Tuesday, February 18, 2014

Glazed Vanilla Bean Tangelo Quick Bread

Glazed Vanilla Bean Tangelo Quick Bread

Last Thursday I came home to a box of the most beautiful tangelos from my friends at Harry & David.

It goes without saying that I can eat my weight in Harry & David pears, but tangelos?  I’m not really a huge citrus fan.  So, eh, they are probably OK.  Um, that’s a total joke.  These babies are MORE than OK.

First of all, I could smell them before I even had the box open.  So I totally had a tangelo appetizer on Thursday before dinner.  They are sweet and juicy without the tang of a tangerine or grapefruit.  They are much easier to peel than an orange and they are so pretty to look at!

Glazed Vanilla Bean Tangelo Quick Bread

And then yesterday I had the day off for President’s Day (thank you, Federal holidays!)  I got up and headed to the gym, then headed right back home for a day in the kitchen and every time I opened the fridge the bright orange skin of these sweet tangelos caught my eye.  It was time to put them to work.

I started thinking citrus desserts and I remembered this lemon-lavender pound cake I made quite a while ago.  Remember that time when I put Greek yogurt in EVERYthing?   Don’t worry, no Greek yogurt here.  Just tangelos, vanilla bean, some sugar, a little butter and a sweet glaze and a little taste of spring!

Glazed Vanilla Bean Tangelo Quick Bread

PrintPrint Recipe

Glazed Vanilla Bean Tangelo Quick Bread

Yield: 12 slices

Total Time: 1 hour

Sweet glazed quick bread with fresh tangelo juice, zest and vanilla beans.


for the bread:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
3 Tbs. Tangelo juice
1 tsp. Tangelo zest
1 vanilla bean, "caviar" stripped from inside (about 1/8 teaspoon)
1/2 cup milk

for the glaze:
1/2 cup confectioners' sugar
2 Tbs. Tangelo juice


Preheat the oven to 350 degrees. Grease an 8x4 loaf pan.

Whisk together the flour, baking powder and salt in a small bowl. Set aside.

In a large bowl, whisk the butter and sugar together until light and fluffy, about 2 minutes. Add in the eggs and mix. Add the Tangelo juice and zest and the vanilla bean caviar and mix well until distributed. Gradually stir in half of the dry ingredients, then half of the milk and mix well. Add the remaining dry ingredients, witht the remaining milk and mix until all of the dry ingredients are incorporated.

Transfer the batter to the prepared loaf pan. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Cool the cake in the loaf pan for 30 minutes before removing.

Combine the glaze ingredients in a small bowl. Remove the cake from the pan, add the glaze, cut & serve.

Adapted from Taste of Home

Glazed Vanilla Bean Tangelo Quick Bread

Disclaimer: Harry & David sent me a box of their Fruit of the Month – tangelos.  This post is not sponsored by Harry & David.  I truly loved the tangelos and wanted to share them with you. 


21 Responses to “Glazed Vanilla Bean Tangelo Quick Bread”

  1. #
    Averie @ Averie Cooks — February 18, 2014 @ 6:15 am

    Cassie this is so gorgeous! You make the prettiest bread! pinned

  2. #
    Ashley — February 18, 2014 @ 7:29 am

    I keep seeing tangelos at the food store lately but honestly have never had one. Vanilla bean and citrus sounds like one heck of a combination – this bread looks delicious! And it’s so pretty too with that glaze!

  3. #
    saly @ sallys baking addiction — February 18, 2014 @ 7:46 am

    Tangelos are my favorite. And paired with vanilla bean! What a beautiful quick bread Cassie!

  4. #
    steph@stephsbitebybite — February 18, 2014 @ 7:47 am

    Citrus quick bread…oh yea…making me crave SPRING!

  5. #
    Erin | The Law Student's Wife — February 18, 2014 @ 8:10 am

    This is beyond beautiful Cassie! I’m sad to say I’ve never had a tangelo, but I’m keeping my eyes open. Ben’s not a big citrus fan either, and I’m continually trying to covert him. Maybe tangelos could be my secret weapon 🙂

  6. #
    Barbara @ Barbara Bakes — February 18, 2014 @ 8:24 am

    What a luscious looking bread. Quick breads are always a favorite at our house.

  7. #
    kelley {mountain mama cooks} — February 18, 2014 @ 8:44 am

    This is gorgeous! I love tangelos and any winter citrus so I’m sure I’d devour this bread with zero hesitation!

  8. #
    Courtney @ Neighborfood — February 18, 2014 @ 12:25 pm

    I LOVE that last picture of the tangelo. Definitely wishing I had one right now. I don’t know why in the world I don’t make more quick breads. This one looks so good and so satisfying!

  9. #
    Jessica @ A Kitchen Addiction — February 18, 2014 @ 2:20 pm

    We love tangelos! I’ve never though of baking with them! What a great quick bread!

  10. #
    Rachel Cooks — February 18, 2014 @ 2:33 pm

    This is soooo gorgeous, Cassie! And I love the tangelo/orange/clementine and vanilla bean combo. It’s the best!

  11. #
    Anna (Hidden Ponies) — February 18, 2014 @ 2:57 pm

    This is so pretty – I have an orange quick bread that is my absolute favourite quick bread, so I know I would love this!

  12. #
    Joanne — February 18, 2014 @ 9:07 pm

    I’m not big on the orange citrus family in general but you’ve got me convinced I need to try some of these tangelos! Or at least bake up a loaf of this lovely quickbread!

  13. #
    Tieghan Gerard — February 18, 2014 @ 11:09 pm

    So pretty!! I love citrusy bread!!

  14. #
    Laura (Tutti Dolci) — February 18, 2014 @ 11:27 pm

    Such a pretty bread, I love the glaze!

  15. #
    Lauren @ Climbing Grier Mountain — February 19, 2014 @ 9:16 am

    This is beautiful! I can’t wait to get my mitts in the kitchen!

  16. #
    katie — February 19, 2014 @ 9:31 am

    Oh my this sounds divine. I always forget to make quick bread–they are my favorite and this tangelo version sounds pretty tasty!

  17. #
    Chung-Ah | Damn Delicious — February 23, 2014 @ 9:28 pm

    Goodness – with that dripping glaze, how can I resist?!

  18. #
    Hayley @ The Domestic Rebel — February 27, 2014 @ 5:11 pm

    First: vanilla bean caviar — there is NOTHING better in this world!
    Second: maybe I lied. I think this bread is even better. Tangelos? Incredible!!

  19. #
    Billy — February 20, 2016 @ 12:25 am

    This is great! I have made it twice in two days. Tangelo off my tree. This tastes like cake. I had to use buttermilk as I was out of real milk. I don’t know if that makes a difference but this is delicious and is being put in the keeper pile. Thank you

  20. #
    Carole — January 15, 2017 @ 5:45 pm

    I made 4 loaves of this today for breakfast, (there were other dishes as well) at church this morning. Everyone loved it! However, each loaf stuck a bit in the bottom of the pan, making them difficult to get out of the pan, and causing the bottom to tear considerably. one loaf ultimately split in two. i wondered later if it might have been better to grease and flour the pans. The directions only indicate the need to grease them. Tangelo tree is heavy with fruit, so I will definitely make it again.

    • Cassie replied: — January 16th, 2017 @ 10:08 am

      I’m so glad you liked it – and so sorry to hear about the sticking. I think that adding flour to the pan, in addition to the grease, will definitely help the sticking. Thanks for reviewing!

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