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    You are in: Home / Recipes / Kumquat Pecan Bread Recipe
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    Kumquat Pecan Bread

    Kumquat Pecan Bread. Photo by NorthwestGal

    1/1 Photo of Kumquat Pecan Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    NorthwestGal's Note:

    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.

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    Ingredients:

    Serves: 12

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°. Lightly grease an 8x5-inch loaf pan.
    2. 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. 3
      In a mixing bowl, combine milk, eggs and oil.
    4. 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. 5
      Fold in pureed kumquats and pecans.
    6. 6
      Bake in a 350° oven for 50-60 minutes.
    7. 7
      Cool and remove from pan.

    Ratings & Reviews:

    • on April 07, 2012

      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........

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2010

      55

      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Kumquat Pecan Bread

    Serving Size: 1 (65 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 212.2
     
    Calories from Fat 77
    36%
    Total Fat 8.6 g
    13%
    Saturated Fat 1.3 g
    6%
    Cholesterol 32.9 mg
    10%
    Sodium 310.6 mg
    12%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 1.2 g
    4%
    Sugars 12.8 g
    51%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    kumquats

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