Life at Cloverhill

Holidays Recipe

Cranberry Clementine Bread

In the past I have confessed my love of clementines, so you can imagine when I saw a loaf of Cranberry Clementine Bread at a local coffee shop, I had to recreate it at home. What a perfect seasonal breakfast loaf! It’s tart and sweet, and is wonderful with delicious butter smoothed on top. Perfect for serving at a Christmas Brunch or as a nice treat with a cup of tea in the afternoon.

Cranberry Clementine Bread
 
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Serves: 1 loaf
Ingredients
  • 2 clementines
  • 1 cup cranberries, rinse and drained
  • ½ cup orange juice
  • 2 tbsp butter
  • 1 cup sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
Instructions
  1. Preheat oven to 350°F
  2. Zest the clementines. Peel and segment, crushing them a little when you add them to the bowl.
  3. Chop the cranberries or puree them with clementine pieces in a food processor.
  4. Heat orange juice in a microwave for a few seconds in a large microwavable bowl or heat in a small sauce pan (if you don't have a microwave like me).
  5. Add the butter and sugar and stir until the butter melts and the sugar is all dissolved. Stir in the chopped fruit and egg.
  6. In a medium bowl, stir together the flour, baking powder, salt and baking soda.
  7. Add the dry ingredients to the wet ingredients and stir until just combined.
  8. Pour into a greased loaf pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes and then remove from pan to cool completely on a wire rack.

 

Zest the clementines.
 Peel and segment the clementines, crushing them a little when you add them to the bowl.
Chop the cranberries (or puree them with clementine pieces in a food processor)

Heat orange juice in a microwave for a few seconds in a large microwavable bowl or heat in a small sauce pan (if you don’t have a microwave like me).

 Add the butter and sugar and stir until the butter melts and the sugar is all dissolved.
 Stir in the chopped fruit and egg.
In a medium bowl, stir together the flour, baking powder, salt and baking soda.
Add the dry ingredients to the wet ingredients and stir until just combined.

Pour into a greased loaf pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.

 Let cool for 10 minutes and then remove from pan to cool completely on a wire rack.

Delicious and moist Cranberry Clementine Bread! Feel free to serve extra clementine slices on the side for Clementine Lovers like me!


Comments

  3. Thanks! My son enjoyed the pumpkin and spice additions but I’ll have to try it again using this version!

  4. This loaf has a very distinctive whole wheat flavor… I think it would have more potential if only all purpose flour was used and perhaps just use the contents of the orange instead of the clementines… I might try baking this again with the above suggestions.