Spend a winter weekend afternoon curled up with a good book, a hot cup of tea and a slice of Clementine Tea Loaf! This quick bread, made and glazed with fresh clementines, is a little taste of bright sunshine.
One thing I do look forward to each winter is the arrival of clementines! This small, sweet and juicy hybrid between a mandarin and sweet orange is delicious all on its own and wonderful in recipes. My Nanie absolutely adored clementines and whenever I see the familiar wooden crate of fruit in the stores each year, it’s a poignant reminder of her.
Clementines were late to arrive at our local grocer this year – I hope that means they’ll be around a bit longer! Given their short availability, take advantage of the opportunity to enjoy this delicious fruit out of hand and in any recipe where you might use orange.
This tea loaf, adapted from Cooking A to Z by the California Culinary Institute, is an easy and wonderful quick bread recipe to make with fresh clementine juice. You can absolutely leave it unglazed, but I say go ahead and glaze it! The glaze is not too sweet and adds another dimensional of bright clementine flavor.
As with most quick breads, once the butter, sugar and rind is creamed, fold in the dry ingredients alternately with the liquids and don’t overwork the batter! Proper mixing of a quick bread ensures the right consistency and a tender texture. If a quick bread batter is over mixed – which I have definitely done from time to time! – large tunnels or holes can develop in the loaf because too much air was incorporated into the batter. Batter that’s not mixed enough will remain flat and not rise.
My loaf pans are 9” x 5” and measure a bit bigger than those called for in the original recipe. My bread was finished baking just shy of 50 minutes; given that all ovens are different, start checking to see if the loaf is done at 50 minutes.
The clementine tea loaf was a quick bread that was also darn quick to disappear! It almost seemed like one minute it was wrapped on the plate and the next moment, poof, it was gone! The measure of success in the kitchen is when the family goggles it up!
Clementine lovers might also want to try this Clementine Curd Sauce & Baked French Toast for a weekend or Valentine’s Day breakfast.
Are you a clementine fan? Do you cook or bake with them?
Have a great day and thanks for stopping by!
- 1 ½ cups flour
- ½ tablespoon baking powder
- ½ teaspoon salt
- ¼ cup softened butter
- ½ cup sugar
- ½ tablespoon finely grated clementine rind
- 1 egg
- ⅓ cup freshly squeezed clementine juice
- ½ cup milk
- ½ tablespoon vanilla extract
- Clementine Glaze
- 1 cup sifted confectioner’s sugar
- ¼ cup freshly squeezed clementine juice
- ½ teaspoon freshly grated clementine rind
- ¼ teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Grease and flour or spray with baking spray an 8 ½” x 4 ½” loaf pan.
- Sift flour, baking powder and salt together in a medium bowl and set aside.
- In a large mixing bowl, cream softened butter and sugar until light and fluffy; add grated clementine rind and continue beating until mixture is a very pale in color.
- Add egg and beat until egg is well combined in butter/sugar mixture.
- In a small bowl, combine milk, clementine juice and vanilla.
- Gently fold flour mixture into the creamed butter mixture, alternating with the liquids, adding about one-third of each at a time. Fold until just blended, taking care not to overwork batter.
- Pour batter into prepared loaf pan and smooth top.
- Bake until a wooden skewer inserted in center of loaf comes out clean, about 50-60 minutes. Check at 50 minutes.
- Cool loaf in pan on wire rack for 15 minutes and turn out on rack.
- Prepare glaze: In a small bowl, combine confectioner’s sugar, clementine rind and vanilla extract. Add clementine juice, one tablespoon at a time, and whisk until glaze is of pouring consistency.
- Place waxed paper under wire rack and pour glaze over clementine loaf while still warm. Allow to cool completely.
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