By food contributor Brittany
With clementines in season I find myself eating them all day long. So it was natural for me to try and find a more creative way to eat them, and who doesn’t love a fresh loaf of sweet bread? This bread is super light and not overpowering, making it great for breakfast or brunch. But the very best part of this bread was the aroma that filled my entire house while it was baking, I’ve never been so impatient waiting for something to bake! Seriously heavenly!
I preferred my bread chilled in the fridge for a couple hours and if you want to get all fancy, try making a citrus honey butter to compliment it! Yum!
Keep reading for the recipe…
Clementine Vanilla Bean Quick Bread w/Clementine Glaze
adapted from Martha Stewart
8 clementines or tangerines,
• 3/4 c. of juice (1/2 c. is for the glaze)
• 1 tbsp. zest
3/4 c. heavy cream
1 tbsp. pure vanilla extract
2 c. all-purpose flour, plus more for pan
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
4 oz. (1 stick) unsalted butter, softened, plus more for pan
1 1/4 c. sugar (1/4 c. is for the glaze)
2 vanilla beans, split and scraped, reserve pod for another use
2 large eggs
(the original recipe calls for clementine segments in the bread but I liked it without!)
1. Preheat oven to 350°F degrees. Butter and flour a 5-by-9-inch loaf pan.
2. Zest 4 clementines to yield 1 tbsp zest. Juice all clementines to yield 3/4 c. of juice.
3. Combine 1/4 cup clementine juice, the cream, and vanilla extract in a bowl. Set aside.
4. Whisk together flour, baking powder, baking soda and salt in another bowl. Set aside.
5. In a separate bowl beat together softened butter, sugar, zest, and vanilla beans, for about 4 minutes.
6. While the machine is still running, add eggs 1 at a time. Reduce speed to low and add the cream
mixture and dry mixture alternating until combined.
7. Pour batter into pan and place pan on a baking sheet. Place in oven for 55-65 minutes. Keep an eye on it,
and put foil over the bread about 40 minutes in.
8. Meanwhile, bring remaining 1/2 c. clementine juice and 1/4 c. of sugar to a boil in a small saucepan over medium heat.
Reduce heat and simmer for 3 minutes.
9. Remove bread from oven and poke holes in the top with a skewer and then brush the clementine syrup on top. Invert pan to remove bread
and let it cool completely on a wire rack, top side up. Brush the remaining clementine syrup onto sides and again on top of bread. (This bread can be stored, wrapped at room temp overnight or in the refrigerator for up to 5 days.)