Anise Seed Tangerine Loaf

Name: Anise Seed Tangerine Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 1½ tsp (4½ g) anise seeds, toasted and lightly crushed; 1¾ cup (220 g) all-purpose flour; 1 tsp (5 g) baking powder; ¼ tsp (1 g) baking soda; ¼ tsp (1½ g) fine sea salt; ½ cup (115 g) unsalted butter, at room temperature; ¾ cup (150 g) granulated sugar; 2 large eggs, at room temperature; ½ cup (120 ml) fresh tangerine juice; 1 tbsp (6 g) tangerine zest, finely grated; ½ tsp (2½ ml) vanilla extract

From the MyKitchenBank Kitchen

A tender, aromatic quick bread infused with fresh tangerine juice and zest, studded with toasted anise seeds. The anise provides a subtle licorice warmth that complements the bright citrus perfectly. This loaf is moist and keeps well, making it ideal for breakfast, tea time, or as a light dessert.

Prep: 15 min
Cook: 50 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 1 loaf (10 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Toast anise seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, then cool slightly and crush lightly
Prepare a 9×5-inch (23×13 cm) loaf pan by buttering and flouring it, or lining with parchment
Bring eggs to room temperature for 30 minutes if chilled

1
Mix dry ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the toasted, crushed anise seeds.
- Set aside.
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Ready when: flour mixture is evenly combined with no lumps
Tip: Crushing the anise seeds slightly releases more flavor without making them too coarse.
2
Cream butter and sugar
- In a large bowl, beat the room-temperature butter and granulated sugar together for 2-3 minutes with a whisk or wooden spoon until light, fluffy, and pale.
- The mixture should increase in volume and look creamy.
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Ready when: butter and sugar are pale, fluffy, and noticeably increased in volume
Tip: Room-temperature butter creams more easily and incorporates more air, making a lighter crumb.
3
Add eggs and flavoring
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Pour in the vanilla extract and beat until fully combined.
- The mixture should look smooth and slightly thick.
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Ready when: mixture is smooth and uniform with no visible egg streaks
Tip: Adding eggs one at a time prevents the batter from breaking and ensures even incorporation.
4
Add tangerine zest and juice
- Stir in the tangerine zest.
- In a small bowl or glass, combine the tangerine juice with 1 teaspoon of the flour mixture (this prevents curdling).
- Gently fold this into the butter mixture using a spatula until just combined.
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Ready when: tangerine juice is fully incorporated and mixture looks uniform
Tip: Mixing a little flour into the tangerine juice helps stabilize the batter and prevents it from curdling when the acidic juice is added.
5
Fold in dry ingredients
- Add the flour mixture to the wet ingredients in two additions, folding gently with a spatula after each addition.
- Stir just until no dry streaks of flour remain.
- Do not overmix.
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Ready when: no visible flour streaks remain and batter looks uniform
Tip: Overmixing develops gluten and can make the loaf tough and dense. Fold gently and stop as soon as you cannot see dry flour.
6
Transfer to pan and bakeOven 350°F / 175°C
- Pour the batter into the prepared 9×5-inch loaf pan, smoothing the top gently with a spatula.
- Place in the preheated 350°F (175°C) oven on the middle rack.
- Bake for 48-52 minutes.
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Ready when: a toothpick inserted into the center comes out with just a few moist crumbs, and the top is deep golden brown
Tip: If the top browns too quickly, loosely tent the loaf with foil after 35 minutes.
7
Cool in pan
- Remove the loaf from the oven and let it cool in the pan for 10-12 minutes.
- During this time, the loaf will continue to cook slightly and firm up enough to turn out cleanly.
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Ready when: loaf is still warm but has pulled slightly away from the sides of the pan
Tip: Cooling briefly in the pan prevents the loaf from breaking when you turn it out.
8
Turn out and cool completely
- Run a thin knife around the sides of the pan to loosen the loaf, then turn it out onto a wire rack.
- Let it cool completely, at least 2-3 hours, before slicing.
- The loaf will continue to set and become easier to slice as it cools.
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Ready when: loaf is completely cool to the touch and feels firm
Tip: Slicing while the loaf is warm can cause it to crumble. Wait until completely cool for neat slices.

Good to know

Tips

Toast the anise seeds dry in a skillet until fragrant before crushing them—this releases their oils and deepens the flavor considerably, creating a more complex taste.
Fresh tangerine juice is essential for the best flavor. If you must use bottled juice, choose one with no added sugar or preservatives, and bring it to room temperature before adding to prevent temperature shock to the batter.
A toothpick inserted into the center is your best test for doneness. The loaf should not be underbaked, or it will be gummy from the tangerine juice; equally, do not overbake or it will be dry.
This loaf pairs beautifully with tea or coffee, or serve thin slices with whipped mascarpone and a drizzle of honey for a simple dessert.

Make ahead

This loaf is excellent for make-ahead. You can prepare and freeze the batter (before baking) in the prepared loaf pan, wrapped well in plastic, for up to 1 month. Bake directly from the freezer, adding 10-15 minutes to the bake time. Or bake the loaf, cool completely, wrap, and freeze for up to 2 months.

Storage & reheating

Store at room temperature wrapped in plastic wrap or in an airtight container for up to 4 days. For longer storage, wrap in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature for 4 hours, or reheat gently in a 300°F (150°C) oven for 10 minutes, wrapped in foil.

Substitutions

anise seeds → fennel seeds or ground anise powder. Fennel seeds have a similar licorice flavor. Use slightly less ground anise powder as it is more potent.
fresh tangerine juice → orange juice or clementine juice. Use the same amount. Orange juice will make the loaf slightly less delicate; clementine juice will be very similar in flavor.
tangerine zest → orange zest or lemon zest (use half the amount). Lemon zest is more assertive, so use only 1.5 teaspoons to avoid overpowering the loaf.
unsalted butter → neutral oil such as vegetable or canola oil. Use 6 tablespoons (90 ml) oil. The loaf will be slightly less rich but still tender and moist.