Delicious aroma in the kitchen, so did the flavor and taste. I'll definitely make again and again...
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
Instructions:
- 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.
- 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.
- 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.
- Fold clementine segments into mixture, and pour into pan. Gently smooth top using an offset spatula.
- 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 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. (Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.)