Kumquat Pecan Bread Recipe

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Kumquat Pecan Bread

Vickie Parks

By
@Northwestgal

My husband and I really enjoyed this sweet bread. 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, a quick breakfast (topped with marmalade), or as a tasty snack. You can use any chopped nuts for this recipe, but pecans seem the most fitting.


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Rating:

Serves:

12

Prep:

10 Min

Cook:

50 Min

Method:

Bake

Ingredients

2/3 c
milk
2 large
eggs, beaten
2 Tbsp
oil
2 c
all-purpose flour
3/4 c
granulated sugar
1 1/2 tsp
baking powder
1 tsp
salt
1/2 tsp
baking soda
3/4 c
pureed kumquats (about 2 to 2 1/4 cups halved kumquats before pureeing)
3/4 c
chopped pecans

Directions Step-By-Step

1
Preheat oven to 350°F. Lightly grease an 8x5-inch loaf pan; set aside.
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. Fold in pureed kumquats and pecans.
5
Bake in a 350° oven for 50-60 minutes. Cool, then remove from pan.

Excellent served with orange marmalade.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: Chinese
Dietary Needs: Low Fat, Low Carb
Other Tag: Quick & Easy