Pope St. Clement - Clementine Cranberry Tea Bread

On this feast of Pope St. Clement I think of clementines for feasting. The timing is prime as clementine cuties are just starting to become abundant in the stores - right as we celebrate St. Clement's feast. This tasty sweet and tangy tea bread is a fitting tribute to today's patron.  Enjoy this bread with breakfast, brunch, or afternoon tea.

Clementine Cranberry Tea Bread


4 ounces butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup sugar
zest of 3 clementines
3 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup dried cranberries, chopped
1/2 cup powdered sugar
2 tablespoons clementine juice


Preheat oven to 325º. Grease and flour 8 x 4 or 9×5 loaf.

Combine the butter, cream cheese, sugar and zest in mixer bowl. Beat on medium until light, 3 – 4 minutes. Add eggs one at a time, beating until combined after each addition, and scraping sides. Stir in the vanilla. Sift together flour, baking powder and salt.  Add it to batter, stirring on low speed until just combined. Fold the batter a few times with a rubber spatula to make sure zest clumps are distributed throughout the batter. Fold in the cranberries. Scrape the batter into the prepared pan and smooth the top.

Bake 75-90 minutes until a tester inserted into the center comes out clean.  Cool for 15 minutes and remove from the pan. Poke it all over the top with a toothpick or skewer.

Make the glaze:
While loaf is cooling, whisk together the powdered sugar and juice. Brush the glaze over the top and sides. Cool completely and serve. Makes one 9×5 loaf.

Pope St. Clement, Pray for us. 

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