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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Kumquat Pecan Bread created by NorthwestGal
Ready In:
1hr
Ingredients:
10
Yields:
1 loaf
Serves:
12
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ingredients

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directions

  • Preheat oven to 350°. 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 350° oven for 50-60 minutes.
  • Cool and remove from pan.

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  1. cbw2105
    I got a few pounds of kumquats from a friend. There are only so many things that you can do with kumquats, I think, so this recipe is perfect! I did one version with pecans that I roasted. I'm going to do another with walnuts and another with chocolate chips. Given that kumquats are kind of labor intensive to de-seed, I love how simple this recipe is.
     
  2. rchrissmith
    This bread is really good. I toasted the pecans before I chopped them. Will make this I again.
     
  3. Sabrosita
    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.<br/>Just----lovely. Mmmmmmm........
     
  4. queenbeatrice
    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 :)
     
  5. NorthwestGal
    Kumquat Pecan Bread Created by NorthwestGal

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