kumquat pecan bread

Northwestgal avatar
By Vickie Parks
from 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.

serves 12
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For kumquat pecan bread

  • 2/3 c
  • 2 lg
    eggs, beaten
  • 2 Tbsp
  • 2 c
    all-purpose flour
  • 3/4 c
    granulated sugar
  • 1 1/2 tsp
    baking powder
  • 1 tsp
  • 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.