Prep 10 mins
Cook 50 mins
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.
- Preheat oven to 350Â°. 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 350Â° oven for 50-60 minutes.
- Cool and remove from pan.
I live in Florida, and this is a great bread for anyone that likes the bittersweet flavor of citrus rind (it's like orange marmalade). I ran the kumquats through my smaller than normal, powerful food processor, and it thrashed them not into a smooth puree, but a juicy chop that cooked up perfectly and gave me a chewy treat of rind sprinkled thru the bread. I used walnuts for nuts, and their flavor blended nicely. Out of the oven, (we couldn't wait), the bread was crispy outside and tender inside, with chewy treats. Definitely a keeper for anytime I find kumquats or pirate an old friend's tree, and for sure for a Christmas holiday bread.
This was sooooo tasty. I used walnuts just because I was out of pecans and we absolutely loved this. I will be making this one again, thanks for sharing :)