Kumquat Pecan Bread Recipes

GEORGIA PECAN BREAD

Steps:

• Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350°.
• Butter an 8-inch loaf pan; dust the pan with fine, dry breadcrumbs; tap to shake out excess crumbs over a piece of paper; set aside.
• Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a big bowl, beat the egg to mix; mix in the buttermilk, butter, and the sugar.
• Add in the dry ingredients; stir or beat only to mix; stir in the nuts.
• Turn mixture into prepared pan; smooth the top.
• Bake 1 hour and 5-10 minutes.
• Cover with a rack and turn the pan and rack over, remove from the pan and then very carefully turn the loaf right side up to cool.
• Wrap the cooled loaf and refrigerate overnight; if you slice it immediately, as soon as it has cooled, use a serrated knife.

KUMQUAT NUT BREAD

Steps:

• To puree kumquats, wash the fruits, cut in half& remove seeds.
• Place the halved, de-seeded fruits in a blender or food processor; chop into small pieces.
• Preheat oven to 350F; grease one 8x4x2" loaf pan.
• In a mixing bowl combine milk, eggs and oil.
• In another mixing bowl, combine dry ingredients.
• Add liquid mixture and stir till moistened.
• Fold in kumquat puree and nuts.
• Pour into prepared loaf pan& bake 50-60 minutes.
• Cool& remove loaf from pan.
• Recipe doubles easily, and extra loaves freeze well.
• *NOTE:Kumquat puree can be placed in zipper freezer bags or other freezer containers, and frozen for up to 6 months.
• Thaw& drain excess liquid before using in recipes.