Best Golden Tangerine Nut Bread Recipes

WHOLE WHEAT APPLE-NUT BREAD

Steps:

• Preheat oven to 350 degrees F. Grease the bottom and 1 inch up the side of a 1-1/2-quart casserole; set aside.
• In a large bowl, stir together whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, and baking soda.
• Make a well in center of flour mixture; set aside.
• In a medium bowl, combine eggs, applesauce, yogurt, brown sugar, and oil.
• Add egg mixture all at once to flour mixture.
• Stir just until moistened (batter should be lumpy).
• Fold in nuts and raisins and spoon batter into the prepared casserole. Sprinkle with wheat germ.
• Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
• Cover loosely with foil during the last 15 minutes to prevent overbrowning.
• Cool in casserole on a wire rack for 10 minutes.
• Remove bread from casserole.
• Cool completely on wire rack.
• If desired, wrap and store overnight before slicing (bread will be slightly moister the second day).
• Makes 12 servings.

MINCEMEAT NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x5-inch loaf pan.
• In a large bowl, sift together flour, sugar, baking powder, and salt.
• In a medium bowl, cream eggs, vegetable shortening, and vanilla extract until light and fluffy.
• Fold in mincemeat and walnuts.
• Pour egg mixture into flour mixture.
• stir until dry ingredients are moistened.
• Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in center comes out clean.
• Remove from oven and cool on a wire rack 10 minutes.
• Remove from pan.
• Cool completely before slicing.
• Sprinkle top with powdered sugar.

NUT BREAD (ORIGINAL BETTY CROCKER)

Steps:

• Heat oven to 350°.
• Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 8½x4½x2 ½ inches.
• Mix all ingredients; beat 30 seconds.
• Pour into pan(s).
• Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8-inch loaves 55-60 minutes; cool slightly.
• Loosen sides of loaf from pan; remove from pan.
• Cool completely before slicing.
• To store, wrap and refrigerate no longer than 1 week.
• *If using self-rising flour, omit baking powder and salt.
• Apricot Nut Bread: Mix 1 cup finely cut-up dried apricots.
• Banana Nut Bread: Decrease milk to 1/3 cup and omit orange peel. Mix in 1 ¼ cup mashed bananas (1 to 3 medium). Bake 9-inch loaf 65 to 70 minutes.
• Cranberry-Cheese Nut Bread: Decrease nuts to 1/2 cup. Stir in 1 1/2 cups Cheddar cheese (about 6 ounces) and 1 cup cranberries, cut into halves. Bake 9-inch loaf 65 to 70 minutes.
• Date Nut Bread: Omit milk. Mix 1 1/2 cups boiling water and 1 1/2 cups cut-up dates; cool. Stir into the batter.
• Whole Wheat Raisin Bread: Substitute 2 3/4 cups whole wheat flour for the all-purpose flour and honey for the brown sugar. Mix in 1 cup raisins.

LAURI'S YUMMY NUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
• In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
• Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.

BIG SUR CARROT TANGERINE BREAD

Steps:

• Preheat oven to 350º.
• Grease and flour 2 bread pans.
• In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon.
• Beat eggs and sugar until thick and light colored.
• Add oil and beat hard until volume is doubled.
• Add vanilla, tangerine juice and zest;
• fold in grated carrots.
• Stir dry ingredients into wet and continue stirring until smooth and well combined.
• You may enhance the flavor by adding ½ cup: shredded coconut, diced dry apricots, raisins or nuts (finely chopped).
• Fill pans no more than 2/3 full and bake 50-60 minutes.
• Let stand in pans for 10 minutes - cool on sides completely.
• Wrap tightly in plastic or place in air-tight plastic bag and let stand at room temperature overnight before slicing - this will retain moistness and extend life. Enjoy!