Cranberry Clementine Bread

In the past I have confessed my love of clementines, so you can imagine when I saw a loaf of Cranberry Clementine Bread at a local coffee shop, I had to recreate it at home. What a perfect seasonal breakfast loaf! Its tart and sweet, and is wonderful with delicious butter smoothed on top. Perfect for serving at a Christmas Brunch or as a nice treat with a cup of tea in the afternoon.

What you'll need:
2 Clementines
1 cup Cranberries, rinse and drained
1/2 cup Orange Juice
2 tbsp Butter
1 cup Sugar
1 Egg
1 cup All-Purpose Flour
1 cup Whole Wheat Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Baking Soda

Preheat oven to 350°F.

Zest the clementines.

 Peel and segment the clementines, crushing them a little when you add them to the bowl.

Chop the cranberries (or puree them with clementine pieces in a food processor)

Heat orange juice in a microwave for a few seconds in a large microwavable bowl or heat in a small sauce pan (if you don't have a microwave like me).

 Add the butter and sugar and stir until the butter melts and the sugar is all dissolved. 

 Stir in the chopped fruit and egg.

In a medium bowl, stir together the flour, baking powder, salt and baking soda.

Add the dry ingredients to the wet ingredients and stir until just combined.

Pour into a greased loaf pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.

 Let cool for 10 minutes and then remove from pan to cool completely on a wire rack.

Delicious and moist Cranberry Clementine Bread! Feel free to serve extra clementine slices on the side for Clementine Lovers like me!

Printable Version
Nutritional Information