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¼ cup cold butter, cut into ¼-inch pieces
1 egg
juice from 4 squeezed Tangelos
1½ cup dried cranberries (craisins)

4½ tablespoons packed light brown sugar
4½ tablespoons all-purpose flour
2 tablespoon cold butter, cut in half

¼ cup confectioners' sugar
½ tablespoon orange juice
  1. Preheat the oven to 350 degrees. Grease a 9 by 5-inch loaf pan.
  2. Process the flours, sugars, baking powder, salt, baking soda together in a mixer until combined. Add the butter pieces and pulse the mixture until crumbly.
  3. In a large bowl, whisk the egg and orange juice. Stir in the dry ingredients (the flour mixture from the food processor) just until moistened.
  4. If planning to use streusel, use the food processor now to combine the brown sugar and flour; add the butter and pulse until crumbly. Set aside in a small bowl.
  5. Fold cranberries gently into the batter. Transfer to prepared pan. Sprinkle streusel over batter.
  6. Bake the bread until a toothpick inserted in the center comes out clean, about 50 to 55 minutes. Let the bread cool in the pan for 10 minutes before flipping it out onto a wire rack to cool completely.
  7. For glaze, combine confectioners' sugar and orange juice until smooth. Drizzle over bread.
  8. Enjoy!