clementines & vanilla beans

While in Chicago, I stumbled upon this recipe in one of my sister's magazines. I couldn't wait to get home to try it since I had a bowl full of very ripe clementines leftover from Christmas waiting for such a recipe. Before you throw out your clementines, try this recipe. The riper your clementines are the better. This bread is incredibly moist and delicious.

Clementine Vanilla Bean Quick Bread

10 clementines or tangerines
3/4 C heavy cream (I used milk)
1 T pure vanilla extract
2 C flour
1/4 t baking powder
1/4 t baking soda
1/4 t salt
1 stick unsalted butter
1 1/4 C sugar
2 vanilla beans, split & scraped, pod reserved for another use
2 large eggs

Preheat oven to 350. Butter & flour a 5 x 9 inch loaf pan. Zest 4 clementines to yield 1 T zest (I zested 8 and still didn't have enough for 1 T, but turned out fine). Juice 2 zested clementines and 6 remaining unzested clementines to yield 3/4 C 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 C 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 C 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 C clementine juice and 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 toothpick, 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. Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.

recipe can be found on marthastewart.com