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

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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.