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Clementine-Vanilla-Bean Quick Bread

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This loaf gets its sunny sweetness from clementines. The fruit's segments, zest, and juice are mixed into the batter, and there's more juice in the glaze that's brushed on top. Vanilla-bean seeds add heady fragrance. Serve slices with cups of tea or with ice cream for dessert.

  • Yield: Makes one 5-by-9-inch loaf

Source: Martha Stewart Living, November 2009

Ingredients

  • 10 clementines or tangerines
  • 3/4 cup heavy cream
  • 1 tablespoon pure vanilla extract
  • 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 vanilla beans, split and scraped, pod reserved for another use
  • 2 large eggs

Directions

  1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Zest 4 clementines to yield 1 tablespoon zest. Juice 2 zested clementines and 6 remaining unzested clementines to yield 3/4 cup juice. Cut pith from 2 remaining zested clementines. Slice fruit along membranes to release segments into a bowl; discard membranes and any seeds.

  2. Combine 1/4 cup clementine juice, the cream, and vanilla extract in a medium bowl. Whisk together flour, baking powder, baking soda, and salt in another bowl.

  3. Beat zest, butter, 1 cup sugar, and the vanilla seeds with a mixer on medium speed until combined, about 4 minutes. 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.

  4. Fold clementine segments into mixture, and pour into pan. Gently smooth top using an offset spatula.

  5. Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 55 to 65 minutes. Meanwhile, bring remaining 1/2 cup clementine juice and 1/4 cup sugar to a boil in a small saucepan over medium heat. Reduce heat, and simmer for 3 minutes.

  6. 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.

  7. Brush remaining clementine syrup onto sides and again on top of bread.

Cook's Notes

Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.

Reviews Add a comment

  • MS11487231
    20 NOV, 2015
    To jpvincent4 -- Would you please tell at what temp and for how long you baked your mini-loaves? Thank you!! (I tried to use REPLY under jpvincent4's post, but it works incorrectly.)
    Reply
  • lizt2
    2 JAN, 2015
    You're probably going to make this because of the effusive reviews, but it isn't quite worth the effort. Lots of effort. Lots of brushing on glaze, cutting the sections, peeling or cutting off membrane. Vanilla beans are expensive and it's not FABULOUS. Kind of like pound cake with a hint of citrus. My one good piece of advice is to heat this before you eat it. Heating brings out the citrus flavor. I used regular tangerines fresh off a friend's tree and they worked just fine.
    Reply
  • Tracie C
    24 MAR, 2014
    YUM! just finished a warm piece (actually 2 pieces) so good! no ice cream or anything else needed it is wonderful on it's own! reminds me of a cross between an orange creamsicle bread (if there is such a thing) and orange marmalade bread (if there's such a thing). i rarely ever make citrus baked good because i'm the only one that likes them in the house. so i plan to freeze this bread and cut off a piece as i want it, if i can stand to have it out of sight! make this bread it's lovely!
    Reply
  • bredalis
    13 SEP, 2012
    I baked this bread first time today, added nutmeg to the dry ingredients. Not to darken I covered with aluminum foil. Delicious aroma in the kitchen, so did the flavor and taste. I'll definitely make again and again...
    Reply
  • jenniferodegaard
    25 JAN, 2012
    Wonderful! I used 2 tablespoons vanilla extract in place of the 2 vanilla beans (saving the $16), worked well (tho I miss the black flecks of vanilla bean). I baked in two smaller bread pans and had to tent with foil at the end as the top of bread turned golden brown before it was fully baked through. Came out lovely. Next time I will add some ground almond for a little extra texture and taste.
    Reply
  • XimeBCN
    12 MAY, 2011
    OMG this is so delicious! and not as complicated as the long instructions may make it seem. Try it, you wont regret it, this is definitely a keeper!!!
    Reply
  • arharper662
    13 APR, 2011
    This clementine vanilla quick bread is absolutely delicious. The recipe says to pair it with coffee or ice cream, but I whipped up some citrus honey butter to spread over the warm bread, and the combination is to die for! I will definitely make this again.
    Reply
  • eak1517
    4 JAN, 2011
    This recipe is a bit fussier than I usually go for, but I needed something to use up the bags of tangerines a friend gave us, and I am so glad I did. This bread is totally worth it! It is everything I want in this type of food, good strong vanilla flavor paired with a lovely citrus and despite the syrup soak, not too sugary. The texture is like a pound cake in density and moistness. YUM!
    Reply
  • eak1517
    4 JAN, 2011
    Though this recipe is a bit fussier than I usually go for I needed something to help use up the bags of tangerines we had been gifted, and I am so glad I did! This recipe is totally worth it. The bread is absolutely
    Reply
  • jpvincent4
    29 DEC, 2010
    I made this for Christmas last year and it was a hit! It was a lot of work though as I had a pretty junky zester. This year I have a nice microplane amd a juicer! It has made all the difference. I made mini loaves and adjusted the time for backing. Everyone loved it especially my kids. I plan on making a large loaf at the beginning of the year!
    Reply