Tangy and sweet and oh so…moist? I love a quick bread because they are so easy to whip up in a pinch.

Okay, I’ve going a little crazy with the baked goods lately. I’ve been baking a lot of breads because I’m trying to use ingredients in my fridge so they don’t go bad. Anyone with me? Quick breads are great for using up random fruits or veggies (citrus, berries, bananas, zuccini, corn, etc.).

I’m also trying to eat less sugar (a constant struggle!), and although quick breads do have sugar in them, the amount is significantly less than other baked goods such as *ahem, my weakness* cookies and cupcakes. Obviously I’m not trying THAT hard, because this bread is coated in a powdered sugar icing…whoops?

Let’s get to it!

Tangerine Cutie Loaf Recipe

Ingredients

• 1 ¾ cups All Purpose Flour

• ¾ cup White Granulated Sugar

• 2 teaspoons Baking Powder

• ¼ teaspoon Salt

• 1 Egg

• 1 cup Greek Yogurt

• ¼ cup Melted Butter

• 2 teaspoons Cutie Zest

• 1 tablespoon Cutie Juice

Topping

• 3 tablespoons Fresh Tangerine Cutie Juice

• 1 teaspoon Tangerine Cutie Zest

• ½ cup Confectioner’s Sugar

Directions

Step One - Preheat the oven to 350 degrees Fahrenheit and grease the inside of a loaf pan with your favorite cooking spray.

Step Two - Mix dry ingredients together. In a large bowl add flour, sugar, baking powder, and salt. Mix together with a spatula or a fork. Make a well in the center of the dry ingredients and set aside. 

Step Three - Mix wet ingredients together. Add the egg to a small bowl and beat until the yoke and white is mixed together well. Next, add the yogurt, melted butter, tangerine zest and juice and mix together.

Step Four - Add the wet ingredients to the well in the dry ingredients and fold the dry ingredients into the wet until the dry ingredients are absorbed. Be careful here not to over mix - the batter should appear lumpy, not smooth. 

Step Five - Scoop batter into loaf pan and smooth out the top of the batter. Place in the oven and bake on 350 degrees Fahrenheit for 50-60 minutes. Insert a toothpick or a knife into the loaf and if it comes out smooth then the loaf is ready. 

Step Six - Prepare the topping while the loaf is baking. Mix tangerine juice, zest, and confectioner’s sugar together and set aside.  

Step Seven - Let the loaf cool completely. Then run a knife around the edge of the pan to loosen the bread. Turn the pan over onto a plate or cooling rack to release it from the pan. Flip the bread back upright and let cool completely. 

Step Eight - Pour the drizzle over the bread. 

Slice and store in the refrigerator in an airtight container for up to a week, or store in the freezer for up to three months.

Would you look at that glaze? Just look at it!

-Jessie

If you try this recipe let me know in the comments below!