Description
This Clementine Ginger Quick Bread is a moist and flavorful loaf that combines the bright, citrusy taste of fresh clementines with a zing of fresh ginger. Enhanced by a buttery batter and a sweet clementine syrup glaze, this bread is perfect for breakfast, brunch, or an afternoon treat. It’s simple to make and uses everyday ingredients to create a delicious quick bread with a tender crumb and a refreshing finish.
Ingredients
Scale
Fruit and Syrup
- 10 Clementines, zest and segmented
- 1/4 cup plus 2/3 cup fresh clementine juice (from the clementines)
- 1/2 cup clementine juice (for syrup)
- 1/4 cup Granulated Sugar (for syrup)
Batter
- 3/4 cup Heavy Cream
- 1 tablespoon Pure Vanilla Extract
- 2 cups All-Purpose Flour
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 120 grams Unsalted Butter (softened)
- 3/4 cup Granulated Sugar
- 2 tablespoons Fresh Ginger (grated)
- 2 Large Eggs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Butter and flour a 5×9-inch loaf pan to prevent sticking.
- Cream Butter, Sugar, Ginger, and Zest: In a mixing bowl, combine the softened unsalted butter, granulated sugar (3/4 cup), fresh grated ginger, and 1 tablespoon of clementine zest. Beat on medium speed until the mixture becomes creamy and fluffy.
- Add Eggs: Add the eggs one at a time into the butter mixture, beating well after each addition to ensure the batter is smooth and emulsified.
- Prepare Clementine Juice and Segments: In a separate bowl, extract and collect 1/4 cup plus 2/3 cup of clementine juice from the 10 clementines. Segment the remaining clementines, and set aside about 1/2 cup of juice for the syrup later.
- Mix Cream and Vanilla: Stir the heavy cream and pure vanilla extract into the combined clementine juice, mixing well.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute.
- Incorporate Dry Ingredients and Cream Mixture: Reduce the mixer speed to low and gradually add the flour mixture to the creamed butter mixture in three additions, alternating with the clementine cream mixture. This alternating addition helps maintain a tender crumb without overmixing.
- Fold in Clementine Segments: Gently fold the clementine segments into the batter to evenly distribute the juicy pieces without breaking them.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly.
- Bake: Bake in the preheated oven for 55 minutes or until a skewer inserted into the center comes out clean.
- Prepare Clementine Syrup: While baking, bring the reserved 1/2 cup clementine juice and 1/4 cup granulated sugar to a boil in a small saucepan over medium heat. Reduce heat and simmer for 3 minutes until syrupy.
- Glaze Bread: Once baked, remove the bread from the oven and immediately poke holes all over the top using a skewer. Brush the warm clementine syrup over the top to soak into the bread for added moisture and flavor.
- Cool and Serve: Transfer the loaf pan to a wire rack and allow the bread to cool completely before slicing. Serve and enjoy!
Notes
- Make sure the butter is softened to room temperature for easier creaming.
- Fresh ginger adds a bright spicy note; adjust quantity to taste or substitute with ground ginger if needed.
- Allow the bread to cool fully before slicing to maintain its structure and moisture.
- The glaze not only adds flavor but keeps the bread moist; don’t skip this step.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Keywords: Clementine bread, ginger quick bread, citrus quick bread, moist loaf cake, citrus ginger bread
