Golden Tangerine Nut Bread

[Guest guest]

Golden Tangerine Nut Bread

 

1/2 cup butter at room temperature

3/4 cup sugar

2 eggs at room temperature or egg replacer

1 tablespoon grated tangerine rind

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup coarsely chopped walnuts

1 tablespoon all-purpose flour

1/2 cup milk

 

Glaze;

3 tablespoons freshly squeezed tangerine juice

3 tablespoons sugar

 

Preheat the oven to 350 degrees. Grease and lightly flour one 8 1/2 by 4

1/2-inch loaf pan or two 5 3/4 by 3 1/2-inch loaf pans.

In a large mixing bowl, cream the butter and 3/4 cup of sugar together until

blended. Add the eggs and beat until fluffy and light. Add the tangerine rind.

In another bowl, stir the 1 1/4 cups of flour and the baking powder and salt

together until blended.

Toss the walnuts with the 1 tablespoon of flour until all the pieces are

lightly coated. Blend the flour mixture into the creamed mixture alternately

with the milk. Fold the walnuts into the batter until blended. Turn into the

prepared pans or pan. Bake 35 to 45 minutes for small loaves, 55 to 60 minutes

for the medium loaf, or until they test done.

Meanwhile, combine the juice and sugar in a small pan to make the glaze. Heat

just until the sugar is dissolved. Poke the hot loaves with a skewer or

toothpick in several places and pour the syrup over them. Cool in the pan for

10 minutes, then remove and finish cooling on a rack. This recipe yields one

medium or two small loaves.