Preheat the oven to 350 degrees F (180 degrees C). Butter and flour a 5x9-inch loaf pan.
Fresh Ginger (2 Tbsp)
, 1 Tbsp of clementine zest,
Unsalted Butter (1/2 cup)
Granulated Sugar (3/4 cup)
in a mixing bowl
Beat on medium speed until creamy. Add the
Large Eggs (2)
, one at a time
In a separate bowl collect 1/4 cup plus 2/3 cup of
and segment the remaining clementines. Set the 1/2 cup aside.
Heavy Cream (3/4 cup)
Pure Vanilla Extract (1 Tbsp)
to the clementine juice. Stir together.
In another bowl combine
All-Purpose Flour (2 cups)
Baking Powder (1/4 tsp)
Baking Soda (1/4 tsp)
Salt (1/4 tsp)
. Reduce the speed of the mixer to low, and beat flour mixture into butter mixture in 3 additions, alternating with the cream.
Fold in clementine segments.
Pour the batter into the pan gently, smoothing the top.
Bake for 55 minutes.
Meanwhile, bring 1/2 cup clementine juice and
Granulated Sugar (1/4 cup)
to a boil in a small saucepan over medium heat. Reduce heat, and simmer for 3 minutes
Remove bread from the oven and poke the top all over with a skewer.
Brush with the clementine syrup. Transfer the pan to a wire rack and let it cool completely.
Slice up and serve!