So few recipes yet so many clementines! It was time for me to find another recipe. I’ve already made a clementine cake which was good, but I realized that I prefer the tart taste of lemon more than the subtle sweetness of clementine. How can I remedy this? Adding mint? Well, I was about to find out. I settled on a clementine quick bread recipe, but this time instead of adding zest from the orange, I would add mint.
The results were, interesting. I’ve never had orange and mint together before, but I really liked it. It took on more or a sweet and savory quality than I expected. Miles even liked it, but I also think he liked the sweet orange glaze. This would be the perfect bread to have with a nice cup of tea, or sliced, buttered and toasted under the broiler. Yum!
Clementine Mint Quick Bread
for the bread
- ½ cup juice from freshly squeezed clementine’s (about 6-8)
- ¾ cup heavy cream
- 1 tablespoon pure vanilla extract
- 2 tablespoons mint , chopped finely
- 2 cups all-purpose flour , plus more for pan
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
for the clementine glaze
- zest of 2 clementine's
- 2 cups powdered sugar
- 2 tablespoons fresh clementine juice , from 1-2 clementines
make the bread
Preheat oven to 350° degrees. Spray a 5-by-9-inch loaf pan with pan coating. Juice 6-8 clementine’s to yield ¾ cup juice. Combine clementine juice, the cream, and vanilla in a medium bowl. Whisk together flour, baking powder, baking soda, salt and mint in another bowl.
Beat butter and sugar with a mixer on medium speed until combined, about 4 minutes. With machine running, add eggs, one 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.
Pour mixture 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.
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.
make the clementine glaze
Whisk whisking together clementine zest, powdered sugar, and clementine juice. Add more clementine juice if you like a thinner glaze.
Pour glaze over top of the bread. Cut and serve.
Adapted from Martha Stewart