Kumquat Pecan Bread
I saw this recipe on the Kumquat Grower's website and decided to make it. My husband and I really enjoyed it. 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, quick breakfast (topped with marmalade) or as a snack. You can use any chopped nuts, but most copies of this recipe listed pecans as the preferred nut, and it's what I used and think it worked out well.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 tablespoons oil
- 1/2 teaspoon baking soda
- 2 cups flour
- 2/3 cup milk
- 3/4 cup sugar
- 2 beaten eggs
- 3/4 cup chopped pecans
- 3/4 cup pureed kumquat
- Carbohydrate 325.159206670454 g
- Cholesterol 637.165000003584 mg
- Fat 273.922698604394 g
- Fiber 7.86566698515248 g
- Protein 28.7456750024659 g
- Saturated Fat 83.7217433671357 g
- Serving Size 1 1 loaf, 12 serving(s) (1082g)
- Sodium 42828.2544534362 mg
- Sugar 317.293539685301 g
- Trans Fat 16.5134908465805 g
- Calories 3765 calories
Preheat oven to 350Âdegrees. Lightly grease an 8x5-inch loaf pan. 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.). In a mixing bowl, combine milk, eggs and oil. 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. Bake in a 350Âdegrees oven for 50-60 minutes. Cool and remove from pan.
