Clementine Vanilla Bean Quick Bread Recipes

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CLEMENTINE-VANILLA-BEAN QUICK BREAD



Clementine-Vanilla-Bean Quick Bread image

This loaf gets its sunny sweetness from clementines. The fruit's segments, zest, and juice are mixed into the batter, and there's more juice in the glaze that's brushed on top. Vanilla-bean seeds add heady fragrance. Serve slices with cups of tea or with ice cream for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 5-by-9-inch loaf

Number Of Ingredients 11

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

Steps:

  • 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 1/4 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.

CRANBERRY ORANGE QUICKBREAD



Cranberry Orange Quickbread image

Provided by Anne Burrell

Categories     dessert

Time 1h45m

Yield 1 loaf

Number Of Ingredients 12

2 cups all-purpose flour, plus extra for loaf pan
3/4 cup sugar
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick cold butter, cut into pea size pieces, plus extra for loaf pan
1 orange, zested
3/4 cup fresh orange juice
1 orange, peeled, sections removed and diced
1 egg
1 cup dried cranberries
Special Equipment: 9 by 5-inch loaf pan

Steps:

  • Preheat the oven to 350 degrees F.
  • In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
  • Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
  • When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
  • Yummy!

CRANBERRY ORANGE QUICK BREAD



Cranberry Orange Quick Bread image

Rich and hearty fruit bread, appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!

Provided by ZETA426

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h5m

Yield 20

Number Of Ingredients 13

2 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¾ cups white sugar
½ cup butter, melted
1 cup mandarin orange segments, drained
2 cups cranberries
2 eggs
¾ cup milk
¾ cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
  • In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 33.9 g, Cholesterol 35.3 mg, Fat 7.3 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 159 mg, Sugar 19.5 g

CRANBERRY NUT QUICK BREAD



Cranberry Nut Quick Bread image

This is a wonderful treat during the holidays! It just tastes 'Christmasy' and is a must with a cup of coffee or hot tea! I received it from a friend from the Northeast.

Provided by LOUGRAY

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

2 cups sifted all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup white sugar
1 orange, juiced and zested
2 tablespoons butter, melted
1 egg, beaten
1 cup chopped walnuts
1 cup cranberries, quartered
1 ½ cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon orange juice
1 tablespoon milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
  • In a large bowl, combine flour, salt, baking powder, baking soda, and sugar.
  • In a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. Stir into flour mixture. Fold in egg, walnuts and cranberries. Pour batter into prepared pan.
  • Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely.
  • To make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. Drizzle over bread; allow icing to set before slicing.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 52.5 g, Cholesterol 28.3 mg, Fat 11.8 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 3.8 g, Sodium 235.7 mg, Sugar 34.1 g

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