kumquat pecan bread
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.
prep time
10 Min
cook time
50 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2/3 cup milk
- 2 large eggs, beaten
- 2 tablespoons oil
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup pureed kumquats (about 2 to 2 1/4 cups halved kumquats before pureeing)
- 3/4 cup chopped pecans
How To Make kumquat pecan bread
-
Step 1Preheat oven to 350°F. Lightly grease an 8x5-inch loaf pan; set aside.
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Step 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.)
-
Step 3In a mixing bowl, combine milk, eggs and oil.
-
Step 4In 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.
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Step 5Bake 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Tag:
#Quick & Easy
Keyword:
#nuts
Keyword:
#kumquat
Keyword:
#quick breads
Keyword:
#asian
Ingredient:
Fruit
Diet:
Low Fat
Diet:
Low Carb
Method:
Bake
Culture:
Chinese
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