Clementine-Cranberry Quickbread

Makes 1 loaf



1/2 cup butter (at room temperature)

1 cup sugar

2 eggs (at room temperature)

1 3/4 cups flour (I used AP; you can sub in 1/2 cup of whole wheat if you like)

1tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup milk

1tsp vanilla

1/3 cups clementine juice (or orange, if clementines and tangerines aren’t readily available in your area)

Zest from 2 clementines


2 cups cranberries

1 cup sugar

1/2 cup water


1/2 cup cranberry sauce mixture

Juice from 1 clementine

1/2 cup powdered sugar

Water as needed


  • Make the cranberry sauce first by placing all ingredients into a heavy saucepan over medium heat. The cranberries will pop open as they heat up, and the sauce will turn bright red, potentially staining everything in sight. Let the sauce simmer for about 15 minutes. You want it fairly thick. If it’s too thick, add a bit of warm water until it reaches the consistency you desire. For this bread, I made it just slightly thinner than traditional cranberry sauce.
  • Let cool while you make the batter.
  • Preheat oven to 350º
  • Spray or butter a loaf pan

For the Batter

  • In a separate bowl, stir together flour, baking powder, baking soda, and salt
  • Cream butter and sugar together until well-mixed and fluffy (I did this by hand and it was fine; use a mixer if you prefer)
  • Beat in eggs one at a time until smooth
  • Stir in the milk and vanilla until smooth
  • Stir in the dry ingredients until smooth
  • Add clementine juice and zest, stir until smooth
  • Pour 2/3 of the batter into your prepared loaf pan*
  • Top the batter with a layer of cranberry sauce
  • Spoon remaining batter over the cranberry layer. At this point you can swirl it together with a knife, or simply bake it in layers
  • Bake for 45-55 minutes, until a toothpick or knife comes out clean

For the Glaze

Whisk the powdered sugar and juice into your cranberry sauce; add water as needed to create a glaze consistency. Drizzle over the cooled loaf.


This is a sturdy batter, which is nice because the cranberry sauce doesn’t sink to the bottom. It’s also an easy base recipe for other citrus-leaning flavors–lemon with elderberries, for example, would be nice. Or lime with coconut swirl, or, well, you get the picture.


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