Recipe by Mary Scheffert
Ever see kumquats in the grocery store & wonder what to do with them? I received them in a gift box of citrus fruit from Florida, and this is an excellent nut bread recipe that was in an enclosed flyer.
Top Review by Caroline Chou
The recipe was fairly easily to make. The hardest part was removing the tiny seeds from the kumquat. The combination of the nuts and kumquat is delicious. Shared the loaf I made with family and the liked it a lot. Best when eaten hot with butter.
- 2⁄3 cup milk
- 2 eggs, beaten
- 2 tablespoons oil
- 3⁄4 cup sugar
- 2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 3⁄4 cup kumquat puree
- 3⁄4 cup chopped nuts
Directions See How It's Made
- 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.