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