Preheat oven to 350 degrees
Butter and flour a 5-by-9-inch loaf pan
Zest 4 clementines to yield 1 tablespoon zest
6 remaining unzested clementines to yield 3/4 cup juice
Cut pith from 2 remaining zested clementines.
Slice fruit along membranes to release segments into a bowl; discard membranes and any seeds
Combine 1/4 cup clementine juice, the cream, and vanilla extract in a medium bowl. Set aside.
Whisk together flour, baking powder, baking soda, and salt in another bowl. Set aside.
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 clementine 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 clementine 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 clementine 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 clementine 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.)
Ingredients — Serves 8
3/4 cup heavy cream
1 tbsp pure vanilla extract
2 cups flour all-purpose
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp Salt
4 oz unsalted butter 1 stick
1 1/4 cup sugar
2 vanilla beans split and scraped
2 eggs large