1/1 Photo of Kumquat Pecan Bread
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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Units: US | Metric
- 1Preheat oven to 350Â°. Lightly grease an 8x5-inch loaf pan.
- 2To 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.).
- 3In a mixing bowl, combine milk, eggs and oil.
- 4In another bowl, mix flour, sugar, baking powder, salt, and baking soda. Add liquid mixture to the dry ingredients, and stir until moistened.
- 5Fold in pureed kumquats and pecans.
- 6Bake in a 350Â° oven for 50-60 minutes.
- 7Cool and remove from pan.
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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
- Total Fat 8.6 g
- Saturated Fat 1.3 g
- Cholesterol 32.9 mg
- Sodium 310.6 mg
- Total Carbohydrate 30.1 g
- Dietary Fiber 1.2 g
- Sugars 12.8 g
- Protein 4.2 g
The following items or measurements are not included: