Clementine Loaf

Have you guys seen the movie, Walter Mitty? If you have, you’re awesome and if not you need to see it ASAP! I saw it in theaters last winter and have been obsessed ever since.   Besides being a gorgeous feel-good film, it also has some stunning food inspo.  In particular, an amazing clementine cake.

Ever since seeing the film, I have been dying to try it out for myself and was beyond excited when I finally had the chance! Now, this isn’t a traditional clementine cake (loaf?).  It has a few secret ingredients and, I decided to make it into a bread because who doesn’t love eating their dessert in bread form?  Basically, you guys are going to love this!

To start off, place the clementines in a medium-sized pot and cover completely with water.  Bring to a boil, and let sit for about two hours (this will make your house smell amazing!). Once ready, drain and blend in a food processor until smooth . Set the blended clementines aside and start working on the dough. In a large bowl, add the freshly ground almonds, almond flour, sugar, baking powder, blended clementines, and eggs and whisk together until well combined.

To make this bread extra special (and delicious), I decided to add a 1/2 a cup of vanilla eggnog to the batter and, let me tell you, it makes this bread SO moist.  The flavor is very subtle (breathe a sigh of relief all of you eggnog haters), but it adds a richness and aroma that takes me right back to my mother’s kitchen. This bread is killer.

Set aside two bread pans, butter and line with parchment paper and add half of the clementine loaf mixture to each pan. Preheat the oven to 375 and bake for about 45-60 minutes. While the loaves are baking, add the sugar and water to a medium-sized pot and bring to a boil.  Add the finely sliced clementines and reduce to simmer until soft (this should take about 25 minutes). Set on a sheet of parchment paper to cool.

Once the loaves have finished cooking and have cooled, lift from the bread pans and top with the glaze and candied clementines and serve!

My name is Aubrie, and I am a food photographer/amateur chef living in DC! I love creating dishes for my friends and family to share, and hope you will follow along!



Recipe

The Blonde Chef
My name is Aubrie, and I am a food photographer/amateur chef living in DC! I love creating dishes for my friends and family to share, and hope you will follow along!
The Blonde Chef
The Blonde Chef
The Blonde Chef

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  • jg

    This sounded amazing, I love clementines. But I just tried to make this tonight and it was not good. The edges and bottom are all burnt, I did put foil over the top as instructed when it was getting brown but that didn’t stop the rest of it. But the middle is mush. I followed the directions exactly but it just didn’t work. It looks pretty dark in the one picture of your loaf too, so maybe it is supposed to be that way? But it takes like burnt orange.
    I may try again in the future at a lower temperature or something to see if I can find a way to cook it through without burning.