Clementine Vanilla Quick Bread

Clementine Vanilla Quick Bread

Made with clementines and vanilla bean that are reduced into a flavorful slush and then added to the batter, this quick bread combination is unexpected and tasty. Creamsicle quick bread. 

The clementine slush is easy to prepare but takes a little patience. Alternatively, you could use oranges or even orange juice as long as the vanilla is added and it is reduced over low heat until it is thick and rich. Read all the way through the recipe first – before you make the slush you might want to zest the clementines or oranges and set that aside for mixing with the sugar. The slush can be made ahead of time and refrigerated and the zest can be stored in a small plastic bag or container. The orange sugar can also be made ahead and kept in a covered container in the refrigerator – be sure to bring it to room temperature and break up any lumps before using.

The first test batch of clementine quick bread was tasty but a comical failure. I used the slush without straining it. The clementine pieces kept the quick bread batter from fully baking. Think hybrid cake – well done and raw – at the same time. Big time quick bread fail. Or as we called it – icky sticky spoon bread.

Fortunately all it took to make the recipe a success was straining the slush so only the reduced and flavorful liquid remained. Win.

Though we didn’t include any add-in ingredients in this version, I bet it would taste pretty great with some nuts (70 grams or 1/2 cup, toasted and chopped) or even some hand chopped bittersweet chocolate (85 grams or 1/2 cup) or mini chocolate chips. The white balsamic pops the citrus flavors. If you can’t find it (it also makes a great salad dressing) use a little bit of lemon juice. No vanilla bean? Vanilla extract will do in a pinch.

Need a brunch bread? Think creamsicle. Hey, it’s made with orange fruit which is perfect breakfast stuff, right?

Clementine Vanilla Quick Bread

Clementine Vanilla Quick Bread
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Ingredients
Clementine Slush
  • 3 clementines or 2 oranges, peeled and sectioned
  • 2 tablespoons granulated sugar
  • ½ vanilla bean, scraped
  • 1 teaspoon white balsamic vinegar or 1 teaspoon lemon juice
Quick Bread
  • 100 grams granulated sugar (1/2 cup)
  • Zest from 2 oranges or 3 clementines
  • 260 grams Canteen flour blend (2 cups) (see notes)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon cardamom (optional, but really good)
  • 3 extra large eggs
  • 120 grams vegetable oil (1/2 cup)
  • 120 grams orange slush (1/2 cup)
  • 120 grams plain Greek yogurt or full fat sour cream (1/2 cup)
  • 1 teaspoon vanilla extract
  • ½ teaspoon Boyajian orange oil or 1 teaspoon pure orange extract
Instructions
Clementine Slush
  1. In a small saucepan over medium low heat, simmer the clementine sections with the sugar, vanilla bean and balsamic vinegar until the mixture reduces by half and the oranges are broken down into tiny pieces. It will take about 13-15 minutes. Stir often to break up the sections as they plump. Keep an eye on the pan to make sure it doesn’t burn. Remove from the heat and cool. Puree in a food processor or blender and strain using a narrow spatula to press on the solids to get all the liquid. Can be made ahead and refrigerated. Bring to room temperature before using.
Quick Bread
  1. Preheat oven to 350°F. Grease an 8.5-inch by 4.5-inch pan with nonstick spray.
  2. In a small bowl combine the granulated sugar and orange zest mixing with clean fingers until thoroughly combined. Let the orange infuse into the sugar for 15-20 minutes.
  3. In a large bowl whisk together orange sugar, flour, baking powder, baking soda, salt and cardamom, if using, until blended. In a medium bowl, whisk together eggs, oil, orange slush, yogurt, vanilla and orange oil until smooth. Add to flour mixture and blend with a silicone spatula until well mixed and no lumps remain. Scrape batter into prepared pan and bake in the center of the oven for 25 minutes. Rotate pan and turn oven temperature down to 325°F. Bake 18-24 more minutes or until an instant read thermometer reads 195°F in the center or a toothpick comes out without crumbs.
  4. Cool on a rack in the pan for 15 minutes. Carefully remove quick bread from the pan onto a rack and cool completely before slicing.
Notes
Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca starch by weight. See About Flours.

Clementine Vanilla Quick Bread