It’s clementine season!
I brought home another bag of clementines a few weeks ago and realized that we still had a whole lot left, so my mind turned to baking. Granted, my mind turns to baking pretty much every day anyway, but this time it was specifically to the call of the clementine. I poked around Pinterest until I found a recipe that looked good, tinkered with it just a bit. I also skipped the glaze, and sprinkled a little turbinado sugar on top instead.
The results made everybody happy, from my normally not-so-into-the-baked-goods husband to my dentist and hygienist. The orange and vanilla flavors make it almost like a creamsicle bread, but it’s nice and light, too. I’ve already been asked for the recipe more than once, and I definitely need to make this again before Christmas. Here you go.
CLEMENTINE TEA LOAF (adapted from Little Miss Celebration)
1 cup whole wheat white flour
1/2 cup wheat germ
1/2 tablespoon baking powder
1/2 teaspoon sea salt
1/4 cup unsalted butter, softened
1/2 cup (scant) cane sugar
1/2 tablespoon clementine zest
1/3 cup freshly squeezed clementine juice
1/2 cup 1% milk
1/2 tablespoon vanilla bean paste
turbinado sugar for sprinkling on top, if desired
Heat oven to 350 degrees, and spray or grease a loaf pan.
Whisk together the flour, wheat germ, baking powder, and sea salt.
Using a stand mixer, cream the butter and sugar until light and fluffy. Add clementine rind and beat until mixture changes color, it should look pale. Add egg and beat until well combined.
Separately, whisk together the milk, clementine juice, and vanilla.
Take the bowl out of the stand mixer and fold in about a third of the flour, then a third of the liquid mixture. Keep alternating, gently folding in, until just combined.
Pour batter into a loaf pan and smooth out the top. For a little sparkle, sprinkle some turbinado sugar on top. (I always reduce some of the sugar that goes into the batter when I know I’m going to do this.)
Bake for 40-60 minutes, until a toothpick comes out clean. Mine was ready at 45 minutes.
Cool in the pan for 15 minutes, then remove and let cool on a rack until ready to eat.