Total Time
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.

Ingredients Nutrition


  1. Preheat oven to 350°. Lightly grease an 8x5-inch loaf pan.
  2. 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.).
  3. In a mixing bowl, combine milk, eggs and oil.
  4. In another bowl, mix flour, sugar, baking powder, salt, and baking soda. Add liquid mixture to the dry ingredients, and stir until moistened.
  5. Fold in pureed kumquats and pecans.
  6. Bake in a 350° oven for 50-60 minutes.
  7. Cool and remove from pan.
Most Helpful

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.
Just----lovely. Mmmmmmm........

Sabrosita April 07, 2012

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 :)

queenbeatrice August 06, 2010