A wonderfully sweet and tangy sweet bread, packed full of clementine and cranberry flavour.
A few weeks back, I volunteered to take care of my friend Nettie's Facebook page. She is the owner of the Moore of Less Cooking Blog. Nettie was on her way to visit friends and family and wasn't sure how much time she would have, to come online. So, I agreed to keep her page going, by sharing her recipes and others I found that interested me. I loved browsing Nettie's blog, for recipes to share with her readers. I decided to browse her earlier recipes, to share and give them new traffic. As bloggers, we are so excited about the recipes we create here and now, that we often forget the recipes that brought us to this place. OK, some of us would rather not remember the less than stellar food photos that accompany those posts.... but we'll discuss that another time, LOL.
While browsing Nettie's blog, I found a recipe for clementine cranberry bread. I had a ton of Little Gems, as they were called in the store, so I decided to go ahead and make the bread. I've altered the recipe a little, like making it nut free for school, so I'll post my version of the recipe. You can follow this link, to check Nettie's recipe out.
This quick bread was fabulous! It was moist, sweet and tangy all at the same time. I shared some with my girlfriend, who informed me that she had one piece and had to give the rest to her mom, since she was going to eat the whole big piece I had given them. She's been working really hard to get into shape and says that the hardest part is that I make such awesome desserts and always want to share them. The kids and Hubby really enjoyed this too, which surprised me because they aren't fans of cranberry anything. That's how good this bread was.
Clementine Cranberry Bread
1 2/3 C flour
2/3 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 C clementine juice (about 8 baby clementines)
1/4 C vegetable oil
1/4 C milk
1 Tbs grated clementine zest
1 egg well beaten
1 ½ cups cranberries
2 tsp sugar
1/3 tsp cinnamon
3 Tbs honey, warm
Preheat oven to 350 degrees F. Grease and line a loaf pan, with parchment paper. Set aside.
In a bowl, combine 2/3 C sugar, clementine juice and zest, oil and milk, until smooth. Whisk in the egg, until well blended.
In a separate bowl, combine the flour, baking powder, baking soda and salt. Pour into the wet ingredients, mixing until just about incorporated. Add in cranberries and mix until combined (do not over mix, or your bread will be dense).
Pour batter into prepared loaf pan. In a small bowl, combine 2 tsp of sugar, with the cinnamon. Sprinkle evenly over batter in loaf pan. Bake for 50-60 minutes; until a toothpick inserted in the center comes out clean.
Warm the honey slightly in the microwave ( about 15 seconds). Once bread is cooked, baste the top with the warmed honey; using a basting brush. Let bread cool 15 minutes and remove from pan, onto a cooling rack. Cool completely before cutting.