Mandarin Orange & Vanilla Bean Quick Bread

Do you like banana bread? How about zucchini bread? If so then Chloe has a bread that you will love!! It is well worth time to make it and what better way to spend a day in doors when it is cold out. 

Mandarin Orange & Vanilla Bean Quick Bread

Preheat oven to 350 degrees.

Butter and flour a 5-by-9-inch loaf pan.

Ingredients: Middle= 10 mandarin oranges. Top= 2 cups all-purpose flour, 1 1/4 cups sugar, 2 vanilla bean pods, 1/4 teaspoon baking powder-1/4 teaspoon baking soda-1/4 teaspoon salt, 1 stick unsalted butter, 2 large eggs, 1 tablespoon pure vanilla extract and 3/4 cup heavy cream.

Zest 4 of the mandarin oranges, juice 2 of the zested mandarin oranges and 6 remaining mandarin oranges.

Cut pith from 2 remaining zested mandarin oranges and slice fruit along membranes to release segments.

 Split vanilla pods and scrap out the seeds. It smelled so wonderful in the house while doing this. There is nothing like the smell of fresh vanilla. MMmmmm!

 

Combine 1/4 cup mandarin oranges juice, the cream, and vanilla extract in a medium bowl.

Chloe thought it was the perfect time to DANCE a little! Oh ya get down! Haha What a silly lil girly.

Ok time to get back to baking. Whisk together flour, baking powder, baking soda, and salt in another bowl.

Beat zest, butter, 1 cup sugar, and the vanilla seeds with a mixer on medium speed.

With machine running, add eggs, 1 at a time.

Reduce speed to low, and beat flour mixture into butter mixture in 3 additions, alternating with cream mixture, beginning and ending with flour.

Fold mandarin orange segments into mixture.

Pour into pan and gently smooth top using an offset spatula.

Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 55 to 65 minutes.

Meanwhile, bring remaining 1/2 cup mandarin orange juice and cup sugar to a boil in a small saucepan over medium heat. Reduce heat, and simmer for 3 minutes.

Mommy did this part for Chloe.

Remove bread from oven, poke top all over with a skewer and brush with half the mandarin orange syrup.

Transfer pan to a wire rack, let cool for 15 minutes.

Invert pan to remove bread. Let cool completely on wire rack, top side up.

Brush remaining mandarin orange syrup onto sides and again on top of bread.

YAY! we did it!! I think it is a hit!

Mandarin Orange & Vanilla Bean Quick Bread

Ingredients:

10 mandarin oranges

3/4 cup heavy cream

1 tablespoon pure vanilla extract

2 cups all-purpose flour, plus more for pan

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick unsalted butter, plus more for pan

1 1/4 cups sugar

2 vanilla bean pods, split and scraped of beans (save and freeze pods for another use)

2 large eggs

Directions:

Preheat oven to 350 degrees.

Butter and flour a 5-by-9-inch loaf pan.

Zest 4 of the mandarin oranges to yield 1 tablespoon zest.

Juice 2 of the zested mandarin oranges and 6 remaining mandarin oranges to yield 3/4 cup juice. Cut pith from 2 remaining zested mandarin oranges. Slice fruit along membranes to release segments into a bowl; discard membranes and any seeds.

Combine 1/4 cup mandarin orange juice, the cream, and vanilla extract in a medium bowl. Whisk together flour, baking powder, baking soda, and salt in another bowl.

Beat zest, butter, 1 cup sugar, and the vanilla seeds with a mixer on medium speed until combined, about 4 minutes.

With machine running, add eggs, 1 at a time. Reduce speed to low, and beat flour mixture into butter mixture in 3 additions, alternating with cream mixture, beginning and ending with flour.

Fold mandarin segments into mixture, and pour into pan. Gently smooth top using an offset spatula.

Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 55 to 65 minutes.

Meanwhile, bring remaining 1/2 cup mandarin orange juice and cup sugar to a boil in a small saucepan over medium heat. Reduce heat, and simmer for 3 minutes.

Remove bread from oven, poke top all over with a skewer, and brush with half the mandarin orange syrup. Transfer pan to a wire rack; let cool for 15 minutes.

Invert pan to remove bread. Let cool completely on wire rack, top side up.

Brush remaining mandarin orange syrup onto sides and again on top of bread. (Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.)