Big Sur Carrot Tangerine Bread
Discover the rich, sunny flavors of Big Sur Carrot Tangerine Bread, a vibrant twist on classic carrot bread that’s bursting with citrusy goodness. This irresistible loaf marries the natural sweetness of freshly grated carrots with the bright, zesty notes of tangerine juice and zest, creating a moist, delicately spiced bread that's perfect for breakfast, brunch, or an afternoon treat. Hints of cinnamon and a combination of granulated and brown sugar add warm depth, while optional walnuts or pecans bring a delightful crunch. Easy to prepare with just 20 minutes of prep time, this loaf bakes to golden perfection in under an hour. Slice it up and enjoy as-is, or pair with a smear of cream cheese for a touch of indulgence. Perfect for seasonal gatherings or cozy mornings, this carrot tangerine bread is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Tangerine juice (freshly squeezed)
- 1 tablespoon Tangerine zest
- 2 cups Carrots, grated
- 0.5 cup Walnuts or pecans, chopped (optional)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, combine the granulated sugar, brown sugar, and eggs. Whisk until the mixture is light and slightly frothy.
Slowly add the vegetable oil to the sugar-egg mixture while continuing to whisk.
Stir in the tangerine juice, tangerine zest, and vanilla extract until thoroughly combined.
Fold the wet ingredients into the bowl of dry ingredients, mixing gently until just combined. Do not overmix.
Gently fold in the grated carrots and chopped walnuts or pecans (if using).
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy this citrusy, spiced carrot bread on its own or with a smear of cream cheese!
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.6 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 270 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
