My family and I have been addicted to clementines lately and we always have them around for a quick snack. But sometimes, after opening a new bag, I wonder why they give you so many? Even if your family doesn’t have a hard time finishing them all, you may be looking for a fun new way to use them. And I have your answer!
A simple and sweet light bread that is great for breakfast with a little butter (or plain) or as a after school snack. My kiddos loved it! I make banana bread so often that I think they were happy for the change.
I love the bright orange flecks of zest throughout. And the glaze makes the bread just a touch sweeter and keeps it very moist. Sprinkle with a dusting of confectioner’s sugar and your family or guests are sure to be wowed!
Clementine Quick Bread
Yield: 1 loaf
8 clementines (zest from 4 and juice from all 8)
3/4 cup half & half
1 tablespoon vanilla extract
2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, room temperature
1 cup sugar
1/4 cup confectioner's sugar
Preheat oven to 350 degrees. Grease a 5 x 9-inch loaf pan with non-stick cooking spray. Zest 4 clementines to yield 1 tablespoon zest. Juice the zested and unzested (8 total) clementines to yield 3/4 cup juice - separate into 1/4 cup and 1/2 cup measurements.
Combine 1/4 cup clementine juice, half & half and vanilla extract in a small bowl, set aside. Combine flour, baking powder, baking soda and salt in a another bowl and set aside.
Beat zest, butter and sugar with a mixer until combined, about 4 minutes. Add eggs, one at a time, beating after each addition. Beat in cream mixture, followed by flour mixture.
Pour batter into prepared pan and bake 50-60 minutes until a toothpick inserted in the center comes out clean. Check at 40 minutes and tent with foil if top is browning too quickly.
Make the glaze by combining the remaining 1/2 cup of juice with the confectioner's sugar. Remove pan from oven, poke holes in the top with a skewer and apply half the glaze. Let cool for 15 minutes, then invert pan onto a wire cooling wrack, top side up. Brush remaining glaze on top.
Store wrapped at room temperature overnight or in the fridge for up to 5 days.
(Source: Adapted from Martha Stewart)