Clementine Ginger Quick Bread

Preheat the oven to 350 degrees F (180 degrees C). Butter and flour a 5x9-inch loaf pan.

Place Fresh Ginger (2 Tbsp), 1 Tbsp of clementine zest, Unsalted Butter (1/2 cup), and Granulated Sugar (3/4 cup) in a mixing bowl

Beat on medium speed until creamy. Add the Farmhouse Eggs® Large Brown Eggs (2), one at a time

In a separate bowl collect 1/4 cup plus 2/3 cup of Clementine Juice (10) and segment the remaining clementines. Set the 1/2 cup aside.

Add the Heavy Cream (3/4 cup) and Pure Vanilla Extract (1 Tbsp) to the clementine juice. Stir together.

In another bowl combine All-Purpose Flour (2 cups), Baking Powder (as needed), Baking Soda (as needed), and Salt (as needed). 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 (4 Tbsp) 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!