Tangerine and Dried Fruit Breakfast Bread

Tangerine and Dried Fruit Breakfast Bread

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Prepare a moist and fruity bread that everyone will love. Pick your favorite fruit and combine it with our tangerine recipe to make the ultimate holiday bread.

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Chicago

Time needed

25 min preparation + 50 min cooking

Serving Size / Yield

4 servings

Ingredients

  • ⅓ cup packed dark brown sugar
  • 4 tablespoons unsalted butter, at room temperature, divided 6 Pixie tangerines, unp eeled
  • 1½ cups white whole-wheat flour
  • 1½ teaspoons baking powder
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • ⅔ cup granulated sugar

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Directions

Take a round cake pan (8- to 9-inches) and coat with cooking spray. Be sure to line the bottom with parchment paper and spray the paper.
In a small pan over medium heat, heat brown sugar and 2 tablespoons butter until the butter melts. Spread in the prepared pan, leaving a ¼-inch border around the edge. Grate ½ teaspoon zest from 1 tangerine; set aside.
Cut a thin slice off the stem end of each fruit, then slice into ¼-inch rounds. Place a slice in the center of the pan; arrange the remaining slices in slightly overlapping circles out to the edge.
Mix together flour, baking soda, baking powder and salt in a medium bowl. Beat the remaining 2 tablespoons butter, oil and granulated sugar in a large bowl with an electric mixer for 2 minutes. One at a time, beat in each egg. Mix in vanilla and the zest.
With the mixer on low, blend in the flour mixture alternately with buttermilk, making 3 additions of the flour mixture and 2 of the buttermilk and mixing until just combined. Pour the batter into the pan, smoothing the top. Bake until a toothpick inserted in the center comes out clean which is about 40 to 50 minutes. Cool for 10 minutes on a wire rack.


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