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Tangerine Bread
Spongy, light and with an intense tangerine flavor.
Course
Breakfast
Cuisine
South America
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
Calories
316
kcal
Author
Lizet Bowen
Ingredients
2
eggs
1
cup
sugar
(200g)
1
cup
whole milk
(250ml)
¾
cup
vegetable oil
(175ml)
2
tablespoons
tangerine zest
2
cups
self-rising flour
(250g)
Icing:
1
cup
icing sugar
4
tablespoons
tangerine juice
(125g)
Instructions
With an electric beater, beat eggs for 5 minutes; add sugar one tablespoon at a time and continue beating.
Add tangerine zest, milk, and oil. Beat for another minute. Add the flour and mix until well combined.
Pour the batter into a well-greased bread pan and bake at 350°F./180°C. for 30 to 40 minutes. Let it cool for 10 minutes before removing from pan.
Mix icing sugar and tangerine juice and pour it over bread.
Notes
Keep in an air-tight container at room temperature for up to 3 days, or refrigerate for up to 7 days.
Nutrition
Calories:
316
kcal