Clementine-Vanilla Quick Bread

by Melissa on December 30, 2011



As promised from yesterday, here is the recipe for the Clementine-Vanilla Quick Bread that we enjoyed at our holiday brunch.

Continuing on with my current obsession with baking goodies from scratch, a clementine-vanilla quick bread was in order.

This time of year is when those adorable Cuties clementines are all over the grocery stores, thus making this bread absolutely perfect for a winter brunch. And I wasn’t going to pass up an opportunity to bring home a box of clementines (not that I really needed an excuse to).

Since making the quick bread the day/night before was recommended, I ended up baking my little butt off at 11pm the night before. So… vanilla beans were a tad more difficult to find at that time of day. So, instead of using whole vanilla beans, I just used extra vanilla extract.





Clementine-Vanilla Quick Bread (adapted from Martha Stewart) – makes one 5″ x 9″ loaf
10 clementines or tangerines
3/4 cup heavy cream
2 tablespoons pure vanilla extract, divided
2 cups all-purpose flour, plus more for pan
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, plus more for pan
1 1/4 cups sugar
2 large eggs

Let’s Bake:
Preheat oven to 350˚F. Butter and flour a 5″ x 9″ loaf pan.

Zest 4 clementines. Juice 2 zested clementines and 6 remaining unzested clementines into a small bowl. Cut out segments from 2 remaining zested clementines.

Combine 1/4 cup clementine juice, the whipping cream, and 1 tablespoon vanilla extract in a medium bowl. Whisk together flour, baking powder, baking soda, and salt in another bowl.Beat clementine zest, butter, 1 cup sugar, and the remaining 1 tablespoon vanilla extract with a mixer on medium speed until combined. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat flour mixture into butter mixture in 3 additions, alternating with cream mixture, beginning and ending with flour.Fold clementine segments into mixture, and pour into prepared loaf pan.

Place bread/loaf pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 55 to 65 minutes. Meanwhile make the clementine syrup, bring remaining 1/2 cup clementine juice and cup sugar to a boil in a small saucepan over medium heat. Reduce heat, and simmer for 3 minutes.

Remove bread from oven, poke top all over with a skewer, and brush with half the clementine syrup. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, top side up.

Brush remaining clementine syrup onto sides and again on top of bread.  Either serve immediately or wrap and let sit overnight.




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{ 13 comments… read them below or add one }


1
Brooke
December 30, 2011 at 10:38 am

You are such a wonderful photographer! This looks amazing! Making it this weekend. THANKS!

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2
Melissa
January 2, 2012 at 12:01 pm

Thanks Brooke! Hope your quick bread turned out wonderfully!

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3
Averie @ Love Veggies and Yoga
December 30, 2011 at 3:03 pm

Quick breads are so great. Love this!

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4
Melissa
January 2, 2012 at 12:01 pm

Thanks Averie! Happy New Year!

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5

December 30, 2011 at 5:17 pm

I bet this is super yummy especially with the citrus factor. I’ll have to save this and try it soon

HAPPY NEW YEAR….From My Blog to Yours! Wishing you all good things like peace, happiness and tons of success in 2012

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6
Melissa
January 2, 2012 at 12:02 pm

The clementines really kick this bread up a level, hope you enjoy it when you try it :)

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7

December 30, 2011 at 6:52 pm

Yummy! I love clementines and your loaf looks delicious. I love how golden it gets on the outside and how soft and light it looks on the inside :)

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8
Melissa
January 2, 2012 at 12:02 pm

Thanks Heidi! Aren’t clementines the best? Esp this time of year :)

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9
estherjulee
January 3, 2012 at 3:42 pm

yum! was so good! thanks for having us over as your guinea pigs. we’ll do it any time ;)

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10
Kirti
January 4, 2012 at 10:08 pm

This is truly a gem of a recipe… I made this last night and it turned out beautifully. I even added a bit of rum to the glaze :) My co workers gobbled it all up in less than an hour… Thank you for introducing me to this wonderful bread!

Kirti

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11
Alison @ Ingredients, Inc.
January 16, 2012 at 11:27 am

omg wow!! Love this!

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12
Chung-Ah @ Damn Delicious
February 6, 2012 at 2:40 am

What a great idea! I’ve never incorporated clementines into a bread before. Can’t wait to give this a try. Thanks for sharing!

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13
Jayasri
February 13, 2012 at 2:56 pm

Hi Melissa, Gald to meet you and your lovely blog.., love your photographs and recipes.., bookmarked a few to try on.., I was paired with you for SRC.., and I made this bread with few changes.., but will definitely try the same recipe when I bake again with Eggs. do check out my blog when you have time…

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