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.

• Ready In: 1 hr
• Serves: 12
• Yields: 1 loaf

Ingredients

• 2⁄3 cup milk
• 2  beaten eggs
• 2  tablespoons  oil
• 2  cups flour
• 3⁄4 cup sugar
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon baking soda
• 3⁄4 cup  pureed kumquat
• 3⁄4 cup  chopped pecans

Directions

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.