Cranberry Tangerine Breakfast Loaf

by Heather on December 13, 2012

Below you’ll see a picture of an orange and not a tangerine.

Cranberry Tangerine Breakfast Loaf from @HeathersDish

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 from @HeathersDish

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.

Cranberry Tangerine Breakfast Loaf from @HeathersDish

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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{ 16 comments… read them below or add one }

1 Aggie December 13, 2012

it doesn’t get any better than tangerine and cranberry – just saying!! I love this, it’s so bright and pretty. I want a slice right now :)

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2 Jessica Heights December 13, 2012

Oh YUM!!! It looks delicious!

But not as delicious as your photography! Love it!

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3 Heather December 13, 2012

Why thank you m’lady ;) I am absolutely loving your posts on your trip – absolutely perfect!

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4 Liz @ Tip Top Shape December 13, 2012

I made something very similar to this a few years ago. So delicious!!

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5 Esther Davison December 13, 2012

Dear Heather,
I have been wanting orange cranberry bread. I’ll probably make this recipe. Thanks for sharing! I hope you are loving your new home. :o)

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6 Sarah December 13, 2012

This is kind of scary. I’m making cranberry bars this weekend and have a whole bag of tangerines in my fridge, and rather than by an orange or two for their zest, I spent my morning pondering if I could just zest my tangerine.

I’m assuming it was a good sub? I’m safe?

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7 Heather December 13, 2012

DEFINITELY a good sub – the flavor is only slightly different, but I loved it!

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8 Urban Wife December 14, 2012

What an awesome combo! Glad you found another use for your plethora of cranberries. ;) I’m going to bake this for our weekend as muffins. Thanks for the recipe!

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9 kelley {mountain mama cooks} December 14, 2012

This looks amazing. I’m obsessed with all things citrus right now. The clementines have been amazing this year! So bright and festive!

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10 Heather December 14, 2012

I’ve got to get my mitts on some clems!

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11 Susan December 14, 2012

My great grand mother’s cranberry bread receipe uses OJ as the liquid in place of the milk giving it even more wonderful orangy flavor to go with the awesome cranberry!

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12 Heather December 14, 2012

That’s actually a genius move – I think I’ll do the OJ trick next time around!

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13 Laurie {Simply Scratch} December 14, 2012

Um, yeah… we so have to be neighbors! I love this bread!

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14 Heather December 15, 2012

YES LET’S DO IT! :)

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15 Brenda @ a farmgirl's dabbles December 29, 2012

I love quick breads. And cranberries. And tangerines. I think I need to be making this! :)

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16 heather December 31, 2012

made this bread this morning (as muffins)… it was delicious! we’ll definitely be having it again soon :)

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