Little Cranberry Cardamom Loaves with Tangerine Glaze

• Vegetarian

• Produce

  • 2 1/2 cups Cranberries, fresh
  • 1 scant tbsp Tangerine, fresh juice
  • 1/4 cup Tangerine/mandarin, fresh juice

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cardamom, ground
  • 1/2 cup Confectioners' sugar
  • 1/2 tsp Kosher salt
  • 1/8 tsp Nutmeg, ground
  • 3/4 cup Sugar
  • 1 cup Whole wheat pastry flour

• Dairy

  • 1/4 cup Butter, salted or unsalted
  • 2/3 cup Buttermilk

Found on momskitchenhandbook.com

Description

Ingredients

• 1 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 1 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2/3 cup buttermilk
• 1/4 cup fresh tangerine/mandarin juice
• 3/4 cup sugar
• 1 egg
• 1/4 cup melted butter (salted or unsalted)
• 2 to 2 1/2 cups roughly chopped fresh cranberries (see notes)
• 1/2 cup confectioners sugar
• 1 scant tablespoon fresh tangerine juice

Directions

• Preheat oven to 350 degrees F. Grease three mini loaf pans (mine are 5 3/4 x 3) or 1 standard loaf pan with oil or butter. Set aside. In a medium bowl, whisk together the whole-wheat pastry flour, all-purpose flour, cardamom, nutmeg, baking powder, baking soda, and salt. Set aside.
• In a large bowl, vigorously beat together (by hand or with an electric mixer) the buttermilk, tangerine juice, sugar, and egg. Slowly add the melted to butter, beating continuously until it is blended.
• Add the flour mixture to the bowl with the liquids and mix just until incorporated with no obvious streaks of flour.
• Add the cranberries to the batter and use a rubber spatula to mix just until blended. Do not overmix!
• Transfer the batter to the loaf pan(s) and bake until a toothpick inserted in the center comes out clean and the top of a loaf is fairly firm to the touch. About 40 minutes for a 5 3/4 x 3 mini loaf, 1 hour for a standard-size loaf.
• Let the breads cool completely before glazing or slicing.
• To make the glaze, put the confectioners sugar in a small bowl, add the tangerine juice, and whisk until smooth. Drizzle over the top of each loaf. Wait until the glaze has cooled and hardened before wrapping.