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
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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