Kumquat Pecan Bread Food

KUMQUAT PECAN BREAD

Kumquat Pecan Bread image

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.

Provided by Northwestgal

Categories < 60 Mins

Time 1h

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

Ingredients

2/3 cup milk
2 beaten eggs
2 tablespoons oil
2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup pureed kumquat
3/4 cup chopped pecans

Steps:

Preheat oven to 350Â°. 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 350Â° oven for 50-60 minutes.
Cool and remove from pan.

KUMQUAT NUT BREAD

Kumquat Nut Bread image

Ever see kumquats in the grocery store & wonder what to do with them? I received them in a gift box of citrus fruit from Florida, and this is an excellent nut bread recipe that was in an enclosed flyer.

Provided by Mary Scheffert

Categories Breads

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

Ingredients

2/3 cup milk
2 eggs, beaten
2 tablespoons oil
3/4 cup sugar
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup kumquat puree
3/4 cup chopped nuts

Steps:

To puree kumquats, wash the fruits, cut in half& remove seeds.
Place the halved, de-seeded fruits in a blender or food processor; chop into small pieces.
Preheat oven to 350F; grease one 8x4x2" loaf pan.
In a mixing bowl combine milk, eggs and oil.
In another mixing bowl, combine dry ingredients.
Add liquid mixture and stir till moistened.
Fold in kumquat puree and nuts.
Pour into prepared loaf pan& bake 50-60 minutes.
Cool& remove loaf from pan.
Recipe doubles easily, and extra loaves freeze well.
*NOTE:Kumquat puree can be placed in zipper freezer bags or other freezer containers, and frozen for up to 6 months.
Thaw& drain excess liquid before using in recipes.

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