Clementine Poppy Seed Loaf

It's snowing in NYC for the gazillionth time this winter. Yes, yes...snow is pretty. However, it's starting to affect my brain AND my kitchen. Seeing so much snow must have made me make such a mess with sugar during this recipe. I was obviously trying to recreate a snow scene on my counter. Um, yeah.

Well, as I say, "If it's a mess, it's a success!" This bread was no exception. I loved the clementine flavor. Something about the orange look of the bread and the citrus flavor made me feel like it WASN'T cold outside. I also discovered that this bread is especially awesome when toasted with cream cheese on top. And, unlike Reading Rainbow, you DO have to take my word for it. Or make it yourself.

Clementine Poppy Seed Loaf (from Turntable Kitchen)
2 cups of flour

1 1/2 teaspoons of baking powder
1 teaspoon of vanilla extract
1 tablespoon of poppy seeds
1 cup of sugar
pinch of salt
2/3 cup of fragrant, extra-virgin olive oil
2 tablespoons of clementine zest (from 3 clementines)
3/4 cup of clementine juice (from the same 3 clementines you zest)
3 large eggs

1. Butter a 12×4 inch loaf pan and preheat your oven to 375 degrees F.
2. In a large bowl, sift the the flour, pinch of salt and baking powder.
3. In the bowl of a stand mixer, combine the sugar, zest, vanilla extract and olive oil. Whisk on high speed until combined, then beat in the eggs, one at a time.
4. Add 1/3 of the dry mix, mixing on low speed, then add half of the clementine juice and continue mixing. Add another 1/3 of the flour mixture, followed by the rest of the clementine juice. Once combined, add the last of the flour mixture and the poppy seeds and mix one last time until all of the flour is fully incorporated.
5. Pour the batter into the loaf pan and bake for 40 – 50 minutes (until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.

6. Let cool in the pan slightly before slicing and serving on its own, or with a scoop of ice cream).

Bake well and prosper!