Tangerine Bread

By criscrossqz

Surprisingly, this is a recipe that Grandma Shirley gave me many years ago. The tangerine flavor makes it very different ~ and crystallizing the tangerine peel makes it really good. So, when you eat tangerines in the winter, put the peels into a baggie and then try this bread!

Ingredients

• peel of 3 medium tangerines
• 1 cup sugar
• 1/2 cup water
• 1/2 cup milk
• 1/2 tsp salt
• 1 egg, beaten
• 2 cups flour
• 2 tsp. baking powder
• 3/4 cups somewhat fine chopped nuts (I like pecans or walnuts)
• Powdered sugar (start with about 1/2 - 3/4 cup)
• 3 About 3 capfuls Triple Sec, Grand Marnier or orange juice

Details

Servings 1

Preparation

Step 1

Cut peel very fine and cook in saucepan with 1/2 cup sugar and the water, until water is gone. Cool; add milk, remaining sugar, salt, egg, flour, baking powder and nuts. Mix very well and pack into an 8” loaf pan (which has been lined with foil or sprayed). Bake 45-55 min. at 325 or until light golden brown (and tester comes out clean). Cool 5 minutes and remove from pan. Immediately glaze: (whisk the liquor into the powdered sugar until it’s smooth, medium thick and of spreading consistency ~ adjust by adding more sugar if too liquidy; more liquid if too thick).