Kumquat Nut Bread Recipes

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KUMQUAT PECAN BREAD



Kumquat Pecan Bread image

I saw this recipe on the Kumquat Grower's website and decided to make it. My husband and I really enjoyed it. The kumquat fruit is extremely juicy and tasty, with a sweet outer peel and slightly tart inner flesh. But pureeing the peel and pulp together offers a sweet, fruity addition that produces a wonderful loaf that can be served as a side dish, quick breakfast (topped with marmalade) or as a snack. You can use any chopped nuts, but most copies of this recipe listed pecans as the preferred nut, and it's what I used and think it worked out well.

Provided by Northwestgal

Categories     < 60 Mins

Time 1h

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

2/3 cup milk
2 beaten eggs
2 tablespoons oil
2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup pureed kumquat
3/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. Lightly grease an 8x5-inch loaf pan.
  • To puree kumquats: wash the kumquats and cut each one in half. Remove seeds. Place kumquat halves in food processor and process until pureed; set aside. (I actually finely chopped mine rather than pureeing them, and it worked out just fine.).
  • In a mixing bowl, combine milk, eggs and oil.
  • In another bowl, mix flour, sugar, baking powder, salt, and baking soda. Add liquid mixture to the dry ingredients, and stir until moistened.
  • Fold in pureed kumquats and pecans.
  • Bake in a 350° oven for 50-60 minutes.
  • Cool and remove from pan.

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