I love Honeybells…I think they’re now my favorite citrus!
The first time I saw Honeybells, I didn’t know quite what to think. Their bright skins made me think of an orange, while their shape seemed closer to that of a lemon – but not quite…that curious knob on the oblong fruit’s stem-end gives it more of a bell-like shape.
That unique shape is where Honeybells get the “bell” part of their name. The “honey” part comes from their taste…while the honey-sweet mandarin makes up part of their vibrant flavor profile, grapefruit gives the hybrid citrus fruit an intense, sparkling flavor akin to an exceptionally juicy, just-ripe sweet orange. This explains why Honeybells are often called “the orange-lover’s orange,” even though they were not bred from oranges.
There are only two drawbacks to the Honeybell…they can be hard to find (Honeybell trees tend to be temperamental, so their crop is often small), and their season is on the short side (just a few weeks in the winter and early spring). It’s for this reason that I tend to get over-excited and thus, over-order when Hale Groves have their incredible, high-quality Honeybells in stock!
Fortunately, citrus fruit is usually longer lasting than other fruits, and there are lots of ways to enjoy Honeybells besides eating them fresh out of hand. (I’ve enjoyed Honeybells with slices of cucumber over a bed of mixed greens with a lemon-lime vinaigrette, and I’ve even made Honeybell ice cream sundaes with marshmallow topping that were a hit with my husband.)
My latest Honeybell creation is my favorite, though…Honeybell Tea Bread!
Sweet Breads, Tea Breads & Dessert Breads
Banana bread might be the first type of bread people think of when it comes to adding fruit to bread, but citrus and berries bring a lighter flavor to a sweet bread that gives it greater versatility, making it suitable for breakfast, brunch, dessert, or as an accompaniment to afternoon tea.
As someone who drinks tea every day (and often more than once a day), I’ve come to appreciate foods that go with it. Having enjoyed lemon-blueberry tea bread (the sweetness of the blueberries perfectly balances the tartness of the lemon), I thought an orange bread would be just as tasty. But when I tried using oranges, I was rather disappointed…the bread was too sweet for my taste, and the orange flavor so understated I could barely taste it.
Citrus Tea Loaf with Honeybells
I got the idea of trying my orange tea loaf recipe again when my latest batch of Honeybells had been around a bit longer than I’d planned and were starting to get a little soft. I didn’t want any of my precious Honeybells to go to waste!
As it happened, Honeybells made a fabulous substitute for oranges in an orange loaf recipe. The sweetness of the mandarin, brightened by the tanginess of the grapefruit, gave an intensity to the flavor that stands out in the bread. Adding Honeybell zest to the batter enhances the flavor even more. Soft, moist, with just the right amount of sweetness and zest, the result was a big hit with my craft group, who all wanted the recipe!
Tips for Making a Honeybell Tea Loaf
If you’ve never made bread before, take heart – this recipe is a “quick bread” recipe, meaning it uses baking powder instead of yeast for leavening…no kneading or resting required. With Honeybells and a few staple ingredients you probably already have in your kitchen, you can enjoy this citrusy treat in less than an hour!
To make a Honeybell Tea Loaf, the only piece of equipment you’ll need in addition to a loaf pan (mine is glass), measuring spoons and cups, mixing bowls, and a whisk is something with which to zest the fruit (a fine grater, zester, or a Microplane). You might be tempted to skip adding the zest, but you shouldn’t – a great deal of the bread’s incredible flavor and delectable scent come from that zest, and it’s not hard to obtain. If you’ve never zested a citrus fruit before, keep in mind that you want only the colored outer rind – not the white pith beneath it, which will add a bitter flavor to your recipe.
It can also be helpful to have a juicer. There are all kinds of juicers available, from super-simple portable hand juicers (available in your local grocery store) to pricey electric models. The good news is that simple and inexpensive is fine for Honeybells, because they are very easy to juice – and they have a lot of juice! To get the amount of juice needed for the recipe below you’d need about three navel oranges, but just one Honeybell should do the trick, even if you’re making the glaze.
About the glaze…whether you add it or not is completely optional. I personally love this bread without it, and it goes better with tea or for breakfast on its own. But if you want something special and impressive for dessert this glaze is a nice addition, and very easy to make. Just be sure not to glaze a loaf you intend to freeze for later use (this bread freezes very well – another bonus!).
Another tip…let the eggs come to room temperature (it takes half an hour or so) before adding them to the batter. (This will help keep the batter from clumping.) And do NOT overwork the batter…the wet-and-dry ingredients should be combined only until just moistened if you want a nice, light loaf with a springy texture. (Overworking the dough will result in your loaf turning into a brick!)
How to Make Honeybell Tea Bread:
Ingredients:
For the loaf:
- ¾ c. juice from 1 Hale Honeybell
- 2 Tbs. zest from 1 Hale Honeybell
- 1½ c. all-purpose flour
- 2½ tsp. baking powder
- ½ c. granulated sugar
- 2 large eggs
- ½ c. butter, melted
For the glaze:
- 2 Tbsp. Hale Honeybell juice
- ½ c. powdered sugar
Directions:
- Lower your center oven rack so that the top of a loaf pan will sit near the middle of the oven. Preheat the oven to 350°F. Coat the bottom and sides of 8½” x 4½” (1.5-quart) loaf pan with a neutral cooking spray (e.g. canola, sunflower or coconut oil).
- In a large bowl, gently whisk together flour and baking powder. Set aside.
- In a medium bowl, use a fork to combine sugar and zest.
- In a small bowl, lightly beat the eggs, then add the eggs to the sugar and zest mixture. Stir with a whisk until just combined, then mix in melted butter and ¾ c. Honeybell juice.
- Pour the wet ingredients into the large bowl containing the dry ingredients and stir with a whisk until just moistened (do not overwork dough!).
- Pour batter into the loaf pan. Back in the preheated oven until a toothpick inserted in the center of the loaf comes out clean with just a few crumbs (35-40 minutes). Remove the loaf from the pan and return it to the wire rack to continue cooling (about 30 minutes).
- Optional: Make the glaze by whisking together the powdered sugar with 2 tablespoons Honeybell juice until smooth. Spread glaze evenly over the cooled loaf and allow it to set (about 2 hours). Enjoy!
Note: To keep leftovers moist, store them in an airtight container for 3 days at room temperature or 7 days in the refrigerator (it will probably be gone long before then!). To freeze for future enjoyment, wrap the unglazed loaf in cling wrap while still slightly warm (this keeps the loaf from drying out). Once the loaf is completely cool, wrap it in aluminum foil or place it in a freezer bag with all the air pressed out before transferring it to the freezer. Store for up to 3 months.
