Honeybells are here, and we couldn’t be happier!
We at Pittman are always excited for Honeybells, because the mandarin-grapefruit hybrid is so darn delicious – and, alas, has such a fleeting season. Available for only a short time in late winter/early spring, these bell-shaped beauties do a marvelous job of brightening up dull winter days and ringing in mild spring days with a flourish.
Citrus lovers all over the nation become Honeybell-happy when the season arrives, and to please them (and ourselves!) we offer a variety of the unique treats in a variety of iterations, from our classic Honeybell variety to our oversized Golden Honeybells to our miniature version that’s perfect for smaller hands and appetites. Alone or with other fruits and gourmet treats, our Honeybell varieties are a sweet gift for you and your loved ones to enjoy!
Glorious Golden Honeybells
Available right now (though not for much longer) are our oversized Golden Honeybells. We describe them as “golden” not only for their color, but for their bumpy, easy-to-peel rinds that resemble the precious ore in its raw state. What makes them truly special, however, is their flavor…packed with immune-boosting vitamin C (a must for wintertime snacking), this Honeybell variety is so sweet it practically melts in your mouth, making it a healthy indulgence you can feel good about. Plus, its larger size satisfies you when you’re especially hungry without adding too many calories (each fruit contains just about 150).
Golden Honeybells: More Than Just a Snack
Golden Honeybells are wonderful for eating fresh out of hand, but they have lots of other culinary uses, too. The sections make scrumptious additions to salads, smoothies, yogurt and more, and their juice is a refreshing alternative to orange in mimosas and other cocktails. In fact, a single Golden Honeybell contains more than three times as much juice as a Valencia Orange, making them an ideal (and economical) alternative in recipes where orange juice is called for.
Their natural sweetness also makes Golden Honeybells a delightful addition to dessert, so if you have an extra Golden Honeybell or two you’d like to use up, read on for our Golden Honeybell Dessert Loaf recipe!
Golden Honeybell Dessert Loaf
After a dark and dreary winter, our Golden Honeybell loaf adds a burst of sunshine to your spring table. Colorful, fragrant, and – best of all – delicious, this beautiful loaf makes an elegant addition to an Easter dinner or Mother’s Day brunch, yet it’s so simple to make you can whip one up anytime using a Golden Honeybell plus a few ingredients you probably already have on hand in your pantry and fridge. And because it freezes so well, you can prepare one to enjoy now and another to serve later at your spring holiday meal before Honeybell season ends!
Tips for Making a Golden Honeybell Dessert Loaf
Though our Golden Honeybell Loaf tastes like a sweet, moist and delectable cake, it’s prepared in a loaf pan like a quick bread using baking powder as a leavening agent instead of yeast. In addition to the ingredients listed below, you will need:
- A 1.5-quart loaf pan (size 8½” x 4 ½” or 9″ x 5″)
- A juicer (Honeybells are easy to juice, so an inexpensive hand juicer will do fine)
- Measuring spoons and cups
- A whisk
- A zester or fine grater
Golden Honeybell Dessert Loaf Recipe
Ingredients:
For the loaf:
- 1 Pittman & Davis Golden Honeybell, juiced and zested
- 1½ c. all-purpose flour
- 2½ tsp. baking powder
- ½ c. granulated sugar
- 2 large eggs, room temperature
- ½ c. butter, melted
Directions:
- Lower your center oven rack so that the top of your loaf pan sits near the middle of the oven. Preheat the oven to 350°F. Coat the bottom and sides of your 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 2 tablespoons of Golden Honeybell 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 cup Golden 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 the dough).
- Pour the batter into the loaf pan. Bake 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).
Topping a Golden Honeybell Loaf
This Golden Honeybell Dessert Loaf is delicious on its own or with a light dusting of powdered sugar (particularly if you intend to use it as an accompaniment to coffee or tea), but you can also serve it with a dollop of whipped cream or a scoop of sorbet, or dress it up with cream cheese frosting or a rich, orange-chocolate ganache for extra indulgence.
Our simple Honeybell Orange glaze is another option that’s light yet decadent, elegant, and easy to prepare. Simply whisk together two tablespoons of Golden Honeybell juice (reserved from the Golden Honeybell you used to make the loaf, as there should be plenty) and half a cup of confectionary sugar until smooth. Spread it over the cooled loaf and allow it to set for about two hours, then serve.
Storing your Dessert Loaf
This cake loaf is so tasty there might not be leftovers! But if there are, store them in an airtight container for up to three days at room temperature or up to a week in the fridge.
If you want to prepare a loaf to freeze for later use, don’t add any topping to it (you can do that when you’re ready to serve it). While it’s still warm, wrap the Golden Honeybell Loaf in cling wrap, then let it sit until it’s completely cool. You can then wrap the loaf in aluminum foil or place it in a freezer bag (be sure to press all the air out of the bag once you put the loaf inside it) and store it in the freezer for up to three months.
When you’re ready to use it, thaw the loaf overnight in the refrigerator, or at room temperature for at least two hours (be sure to keep it in the wrapping until fully thawed so it doesn’t dry out).
Once the Golden Honeybell Loaf is fully thawed, you can add the topping of your choice, or heat it in the oven at 350°F for ten minutes for a fresh-baked taste.
Enjoy!
