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kumquat pecan bread

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

►
yield 12
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For kumquat pecan bread

  • 2/3 c
    milk
  • 2 lg
    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

How To Make kumquat pecan bread

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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