Clementine Almond Loaf

This is weird and wonderful. It’s a perfect Fall/Winter recipe to finish up that box of Clementine oranges that you didn’t quite manage to get through before they started to look a little shriveled.


  • Just under 1/2 lb of Clementine oranges – about 4-5 oranges
  • 1t. vanilla extract
  • 6 eggs (or substitute 1/2 of the eggs with flax eggs)*
  • 1c. granulated sugar
  • 1t. baking powder
  • 2-1/3 c. almond flour
  • 1/2 t. cloves
  • 1/2 t. nutmeg


  1. In a large soup pot, boil the oranges – with the rinds on – for 2 hours. Watch the pot to that the water doesn’t burn off – you will need to refill the water once or twice.
  2. Preheat oven to 350 degrees F.
  3. Prepare an 8″x8″ loaf pan, or mini loaf pans, with oil and parchment paper.
  4. Remove oranges from pot and let cool a bit. Cut them in half and remove any seeds. Remove the stem nobs as well.
  5. Place the oranges – with rinds on – in a food processor and puree until smooth. Add eggs an vanilla extract; blend again.
  6. In a bowl, blend all dry ingredients, then add to the orange mixture and stir until combined.
  7. Spoon batter into pan(s), about level with top of pans.
  8. Bake for 20-50 minutes, covering with foil after the first half of baking. Test with a toothpick or wooden skewer – toothpick should come out clean.
  9. Cool on rack before serving.


Flax Egg: Combine 1T. ground flax seed with 3T water and whisk together. Let sit for 5 minutes, then use in place of one egg.