Citrus season is here; go crazy, people! The Florida navel orange harvest began a few weeks ago. Clementines are abundant. The real star of the show for me, though, are satsumas. These little guys are sweet, easy to peel, and yield tons of liquid. Great for drinking, or in this case, using for moisture in a tea bread recipe.
I’m all about baking with citrus–lemon cupcakes over chocolate any day–and wanted to try out satsumas in place of traditionally used oranges. These paired with cranberries make for a festive and seasonal holiday treat. A bonus? Fill large mason jars or glass bowls with stem-and-leaf satsumas for an easy, edible table centerpiece.
Cranberry Satsuma Tea Bread
Yields 1 9-inch by 5-inch loaf
2 cups cake flour
3/4 cups cane sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Earth Balance, or butter
1 cup chopped fresh cranberries
3/4 cup fresh satsuma juice (about 4 satsumas)
1 tablespoon satsuma zest
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 teaspoon canola oil
Preheat your oven to 350 degrees. Combine all dry ingredients in the bowl of an electric stand mixer. Add in the Earth Balance (or butter) with the mixer on medium speed, followed by the satsuma juice, zest, vanilla, and apple cider vinegar. Fold in the chopped cranberries.
Grease a 9-inch by 5-inch loaf pan with canola oil, then pour in the batter. Bake the tea bread for 45 minutes (or more! My oven tends to be hotter than other ovens). Once the tea bread is ready, remove from the loaf pan and transfer to a cooling rack. Let cool for 15-20 minutes, then slice and serve.
This tea bread is not too sweet and very moist. I’ll be having a slice for breakfast for the next few days. As the name suggests, would be delicious with tea!