Adapted from Tom Reilly, a staff baker in Esalen Institute’s famous kitchen while he was a Work Scholar and student there for a year and a half. When he introduced this sweet bread recipe from "The Bread Bible" he was besieged with requests to make it often – 30 loaves at a time! I lived off and on at Esalen Institute for several years during the early 70's. oh, the stories ...

Ingredients

all-purpose flour↗3 cups
baking powder↗1 1⁄2 teaspoons
baking soda↗1 1⁄2 teaspoons
salt↗1⁄4 teaspoon
cinnamon↗2 teaspoons
eggs↗4
sugar↗2 cups
vegetable oil↗1 cup
vanilla↗1 teaspoon
tangerine juice↗2 tablespoons
tangerine, zest of↗1
finely grated raw carrots2 cups
May add in one or all
May add in one or all
shredded coconut↗1⁄2 cup
optional
diced dried apricot1⁄2 cup
optional
cup raisins (optional)↗1⁄2
cup nuts (optional)1⁄2

Step-by-step instructions

1
Preheat oven to 350º.
2
Grease and flour 2 bread pans.
3
In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon.
4
Beat eggs and sugar until thick and light colored.
5
Add oil and beat hard until volume is doubled.
6
Add vanilla, tangerine juice and zest;
7
fold in grated carrots.
8
Stir dry ingredients into wet and continue stirring until smooth and well combined.
9
You may enhance the flavor by adding ½ cup: shredded coconut, diced dry apricot, raisins or nuts (finely chopped).
10
Fill pans no more than 2/3 full and bake 50–60 minutes.
11
Let stand in pans for 10 minutes – cool on sides completely.
12
Wrap tightly in plastic or place in an air‑tight plastic bag and let stand at room temperature overnight before slicing – this will retain moistness and extend life. Enjoy!

Source: food.com

Original recipe ↗

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