TANGERINE BREAD WITH CRANBERRIES & PECANS

If you have visited my site before, you may have noticed that many of my recipes include tangerines.  I have a grandmother who loves to send me home with juicy tangerines & grapefruit from her trees.  This morning I made bread similar to last week’s lemon-ginger walnut bread.  Today’s version is tangerine with cranberry & pecans.  Quinoa flour & yogurt add protein to the bread, & ground flaxseed adds heart-healthy omega-3 fatty acids.  I used quinoa flour, oat bran, & spelt flour in this recipe, but if you don’t like or have those, use whatever you have.  Quinoa flour adds protein, but also a different flavor; if you do not like quinoa, I recommend using another type of flour.  If you haven't tried quinoa yet, try it in a dish before buying flour for this recipe.  Quinoa flour is expensive!  This bread is not very sweet, which is why I like it as breakfast bread.  If you prefer sweeter bread, add sugar (½ cup) to the dry ingredient mixture, or make a glaze. 

INGREDIENTS

½ cup	Spelt flour  (use 1 cup if you omit quinoa flour)
½ cup	Oat bran (grind old fashioned oats if you don’t have oat bran)
½ cup	Quinoa flour
2 tsp	Ground flax seed
2 Tbsp	Brown sugar
2 tsp	Baking powder
½ tsp	Baking soda
½ tsp	Salt
2	Eggs
1 tsp	Vanilla extract
3	Tangerines, juiced & zested (this will yield ~1/2 cup juice).  Use orange if you don’t have tangerine!
1 Tbsp	Honey
1/3 cup	Plain yogurt (or 1/4 cup milk of choice)
1	Handful of pecans, chopped
1	Handful of dried cranberries

PREPARATION

1.  Preheat the oven to 350 degrees F, & grease a bread pan.  I used 9 x 5” pan

2.  In a large bowl, combine all of the dry ingredients except the cranberries & pecans.

3.  In another bowl, beat the eggs with the vanilla extract.  Mix in the yogurt, cranberries, pecans, honey, tangerine juice, & tangerine zest.

4.  Add the dry mixture to the wet mixture; stir until it is just combined.

5.  Pour the batter into the bread pan.

6.  Cook for 30 min or until a toothpick comes out clean/dry after being inserted into the loaf.

7.  I cooled my bread in the pan.

INGREDIENT HEALTH BENEFIT INFORMATION

Flaxseed

Oatmeal/oat bran 

Quinoa

Spelt 

YOU DON’T HAVE A ZESTER OR JUICER? 

See this post for substitution ideas

YOU MAY ALSO LIKE
Lemon Ginger Walnut Bread

I do not intend to start counting calories, but here is the nutritional information for this bread, as requested.  I used google for most of it.  I buy grains, nuts, honey, & dried fruit in loose bulk, so I don't have containers with this data at home.

Ingredient	Quantity	cal	Carbo- hydrates (g)	fiber (g)	fat (g)	saturated fat (g)	protein (g)
Quinoa Flour	1/2 cup	220	36	4	3		8
White Spelt Flour	1/2 cup	200	42				8
Oat bran fkour	1/2 cup	159	26	5	3		6.4
Ground flaxseed	2 Tbsp	74	4	4	6		2
fresh tangerine juice	1/2 cup	53	12.5				0.5
eggs (large, whole)	2	150			10	4	12
honey	1 Tbsp	64	17
brown sugar	2 Tbsp	61	18
Plain lowfat yogurt	1/3 cup	46.7	6		0.83	0.55	3.7
Pecans	1/4 cup	171	3.55	2.5	17.8	1.25	2.25
Cranberries, dried &    sweetened	1/4 cup	92	24.8		0.75
Whole Loaf		1291	190	16	41	6	43
1" Slice (1/9th loaf)		143.4	21.1	1.7	4.6	0.6	4.8
1/12th loaf		107.6	15.8	1.3	3.4	0.5	3.6

Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."

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