Kumquat Cardamom Tea Bread Recipes

CARDAMOM TEA LOAF

Steps:

• Preheat oven to 350°F.
• Grease and flour a loaf pan.
• Combine dry ingredients in a bowl and set aside.
• Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter.
• Pour batter into prepared pan, baking until done, about an hour.
• Cool in pan for 15 minutes, then turn out onto rack and finish cooling.
• Dust with powdered sugar.

KUMQUAT-CARDAMOM TEA BREAD

Steps:

• Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside.
• Position rack in center of oven; preheat to 350°F. Spray two 8 1/2x4 1/2x2 1/2-inch metal loaf pans with nonstick spray. Combine flour, tea powder (if desired), baking powder, baking soda, cardamom, and 1 1/2 teaspoons salt in medium bowl; whisk to blend. Using electric mixer, blend 1 1/4 cups sugar and oil in large bowl. Beat in eggs, 1 at a time, then vanilla, 2/3 cup kumquat puree, and pineapple with juice. Gradually add dry ingredients, beating just until blended. Fold in walnuts. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool 5 minutes in pans on rack. Turn cakes out; place top side up on rack and cool.
• Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar, lemon juice, and 1/2 teaspoon salt. Spread glaze over cakes, dividing equally. Top with kumquat slices. Let stand until icing sets. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)

SCANDINAVIAN CARDAMOM TEA LOAF

Steps:

• 1. Preheat oven to 350°F. Grease and flour a loaf pan.
• 2. Combine dry ingredients in a bowl and set aside. Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter.
• 3. Pour batter into prepared pan, baking until done, about an hour. Cool in pan for 15 minutes, then turn out onto rack and finish cooling. Dust with powdered sugar.

KUMQUAT PECAN BREAD

Steps:

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

KUMQUAT NUT BREAD

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.