This clementine bread is outstanding and is sure to be a hit with whoever you make it for. It's a soft, tender cake flavored with ripe clementines and topped with a creamsicle glaze. The bread can be made in one bowl, bakes in less than 30 minutes, and tastes absolutely delicious. If you need a new go-to dessert, make sure it's this clementine bread!
Jump to:
This clementine cake was created on the fly one day, and has since become a family favorite. The cake has a soft, tender crumb, a faint floral taste from the clementines, and is all topped with a sweet creamiscle flavored glaze. The recipe makes 1 mini loaf that's perfect for 4-6 people. Serve it at your next dinner party and it'll be the star of the show.
WHY YOU'LL LOVE THIS EASY CLEMENTINE BREAD
- It's easy to make
- Bakes in under 30 minutes
- Perfect dessert for small dinner parties
- Delicious, bright, citrus flavor
- Melt in your mouth crumb texture
WHAT YOU NEED FOR THIS EASY CLEMENTINE DESSERT
- Butter: I always use salted butter in any of my recipes. That's a personal choice, use whatever kind of butter you like
- Sugar
- Egg yolk
- Clementines
- Vanilla
- Sour cream
- Flour: I just use regular all purpose flour. I have not tested this recipe with any other kind of flour
- Baking powder
- Baking soda
- Salt
- Powdered sugar
HOW TO MAKE EASY CLEMENTINE BREAD
- Preheat oven to 350 degrees F and grease a mini loaf pan
- Cream together butter and sugar until light and fluffy
- Add in the egg, zest, juice, vanilla, and sour cream, and continue to mix
- In a separate bowl, whisk together dry ingredients then gently fold them into the wet, careful not to overmix
- Pour the batter (it will be thick!) into the greased loaf pan and bake for 25-30 minutes, or until toothpick inserted into the center comes out clean
- Allow the loaf to cool in the pan for 15 minutes before turning it out
- Let cool completely before glazing
- For the glaze, whisk all ingredient together to form a thick, but pourable glaze and drizzle over top of the cooled loaf
EXPERT TIPS:
- You can use oranges in place of the clementines
- Swap out the sour cream for yogurt to make the bread a little lighter
- Use your judgement when making the glaze, adjust the amount of juice as needed
- You can double this recipe and bake a big (9x5) loaf. Just bake it for 50-55 minutes
FAQs:
No, you can store it in an airtight container at room temperature for up to 3 days.
If you don't have any clementines you can use oranges.
If you make this bread be sure to comment and leave a rating down below! You can also Pin it and save the recipe for later. Enjoy!
PrintClementine Cake with Creamsicle Glaze
This clementine cake is bright and fresh with a soft, tender crumb. Made with fresh clementine juice, it has a taste reminiscent of a creamsicle. The entire cake is topped with a vanilla, clementine to drive home that citrus flavor.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 Mini Loaf 1x
- Category: Dessert
- Cuisine: American
Ingredients
Clementine Cake
- 4 Tablespoons Softened butter
- ½ Cup Sugar
- 1 Egg Yolk
- 2 ½ Tablespoons Clementine juice
- 1 Teaspoon Vanilla
- ¼ Cup Sour cream
- 1 Cup Flour
- 1 Teaspoon Baking powder
- ¼ Teaspoon Baking soda
- ¼ Teaspoon Salt
Creamsicle Glaze
- ½ Cup Powdered sugar
- Zest of ½ a clementine (1 Tablespoon)
- Juice of ½ clementine (1-2 Tablespoonss)
- ¼ Teaspoon Vanilla
Instructions
Clementine Cake
- Preheat oven to 350 and grease a mini loaf pan
- Cream together butter and sugar until light and fluffy
- Add in the egg, zest, juice, vanilla, and sour cream, and continue to mix
- In a separate bowl, whisk together dry ingredients
- Gently fold dry ingredients into the wet, careful not to overmix
- Pour the batter (it will be thick!) into the greased loaf pan and bake for 25-30 minutes, or until toothpick inserted into the center comes out clean
- Allow the loaf to cool in the pan for 15 minutes before turning it out
- Let cool completely before glazing
Creamsicle Glaze
- Whisk all ingredients together in a small bowl and drizzle over top of the cooled cake
Notes
- Use oranges or other citrus in place of clementine
- Substitute the sour cream for yogurt to make it a little lighter
- You can double this recipe and bake it in a 9x5 loaf pan for 50-55 minutes
Sarah Atkinson says
This looks delicious! I love citrus flavors! I am wondering, I just did my food shopping today for the next two weeks and bought a bag of naval oranges. Could those be used instead of clementines? 🙂
admin says
So sorry, I just saw this! Yes, you can definitely use oranges as a replacement 🙂
Roberta says
Doesn’t say how much zest to put in the batter
Nicole Radcliffe says
Hi Roberta,
I am so sorry I didn't list that! You'll need the zest of 1 clementine in the batter:)
I'll be sure to go in and fix my recipe!
Emma says
This recipe is SO GOOD!! I made it for my mom for Mother's Day and everyone LOVED it!! I used only 1/4 cup sugar and it was just the right amount of sweetness for my family. The clementine glaze is heavenly!! So light and refreshing - the perfect springtime / summer dessert 🙂 Thank you for this recipe!
Emma says
And I am saving this recipe to make many more times this summer!! Delicious:)
Nicole Radcliffe says
Hi Emma!
I'm so happy to hear that your entire family enjoyed the recipe!
Linda says
My daughter whipped a loaf of this up and I about died when I tasted it. It was delicious and heavenly and I wanted to eat the entire loaf at once! At first I thought the orange was odd for a bread but was I wrong! This is the best quick bread/sweet bread(is that what this is called?) that I have ever tasted. The orange was the perfect amount. You could definitely tell it was orange but it wasn't overpowering. Make this bread today!
Nicole Radcliffe says
Hi Linda!
I'm SO happy to hear how much you enjoyed this bread I make it for my mom all the time, so it warms my heart to hear your daughter made it for you!!