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