little cranberry cardamom loaves, tangerine glaze

How To Make little cranberry cardamom loaves, tangerine glaze

• 1

  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.
• 2

  In a medium bowl, whisk together the whole-wheat pastry flour, all-purpose flour, cardamom, nutmeg, baking powder, baking soda, and salt. Set aside.
• 3

  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.
• 4

  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!
• 5

  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.
• 6

  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.
• 7

  Notes A 12-ounce bag of cranberries has about 3 cups of cranberries. If frozen, put in a colander and run under warm water to expedite defrosting. Chop by hand or by pulsing in a food processor fitted with a metal blade. Feel free to scale back to 2 cups instead of 2 1/2, if desired.
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