Sorry for the super long hiatus! I think I was enjoying my Christmas break a little too much. But don’t worry. I’m back now and have lots of great recipes and party-planning ideas in the works. Today I’m bringing you a beautiful bread I made last month. Hopefully you’re not sick of cranberries yet because this bread is incredibly fragrant and delicious.
I buy those boxes of clementines at the grocery store a lot. I love those little oranges, but with just me and Craig in the house we never finish the box before they go bad. In my search for ways to use them up I came across this recipe. I loved the idea of using the entire clementine in the bread. I did reduce the amount of sugar from the original recipe because I felt like the fruit would be sweet enough.
When you’re stuck in the house on these blustery winter days, baking up a batch of this bread will definitely warm your soul. I made two batches in December and they were gobbled up quick by family and co-workers. Craig and I didn’t have any problem finishing them off either!
Cranberry Clementine Bread
Adapted from One Particular Kitchen
1 cup dried cranberries
2 1/2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons fine-grain sea salt
2 teaspoons cinnamon
1 teaspoon nutmeg
dash of allspice
1/2 cup (1 stick) butter at room temperature
1 cup sugar
Put clementines in a pot and cover them with cool water. Bring pot to a boil and simmer for two hours, then drain and cool. Halve the clementines and puree them in a food processor until they are smooth.
Preheat oven to 350 degrees and grease a 9×5 loaf pan.
Toss cranberries with 1 tablespoon of flour and set aside. In a large bowl, mix remaining flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In a standing mixer, beat butter and sugar together until fluffy. Add eggs one at a time, mixing in between additions. Now alternate adding the flour mixture and the pureed clementines, starting and ending with the flour. Stir in cranberries.
Pour batter into the greased loaf pan and bake until a toothpick comes out clean and the top is golden, about 60-70 minutes. Allow bread to cool inside pan for about 15 minutes and then cool on a rack.
Recipe can also be made in a bundt pan. Bake time is reduced to 45-50 minutes.